Another of our favorite uses for molasses is these delicious cookies, baked in preparation for this weekend's great big annual London foodblogger cookie swap, hosted by the Passionate Cook and with probable appearances by the folks at Cook Sister!, SpittoonExtra, Xochitl Cooks, Pertelote, Bill, Please, Cherry's Kitchen , Daydream Delicious, Il Blog di San Lorenzo and more. Watch this space for pictures of the event.
This is the first cookie baking of the season here in Shepherd's Bush! By the time Christmas rolls around, we'll have it down pat.
Ginger Spice Drop Cookies
2 cups all-purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
3/4 teaspoon salt
3/4 cup chopped stem ginger in syrup (or crystallized ginger)
1 cup dark brown sugar
3/4 cup unsalted butter, room temperature
1 large egg
1/4 cup black treacle (blackstrap molasses)
Combine dry ingredients in medium bowl; whisk to blend. Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Mix in stem (or crystallized) ginger.
Preheat oven to 350°F. Drop tablespoonfuls of batter onto sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
Makes about 30.
Adapted from Bon Appétit, March 2000