For this special reveal of the SRC, I was assigned Lauren's blog 'Sew You Think You Can Cook' - what a clever name; I do love a good pun. Get this Lauren is an aerospace engineer and hopes to become a caterer one day. Not only does she cook, but she also crafts - quilting, cross stitch and scrapbooking, to name a few. I like that because I love to dabble in a few crafts myself. Like me she loves Holiday decorations. I think we'd get along very well. I enjoy cross stitch but have never tried my hand at quilting. But after checking out a few tutorials on Lauren's blog, I am so tempted. I think I will soon try my hand at it. :)
For now however, I will have to be satisfied just baking one of her cookie recipes. And when I saw her recipe for Ginger Molasses Cookies, I knew I was going to make it. I love a good Gingersnap cookie, have loved them since I was a child, and the mild spices seem perfect for Christmas.
Just a couple of changes to the recipe. The original one uses unsalted butter and 1/2 tsp salt. I just used salted butter, since thats all I had, and I left out the salt. Also, I used treacle instead of molasses. I couldn't find molasses in any of the local store here; shocking (I think) at this time of the year.
The cookies were lovely. Crunchy on the outside and slightly chewy on the inside, with just the right amount of sweetness. The only change I will make the next time I make these cookies, will be to cut down on the ground cloves. It was a little strong for me. But overall, this recipe is a keeper. Thank you Lauren, for sharing this recipe.
Ginger Molasses Cookies
1/2 cup sugar, plus more for rolling the cookies in
1 cup brown sugar
1/3 cup molasses
2 egg whites
2 1/2 cups flour
1 1/2 tsp baking soda
3/4 tsp cinnamon
1 tsp ground ginger
Preheat your oven to 180°C.
Beat the butter and sugars till combined.
Add the molasses and mix.
And the egg whites and mix till combined.
In another bowl, mix the dry ingredients, namely the flour, baking soda and spices.
Add the dry ingredients to the butter-sugar mix in two parts, mixing well between each addition.
Roll the dough into 1" balls.
Roll the balls in some granulated white sugar.
Place on a parchment lined baking sheet.
Bake for about 10-12 minutes.
Leave the cookies to cool off on the tray.
If you find the dough too sticky to handle, refrigerate the dough for about 5 minutes and then try.