Sumac Ginger Molasses Cookies
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Ingredients
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6 Tbsp unsalted butter
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2 tsp fresh ginger grated
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2 tsp ground ginger
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¼ tsp freshly ground black pepper
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1 tsp ground cinnamon
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1/8 tsp ground cloves
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1 tsp cocoa powder
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1/8 tsp cardamom, ground
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1 ¾ cups all-purpose flour
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1 ½ tsp baking soda
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¼ tsp salt
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¼ cup brown sugar
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½ cup (50g) granulated sugar
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1 large egg, room temperature
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1 tsp vanilla extract
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¼ cup black strap molasses
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2 Tbsp turbinado sugar
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1 Tbsp sumac
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½ tsp kosher salt
Directions
- Bloom spices (fresh and ground ginger, black pepper, cinnamon, cloves, cardamom, and cocoa) in melted butter until fragrant. Remove from heat and let cool while you weigh out the rest of the ingredients.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a mixing bowl, beat together granulated and brown sugar and cooled butter mixture for 2-3 minutes. Add egg and beat for another minute.
- Mix in Molasses and Vanilla.
- Mix in dry ingredients and stir until just mixed. Cover and chill for 2 hours.
- In a small bowl, mix together turbinado sugar, sumac, and kosher salt.
- Preheat the oven to 350F.
- Roll approx. 2 Tablespoons of dough between your palms to make a small ball (about ¾ inch in diameter).
- Roll the ball in the sumac sugar mixture and place cookies on parchment lined baking sheet and bake for approx. 10 minutes.
- To mitigate over consumption, I freeze the dough balls on a cookies sheet and then store them in a container in the freezer and just bake 4-6 at a time. Take the dough balls out of the freeze 20 minutes before baking, and follow the same instructions, you may need to bake them 1-2 more minutes.
