Normally, I object to Christmas music and decorations before Thanksgiving. Christmas decorations should, for no reason, be in stores before Halloween. I love the holiday season but everything in its own time. However, one bite of these cookies changed my mind. I have been humming Christmas carols all week now. Snow is in the forecast for tomorrow.
These cookies are really rather incredible. Rolling them in turbinado sugar adds a nice crunchy texture. The candied ginger and black pepper excite the palate. They may be overwhelming to those of timid tongues but I always have loved a strong ginger flavor in everything. They are wonderful throughout the fall but I think that they will really be stars at cookie swaps in a few weeks.
King’s Arthur Flour is an amazing company. They are my favorite for bread flour. They also have some great recipes on their site. I had two concerns with this particular recipe though: one, using all butter for the basis of the dough, and two, adding oatmeal to the dough.
I ended up mixing half margarine and half butter and using quick cooking steel-cut oatmeal. I would suggest that in your attempts, you forgo the butter and the oatmeal. I don’t think that they add anything. The butter just makes the cookies melt. Margarine results in a puffy, chewy cookie.
The gentle heat from the black pepper will warm you through during these cold days. Get baking and warm up the house too!
Cape Cod Soft Molasses Cookies
Adapted from King Arthur’s Flour
12 tbsp margarine
1 c sugar
1/2 tsp salt
2 tsp baking soda
1/3 c molasses
2 1/4 c flour
1/3 c oatmeal (optional)
1/3 c crystallized ginger, finely diced
1 tsp cinnamon
1 tsp ginger
1 tsp ground cloves
1/4 tsp ground black pepper
1/2 c turbinado sugar
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a bowl, cream butter, sugar, salt, and baking soda. Beat egg, then molasses. Add the flour, crystallized ginger, and spices. Mix just until thoroughly combined.
Scoop dough into golf balls. Dough will be fairly sticky. Roll balls in turbinado sugar or other large sugar.
Space cookies 2″ apart on the baking sheets. Bake 8-14 min. Cookies will be puffy and still soft when removed from oven. They will firm up and remain nice a chewy when cooled.