chewy molasses ginger cookies

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These are a winter favorite in my house! Or I guess just with me, as my husband isn't a big fan of molasses (his loss). Either way, I love the warming, comforting flavors of molasses, cinnamon, and ginger. Like most cookies, I tend to under-bake them just a tad, since they will continue to cook after being removed from the oven. These just scream "holidays" to me, and are also a crowd-pleasing treat to bake for any cookie exchange you might be attending this season! Enjoy!

Chewy Molasses Ginger Cookies:

  • 1/2 cup butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup dark brown sugar, packed

  • 1 large egg

  • 1/4 cup molasses

  • 1 1/2 cup all-purpose flour

  • 1/2 cup whole wheat flour

  • 2 tsp baking soda

  • 1 1/4 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp ground cardamom

  • 1/4 tsp ground cloves

  • 1/8 tsp ground all spice

  • 1/4 tsp salt

  • 1/4 cup turbinado sugar, for coating

  • optional mix-in: 1/2 cup candied ginger, dark chocolate, pumpkin purée

Preheat oven to 375 F. Cream butter and both sugars together in bowl of stand mixer until fluffy. Add in egg and molasses, and mix well. Gradually add all dry ingredients, mixing to combine. Fold in optional mix-ins, if desired. Chill dough for at least one hour. Put remaining sugar in a small bowl. Roll dough into balls, dip into sugar, and place on ungreased baking sheet. Bake cookies for 8-10 minutes. Let cool for a few minutes, then transfer to a wire rack to let cool completely. Makes about 32 cookies, just under 1 oz. each.

*Can be made vegan by substituting a flax "egg" for egg, and coconut oil for butter.

Useful Tools:

double zero

 

It's not hard to find good pizza in New York (hello Paulie Gee's and Roberta's!). But vegan pizza?! Now that's another story. My best friend is a registered dietician and vegan chef, so whenever she comes to town, we hit up all the vegan hotspots. Double Zero, a plant-based pizzeria from esteemed chef Matthew Kenney, was at the top of our list on her most recent trip, and after indulging in quite a few pies, I'm so glad that it was. The organic, veggie-heavy pies are unique in their seasonal flavor profiles, and are cooked to perfection in a traditional wood-burning oven. From their innovative take on a farro-fennel "sausage" pie, to a classic spicy marinara arrabbiata pizza with shiitake "bacon", to a white pie with roasted corn and baby kale, all the pies I tried could easily stand up to their more standard meat-and-cheese counterparts. As a non-vegan myself, one of my favorite things about Double Zero (other than the deliciously charred yet chewy crust!) was their delicious take on cheese. None of that gross, gummy, non-melty "cheese" you typically think of, but rather freshly made nut-based cheeses like smoked almond ricotta, cashew mozzarella, garlic or herb macadamia ricotta, and chili cashew cheese. They were all super flavorful, and lent a nice textural component to each pie. 

Pizza is not the only thing on the menu, however, and I definitely recommend you try some of their fresh salads or pasta dishes, like the farro bolognese with beet-zucchini spaghetti and mint pesto! Desserts were obviously on the agenda as well, and both the tiramisu and bread pudding were creamy and decadent, as they should be. Feel free to scroll through the slideshows to see more of our delicious meal. Even my extremely omnivorous (read: meat lover) husband was satisfied with this meal, which I consider a great success. I look forward to going back to Double Zero again soon for more tasty, yet healthy plant-based cuisine.