Double ginger molasses cookies from Food52 by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on November 22, 2018

    Great holiday cookies, much more complex than the typical molasses-spice cookie. I used bittersweet chocolate and next time would use semisweet, as these were almost verging on too bitter when combined with the other flavors (for dark dark chocolate lovers only -- semisweet would have broader appeal). I only have 2 muffin tins so I baked 24 cookies in those and did the rest free-form on sheet pans, so I was able to compare both methods. Personally, I preferred the cookies baked in the muffin tins as they're like little cakelets, a bit softer and chewier. I forgot to add the optional espresso powder but didn't miss it.

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