One of my favorite cookies in the whole wide world is a big old thick and chewy molasses cookie. And if my 72 year old body was kinder to me regarding the intake of sugar and my weight was still (like in college) regularly hovering around the 130 mark, I would eat one of these babies every day! But alas, neither of these 2 conditions are ever going to grace my (rhetorically speaking) doorstep again. (In fact, they’re never even going to get close to the state of Washington!) So needless to say, my being able to enjoy a ginger cookie with sheer abandon is no longer advisable or recommended. (Of course I can still eat broccoli any old time I please, but for some reason, it’s just not the same!)
But for Christmas this past year – 2016, I decided I wanted to update my regular ginger cookie recipe to incorporate an even more pronounced spice flavor. So I took my basic ginger cookie recipe, changed it up a bit, and the result is this cookie.
Now I must admit that you really need to like the taste of ginger to appreciate this cookie. But if you are not afraid of a cookie that slaps you in the face with flavor, and has an incredible texture that remains chewy for weeks, then this is the cookie for you.
And should someone ask you if these cookies are good for you, tell them unequivocally – YES! Blackstrap molasses contains the highest vitamin and mineral content of all types of molasses. Dr. Cari Case, D.C., reports that “a 2 teaspoon serving contains 2.39 milligrams of iron and 117.6 milligrams of calcium. This serving provides 13.3 and 11.8 percent, respectively, of the daily recommended values for these minerals. Iron is critical for the proper transport of oxygen to body tissues, and calcium is integral to numerous physiological processes that occur daily. Blackstrap molasses also makes a good option for individuals wanting to increase iron stores. Compared to red meat, another source of iron, blackstrap molasses is lower in calories and does not contain any fat. Other minerals found in blackstrap molasses are manganese, copper and potassium. Two teaspoons provides 18 percent of the daily requirements of manganese, 14 percent of the daily requirements of copper, and roughly 10 percent of the daily requirements for potassium. Other minerals and vitamins present are magnesium, selenium, vitamin B-6 and niacin”. Of course, what you tell them about all the butter and sugar – well – you’re on your own!
- 1½ c. unsalted butter, room temperature
- 1 c. granulated sugar
- 1 c. brown sugar
- 2 lg. eggs
- ½ c. blackstrap molasses
- 4½ c. all-purpose flour
- 2 tsp. baking soda
- ¼ tsp. salt
- 4 tsp. ground ginger
- 1½ tsp. ground cinnamon
- 1 tsp. ground cloves
- sparkling sugar, opt.
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and molasses. Whisk together the flour, soda, salt, ginger, cinnamon, and cloves. Add to the creamed mixture; mix well. Using an ice cream scoop (your choice for size), form balls and dip top into sparkling sugar before placing on ungreased baking sheets sugar side up. Bake in a pre-heated 350 degree oven for 10-12 minutes or until the cookies are just set. Do not overbake.
Cool completely on a wire rack. Store in an airtight container.