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)