I am in the midst of baking for Christmas, thinking of ideas for my food blog, trying to keep up at work and yeah watching myself on season 4 of the Great American Baking Show. The idea for this cookie came from the Orange Ginger mini-cakes that I prepared for the show. I figured since it tasted great in a cake why not in a cookie.
Every year I make ginger cookies for my friends and family cookie baskets. I took that cookie added cinnamon, cocoa and a combination of white sugar and dark brown sugar.
To make the Christmas baking easier, I start making my cookie dough right after Thanksgiving and put it in the freezer. For these cookies I scoop them onto a baking sheet in a single layer, freeze them then place them in freezer bags. This technique can be used year-round, so you can have fresh baked cookies anytime. The week before Christmas I bake like crazy and present a bountiful Christmas basket.
THE SUGAR COATING
The cookies are rolled in raw sugar and then baked in the oven. I tried granulated white sugar, toasted sugar and the raw sugar and raw sugar (or turbinado) was my favorite. The raw sugar creates a nice crunch on the outside. In some spots melts into a small puddle of caramel. If you don't have raw sugar, use granulated white sugar.The cookies come out the oven slightly raised, but as they cool they flatten out and develop crinkles. Let the cookies cool before moving them to a cooling rack. When I eat these cookies, first I taste cocoa, then molasses, then ginger and finally the cinnamon.
The cookies can be stored for a week in a container, possibly longer, but they don't last that long in my house. I think they taste even better the 2nd and 3rd day, so enjoy!
Cocoa Molasses Spice Cookies
- 3 cups (425 grams) all-purpose unbleached flour
- 6 tablespoons (35 grams) unsweetened cocoa, sifted
- 1-1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon kosher salt
- 12 tablespoons (170 grams) unsalted butter room temperature
- 1 cup (200 grams) white granulated sugar
- 1 cup (200 grams) packed dark brown sugar
- 3/4 cup (242 grams) unsulphured molasses
- 2 (100 grams) large eggs room temperature
- 3/4 cup (150 grams) turbinado sugar
Make the Cookie Dough
- Place the flour, cocoa, and baking soda in a medium-sized bowl and whisk until well combined. Crack the two eggs into a separate bowl.
- Place the butter, white sugar, dark brown sugar, ginger, cloves, cinnamon, and salt in the bowl of a stand mixer. The best way to add the molasses to the bowl is to place it on a scale and measure 242 grams of molasses.
- Start first by mixing the ingredients on low speed for about 20 seconds then increase the speed to medium-high speed and beat until mixture is fluffy and lighter in color, about 4 minutes. Scrape the sides and bottom of the bowl.
- With the mixer on low speed add one egg then increase the speed to medium and beat until the egg is thoroughly mixed in. Repeat these steps for the second egg. Scrape the sides and bottom of the bowl and mix on medium speed for about 10 seconds.
- Add half of the flour-cocoa mixture and mix on low speed until combined. Add the remaining flour mixture and mix on low speed until combine. Scrape the sides and bottom of the bowl and mix for 10 more seconds to ensure the ingredients are thoroughly combined.
- Chill the dough for at least 60 minutes.
Bake the Cookies
- Preheat the oven to 350 degrees F. Line two half baking sheets with parchment paper or Silpat.
- Use a 1-ounce scoop to scoop the dough into balls the size of golf balls. Roll the balls in sugar and place on a cookie sheet, about 9 for each cookie sheet.
- Bake the cookies for 12 minutes. Remove the cookies from the oven and allow them to cool for about 5 minutes on the cookie sheet. The cookies will flatten out as they cool on the pan and will have crinkly tops. Transfer the cookies to a cooling rack.
- The cookies are good for 10 days in an airtight container and taste even better the 2nd or 3rd day.