These Ginger Molasses Cookies are absolutely perfect! Warm spices in an ultra chewy cookie, studded with bits of crystallized ginger. Rye flour adds not only a lovely slightly nutty and a bit malty flavor, but also whole grains to the party. And it amps the chewiness of the cookie. Raw or Turbinado sugar in the streusel glaze adds a nice crunch! Seriously, these are EVERYTHING!
I found this recipe on Bon Apetit. I used Turbinado sugar instead of raw sugar. I think raw sugar would add a bit more caramel flavor, but turbinado was the sugar I had on hand. Be sure to get as much of the streusel as you can attached to the cookie dough, as it adds so much texture!
1. As the batter sits for 30 minutes, it will thicken a bit.
2. In my convection oven, I baked the first sheet on the middle rack and subsequent 2 sheets on top and bottom racks. There was no perceivable differences between the cookies baked on any of the racks. But if you have a conventional oven, I would stick to 1 pan at a time on the middle rack.
Keywords: Molasses Ginger Cookies, Chewy, Gingerbread