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!
Prep Time:15 mins
Cook Time:8-10 mins per batch
Total Time:55-65 min (includes wait time)
Yield:24-26 cookies 1x
For the Cookie Dough:
1 cup (128g) AP Four
1 1/4 t Baking Soda
1 1/2 t Ground Cinnamon
1/4 t Ground Cloves
3/4 c (110g) Rye Flour
2 t Ground Ginger
1 t Salt
1/3 c (50g) crystallized ginger, finely chopped
2/3 c Full-flavored (aka “dark”) Molasses
1/4 c (50g) Dark Brown Sugar, packed
3/4 c Unsalted Butter, melted
2 Lg Egg Yolks
For the Streusel:
6 T (60g) Rye Flour
6 T (90g) Raw Sugar (can sub Turbinado sugar if necessary)
1 t Ground Ginger
1/4 t Salt
2 T Butter, room temperature
Make the Cookie Dough
In a Medium Bowl, whisk together the AP flour, baking soda, cinnamon, cloves, rye flour, ginger and salt. Stir in the finely chopped ginger until evenly incorporated.
In a separate bowl, whisk together Molasses, brown sugar and melted butter, until nicely combined. Add in the two egg yolks and continue whisking for about 10 seconds until incorporated.
Add the wet ingredients to the dry, and fold in until you see no streaks of flour. Let the dough sit, uncovered at room temperature for 30 minutes (See Note). During this time, preheat your oven to 375F (Conventional) or 350F (Convection/Fan), and prepare the streusel.
Make the Streusel
Whisk the 6 T Raw (or Turbinado)sugar, 6 T Rye Flour, 1 t ginger and 1/4 t salt in a small bowl, making sure to combine well. Mash in the 2 T room temp butter until the mixture resembles wet sand.
Make the Cookies
Using a 2 T (1 oz, 28 ml) scoop, scoop the dough into 24-26 pieces. Roll each in your hands into a ball, then dredge the ball in the streusel. Place 9-10 streusel-coated balls on a baking sheet, 3 inches apart. Sprinkle a bit more streusel over the top if you like, as it melts into the cookies.
In a conventional oven, place the baking sheet on the middle rack in the oven and bake until they have spread and are just set around the edges and appear slightly cracked. Streusel should appear slightly browned. In my oven this took 8 minutes, but could take as many as 10 minutes. (If your oven is a Convection oven, you could put a 2 or 3 sheets in at the same time, on top and bottom levels of oven, as the heat is distributed by the fan.) (See Note 2)
Let baked cookies cool on the sheet a full 10 minutes before removing them to a wire rack to cool completely.
Cookies keep at room temperature several days, or refrigerated in an air-tight container up to a week.
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.