by kitchensolo
kitchensolo's Notes:
1/2 cup unsalted butter Ask a question about this ingredient
4 ounces cream cheese Ask a question about this ingredient
1 cup packed brown sugar Ask a question about this ingredient
1 tablespoon molasses Ask a question about this ingredient
1 cup whole wheat pastry flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon ground ginger Ask a question about this ingredient
2 tablespoons turbinado sugar (for sprinkling) Ask a question about this ingredient
Heat the oven to 350 degrees. Using a standing mixer or hand beaters, cream together the butter, cream cheese and sugar until light and fluffy, 3 to 5 minutes. Add in the molasses, salt and ginger, and mix to incorporate. Add in the flour, and mix just until incorporated. Scrape down the bowl and give it a quick stir with a spoon or spatula to make sure everything is evenly mixed.
Ask a question about this stepDrop the batter by tablespoonfuls onto baking sheets lined with parchment, leaving about 1 1/2 inches between each cookie (they will spread a little). Don’t use a silpat for these—they will run into each other—I’d put them directly on the pan if you don’t have parchment. Bake for about 12-15 minutes, until the edges are golden brown.
Ask a question about this stepAfter about 10 minutes, pull the pan out of the oven and sprinkle the cookies with turbinado (or raw) sugar. This gives them a bit of sparkle and crunch. Pop them back in, and let them finish the rest of the baking time. Do not over-bake, or the cookies won’t be chewy! Cool slightly on the cookie sheet, and then remove the cookies with a spatula and let them finish cooling on a rack.
Ask a question about this stepIf you really like chewy cookies, I recommend chilling the batter before you bake it, and making the cookies a bit bigger than usual. This will make the inside cook less quickly while allowing the outside rim to get crisp, as explained above. Cook more like 16-18 minutes.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
I was wondering what the texture is of these cookies. Are they cakey, crisp, or chewy? Thanks!