Bring on the rain. Winter in northern California often means rain, which is a good thing. Yes, it’s a nuisance, but in a climate that sees no rain from spring until fall, it’s important that the water tables are replenished in the winter. An added plus is it’s a good excuse to stay inside and bake.
Ginger Spiced Molasses Cookies are an easy cookie that’s quick to make and fun to do with children. A few more baking weekends like this, and our freezer will be packed with cookies for the dry season.
Ginger Spiced Molasses Cookies
Candied ginger adds extra spice and texture to these cookies. Makes about 30.
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 cup molasses
1/3 cup finely diced candied ginger, optional
Sugar for rolling
Combine flour, baking soda, ground ginger, allspice, cloves, salt in a bowl and mix well.
Beat butter and sugar together in bowl of electric mixer until light and fluffy, 2 minutes.
Add egg and molasses. Mix to combine well. Add dry ingredients and stir to combine well. Stir in candied ginger. Refrigerate batter 30 minutes.
Preheat oven to 375 F. Pour some granulated sugar into a small bowl. Roll dough into 1″ balls. Roll in granulated sugar and arrange on baking sheets lined with parchment paper. Bake in oven until set and crinkled on top, 12-15 minutes. Remove and cool.