Ginger-Molasses Cookie
Baker DaVee Keesee of Little Peanut Bake Shop | Charleston, SC
Yield: 12 cookies
Adapted by StarChefs | november 2024
INGREDIENTS
Turbinado sugar
4½ cups all-purpose flour
1⅔ tablespoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground clove
¼ teaspoon kosher salt
2 cups granulated sugar
1½ cups shortening
¼ cup molasses
2 whole eggs
METHOD
Heat oven to 325°F. Place turbinado sugar in a shallow bowl and set aside. In a mixing bowl, whisk to combine dry ingredients. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream sugar, shortening, and molasses until smooth. Add eggs and mix until just incorporated. Add dry ingredients. Continue to mix until combined. Weigh dough and divide into 12 equal portions. Roll each portion in a ball then roll in turbinado sugar until evenly coated. Transfer dough balls to a Silpat-lined sheet tray. Bake 8 minutes. Rotate tray and bake additional 8 minutes. Let cool.
