December 19, 2012

Soft Ginger Cookies

So I have been on the hunt for a copy cat recipe of Paradise Bakery's Ginger Molasses Cookies. I think I finally found it!

Soft Ginger Molasses Cookies

1 1/4 C Butter
1 C Brown Sugar
1 1/2 C Molasses
1 Egg
2 tsp. Ginger
1 1/2 tsp Cinnamon
1 1/2 tsp All Spice (ground)
1 C Bread Flour
4 C Flour (NOT PACKED, as loose as you can get it without sifting)
1/2 C Boiling Water
3 tsp. Baking Soda
1/2 tsp. Salt
2 C Flour-Yes, you add more.


Add ingredients in that order!
If you're using an electric mixer, Kitchen Aide, Bosche, etc., make sure you treat the dough as though you were mixing by had, stirring until all ingredients are just mixed together.
The consistency of the dough will feel a lot like sugar cookie dough: thick, easy to shape.

When adding the flour, add 5 C straight and mix together.  
Then add the remaining 2 cups
AFTER YOU ADD THE BOILING WATER, and mix well--almost kneading dough.

Separate into 2 in. balls, roll into sugar and press a little flat with spoon or fingers.  The cookies need to be bigger or they will be too dry when you bake them.  You can fit about 8 balls on each cookie sheet.  No need to use non-stick spray, the butter will take care of that!

Bake 375ºF for 7-8 minutes.  Let cool on the cookie sheet.  Re-flatten them with a spoon, if needed. The cookie will look doughy at first, but will settle hours after cooling completely.  Sprinkle with Powdered Sugar.

These cookies are even better the next day, as they will not lose their softness.  ENJOY!!!