This cookies use spices like ginger (of course!), cinnamon and allspice. But you can omit or add more spices if you want. Like for example nutmeg, cardamom, cloves, or even a ready made mix of spices like pumpkin spice! And also it has molasses that is a traditional adding in gingerbreads.
Let me tell you a story of how I found where they sell molasses here in Jakarta, Indonesia.
So the first reason I want to find molasses was because I want to make my own brown sugar, as some of you probably haven’t know that you can make brown sugar simply by mixing regular white sugar with molasses, adjusting the molasses to make light or dark brown sugar. Brown sugar and molasses is not something that you can find in the grocery stores and supermarkets here in Indonesia. Nor does treacle or molasses in any other name (if there’s any). So I went to all the baking stores that I know to find them but they don’t seem to sell or even know what it is.
My molasses searching journey continues to me browsing the internet where to buy molasses, at first I expect to find some online baking stores that actually sell them. But no… I can’t seem to find any baking stores or some sorts that sell them. I keep my journey in the internet until I stumble upon a website of a cow farm who actually sell molasses. Yep, a farm that commercially sell cows (and molasses apparently). Turns out they use molasses to feed cows as a supplement or something. So I go ahead and contact the guys to ask wether is it the molasses I was searching for or is it just for cows? And turns out they supply molasses to the food industry also. So yeah, I go ahead and order some. By I mean some, is the smallest quantity they sell as they were a bulk supplier, the 18kg gallon size molasses. So now, I got a big gallon of molasses on my pantry for the sake of me making my own brown sugar and as long I got white sugar, I can make brown sugar anytime… With 18kg of molasses……
That being said, I search some recipes that requires molasses in the making and I decided to make this one! Perfect for the holiday and I can use my overwhelming supply of molasses. Win win.
Then bake them!
So if you prefer the chewy crispy cookies, bake them when you’re craving for it. The dough keeps a good long time in the fridge so you can store them then bake them whenever you want a batch of warm chewy ginger cookies!
Chewy Ginger Cookies
Made around 20 cookies of 10cm in diameter.
• 60g unsalted butter
• 35g white sugar
• 40g brown sugar
• 1 large egg white
• 3 tbsp molasses
• 125g all purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• ¼ tsp allspice
• ½ tsp cinnamon
• ¼ tsp salt
• light brown sugar (optional)
How to make:
1) Cream the butter, white and brown sugar together until light and fluffy.
2) Whisk in the egg white just until incorporated, then stir in the molasses.
3) Sift the flour, baking soda, ginger, allspice, cinnamon and salt into the batter, mix just until combined and no dry ingredients left streaking through the dough.
4) Wrap the dough in plastic wrap then store in the fridge for at least 2 hours, best overnight.
5) Once chilled, make round balls out of the dough then roll into light brown sugar (optional), put them on a baking tray with parchment paper line them with some space because they will spread.
6) Bake at 180°C or 360°F for 10-12 minutes.
7) Serve them immediately for crispy and chewy cookies or wait until the next day for soft and chewy cookies.