It’s the time of the year for coziness, for a warm oven, and chewy ginger molasses cookies with hot apple cider drinks.
The Food: Chewy Ginger Molasses Cookies
Whole-grain rye and spelt flours add extra depth to these chewy ginger molasses cookies. Traditionally, these cookies are rolled in an extra coating of sugar, but I prefer to serve the extra sugar in the form of ice cream. Be sure to warm your cookie for an extra special ice cream treat.
The Personal: A Little Something Sweet
Tensions have been especially high this season. The political process has felt surreal. And of course, there’s the family member who should not be on Facebook at all, showing up to Facebook multiple times a day. But there’s also so much beauty this time of year: the golden light that languishes, the layered palettes of treelined neighborhoods.
These chewy ginger molasses cookies feel like a warm bite of the season, a way to savor the best of this time of year. The spices are so fragrant, they transform the baking process into a grounding exercise. In the spirit of savoring the season, I paused to reflect on my fall thus far, to appreciate the many moments I want to remember when life feels like it’s moving too quickly.
My sweet moments:
- Drives down long, winding country roads as the leaves burst with color.
- A hike, an evening picnic, a campfire, and stargazing.
- Crafting foraged floral crowns for a friend’s backyard gathering.
- Long walks with Julep & Honey and extra cozy cuddles at night. (Have you met Honey yet?)
- Cedar-scented candles and the flickering glow in my cozy living room.
- Finding the sacred in the full moons and sharing in rituals with friends.
- Returning to spiritual practices and forging new rituals.
- Sharing the bounty of these cookies with my friends.
- And always, cookies + ice cream.
What moments do you want to remember and relish? What are your sweet takeaways?
The little lady in the aforementioned foraged floral crowns. So regal!
Chewy Ginger Molasses Cookies
- 1 ¼ cups whole grain rye flour
- 1 ¼ cups whole grain spelt flour
- 1 Tbs + 1 teaspoon baking soda
- 1 Tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, softened to room temperature (not melted)
- 1 cup coconut sugar
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup unsulphured molasses
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In the bowl of a stand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed.
- Mix in the eggs (one at a time), then the molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
- Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
- Roll the dough into small balls, about 1-inch in diameter. Place dough balls on the prepared baking sheet.
- Bake for about 8-10 minutes, until the cookies begin to crack slightly. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
- Serve warm and enjoy. Store in a sealed container, or freeze for up to 3 months.