authors note: no studio pics today … I didn’t have an entourage this time round :0) good thing for the clip!
These are the best cookies. Period. Seriously.
And the best part about it … was that it was a pleasant surprise. I honestly thought that they would be o.k. – simply a twist from the ordinary ginger cookie.
These are good.
Each cookie was thin. And chewy. And then … in the centre – you could still see the dark moistness of the molasses. Oh my.
So the cookies were good.
But then it was time to turn them into little sandwiches … a layer of lemon glaze holding two ginger-molasses cookies together.
That is when they became HOLY HECK I CAN’T BELIEVE HOW WONDERFUL A COOKIE CAN BE! kind of cookies.
I think I heart these cookies so much because they combine the ginger cookie (we know I’ obsessed) with lemon – which we all know is my number one true love. Sigh. A combination made in my kind of heaven. DEE-LISH!
I also got to talk up these wonderful little babies while on Daytime Ottawa – Erin and Derick – became huge fans. It turns out that TL is allergic to ginger … but she promised me that if she weren’t – she would love these cookies :0) LOVES IT!
This time round TL proved that she’s more than just the finishing touches gal.
She’s got skills. As in the best reflexes EVER.
Did you see her react to my misdirection with the butter? Fast hands people. She’s got fast hands.
Derick didn’t do too badly himself … he just needs to remember that the molasses should always be added as a heaping quarter cup. Always. I think he knows better now (right Derrick) :0)
Let me guess … you want to make a batch of these cookies too right? I mean … I am emphatically declaring these as my favourite holiday cookies. EVER. Bar NONE.
Since this blog is all about sharing the love … here’s the recipe. Make this love. Share it. You won’t regret it. I promise (have I let you down yet?).
ginger-molasses lemon cookies
1 1/2 c. brown sugar
1/4 c. molasses (heaping please)
3/4 c. melted butter
2 c. flour, sifted
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
3/4 tsp salt
zest of half a lemon
In a large bowl, combine the sugar, molasses, egg and melted butter together. Use either a whisk or a wooden spoon – no stand-mixer or hand-held mixers required.
Once everything is well combined, add the flour, baking soda, cinnamon, ginger, cloves, salt and lemon zest.
Stir until combined. This dough will seem a little oily – just keep mixing. Once everything is incorporated, cover the bowl in plastic wrap and allow it to chill in the fridge for about 1 hour. This will make it easier to handle. Believe me … much easier (the original dough is otherwise too sticky and tacky to roll into small balls).
When ready – preheat your oven to 375 F. Line your cookie sheets with parchment paper. Set aside.
Spread 1/2 c. raw sugar in a pie plate.
Roll the dough into small balls – then cover them completely in the raw sugar. Place on the cookie sheet. You want to leave about 2-inches apart from one another on the cookie sheet – they spread while baking. I was able to get a dozen on each baking sheet.
Bake for 8 minutes. Rotating the sheets at the halfway mark – this will ensure even baking. If you’re like me you’ll notice that they look barely baked at the 4 minute mark – don’t worry – by 8 minutes, the top of the cookies will look cracked. BEAUTIFUL!
Remove from the oven. Allow the cookies to sit on the baking sheet for 4 minutes. This will allow them to firm up a bit. Place them on the wire rack and allow to cool completely.
Now make the filling. This is what makes these cookies extraordinary. Sigh.
3 tbsp butter, softened
2 c. powdered sugar, sifted
juice of 1 lemon
In a large bowl (the powdered sugar can go flying!), whisk together the ingredients until smooth. That’s it. Add the lemon juice bit by bit – this will permit you to (1) decide how much lemon flavour you want and (2) ensure that the glaze isn’t too thin. It should be about as thick as a caramel sauce … not a thin broth. Is that helpful?
Spread about a teaspoon on one of the cookie bases (stay more in the centre of the cookie – not the sides), topping it with another cookie – creating a little sandwich. Don’t worry if the top cookie looks like it’s going to slide off … just reposition it on top of the other cookie and allow to sit for 30 minutes. They should firm up … leaving you the most beautiful cookie.
Lemon glaze sandwiches between two sugar-coated ginger-molasses cookies.
I’m still thinking about these cookies.
Time to whip up another batch. For reals.
Robin – you should make these … hopefully you’ll enjoy them as much as your mother’s gingersnap recipe.