These are pretty little cookies, kind of between a classic gingernsnap and a ginger molasses cookie.
There’s molasses in the batter – and rum! – but the spice is very subtle. The dough is very soft and a little tricky to roll out. A professional baker recently told me that their secret to thick, chewy cookies is to give the dough as much flour as it can take. I’ve been a little more flexible with flour in cookies ever since.
I start with the recommended amount of flour – weighing, using a common equivalent of five ounces per cup of flour. Common, but not standard – for example, King Arthur unbleached AP flour is 4.25 ounces per cup. I use King Arthur, but I still go with the five ounce equivalent.
The dough was pretty wet before it went into the refrigerator, so I gave it some more flour. If I was smart I’d actually keep track of how much, but I just added enough until the dough looked right. Not too dry, because it was going to sit in the refrigerator for a bit.
It rolled out fine – still a little sticky, but nothing a dusting of flour couldn’t fix. I had to roll out small sections at a time, because the dough got very soft very quickly, and it made it hard to work with otherwise.
I think I like the chocolate ginger molasses cookies a little better, but these are a nice cookie. They’re pretty, especially when cut into identical circles and stacked (they make a nice gift).
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Joe Froggers (Baked Explorations, p. 127)
That’s a good tip about the flour. Your cookies look good and would make good gifts!
Beautiful cookies! Interesting about the flour, thanks for sharing the key to thick, chewy cookies. I liked how neat these baked up and I actually photographed them stacked for my post :)
very pretty cookies! i think more flour is the way to go!
Your cookies and mine look very similar! I had to sprinkle quite a healthy dose of flour on the board as I was rolling them out, and they are a drier, snappier kind of cookie. Not my favorite when it comes to a molasses cookie (I like them thick and puffy), but what I liked about these was the ‘sturdiness’. You’re right – they would be pretty cookies to stack and bind together with a ribbon as a gift (maybe at Christmas time?). Nice job!
That is a good tip about the flour — I am always afraid of adding too much flour in case it makes the cookies too tough or causes air bubbles when re-rolling scraps. I just gave up on rolling, it was too much of a hassle. But your cookies look perfect!
Nice job! I had to flour my work surface up really well to roll these out….I guess I should have added some more flour also!
Great idea with the flour, mine were very soft and sticky, they probably could have used some more. Yours look beautiful!