If you follow along on Instagram, you know I’ve been working on a ginger-molasses version of my pan-banging cookies. I finally have the recipe for you, although I’m going to be completely honest – I’m so nervous to share it! I’m terrified you won’t love them as much as the chocolate chip version, so I’ve been obsessively making them trying to get everything just right. I also know that most everyone has a strong opinion on how they want their molasses cookie to be (soft! hard! chewy! dense! coated in sugar! no sugar! fresh ginger! just ground spices!) and this cookie will not appeal to everyone. I did make my dear friend Zoë test them out and she gave them her approval, so I’m going to go ahead and put the recipe out into the world.
Some good news: this particular version doesn’t need to be refrigerated. The molasses and butter in this cookie helps them to spread just fine without the added chill. I also make these a little bit smaller – 2 ounces, instead of 3 ounces. A few things to note: these taste best when the centers are under baked, just like the chocolate chip cookies. Because they are smaller, I bang the pan only 3-4 times instead of 5-6. If you do cook the centers, the outside will be slightly tough when they cool, and they don’t taste as good on the second day. If you get things just right, the outside will be crispy, the centers soft and slightly chewy, and they will still taste great the next day. If you try them, let me know how they turn out for you!