Ginger-Molasses Stack Cookies
44
- Prep Time40 mins
- Total Time1 hr 45 mins
- Makes60 cookies
Ginger-molasses stacks recipe Photo by Erik Putz
Can't decide between gingerbread or molasses cookies? These gorgeous stacked cookies feature the best of both worlds.
Ingredients
1 1/2 cups all-purpose flour
2 tbsp chopped candied ginger
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/4 cup lightly packed brown sugar
1/4 cup honey
Molasses layer
1 1/2 cups all-purpose flour
1/2 tsp ground ginger
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/4 cup lightly packed brown sugar
1/4 cup fancy molasses
1 egg
1 tbsp water
Instructions
STIR 11/2 cups flour with candied ginger and 1/4 tsp each baking powder and salt in a medium bowl. Beat 1/2 cup butter with 1/4 cup brown sugar and honey in a large bowl, using an electric mixer on medium, until smooth, 1 to 2 min. Using a wooden spoon, gradually stir in flour mixture. Gather dough and form into a 4 × 4 × 4-in. block. Wrap with plastic wrap and set aside. Keep bowls.
STIR 1 1/2 cups flour with ground ginger and 1/4 tsp each baking powder and salt in same medium bowl. Beat 1/2 cup butter with 1/4 cup brown sugar and molasses in same large bowl until smooth. Gradually stir in flour mixture, until combined. Gather dough and form into a 4 × 4 × 4-in. block. Wrap with plastic wrap. Chill both doughs in freezer until firm, 20 to 25 min.
LINE 2 large baking sheets with parchment. Beat egg with water in a small bowl. Roll out each piece of dough to 1/4 in. thick on a lightly floured counter. Trim each to an 8-in. square. Gather trimmed edges according to colour and set aside. Lay molasses dough layer on a prepared sheet. Brush with egg wash to edges, then lay ginger dough layer on top. Cut dough stack in half. Brush 1 piece with egg wash and place the other directly on top. Dough should have alternating coloured layers. Cut stack in half, lengthwise, to form 2 long pieces. Arrange 1/2 in. apart. Return to freezer to chill until firm, 20 to 25 min. Gather trimmed edges and re-roll to 1/4 in. thick. Trim into equal-sized rectangles (about 4 × 6 in.) and brush with egg wash. Repeat layering. Chill in freezer until firm.
POSITION oven racks in top and bottom thirds of oven. Preheat to 350F. Remove dough from freezer. Slice into 1/4-in. rectangles and arrange 1 in. apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 15 to 25 min. Let cookies cool on sheets 1 min, then transfer to a wire rack to cool completely. Store cookies in an airtight container up to 1 week or freeze up to 1 month.
Nutrition (per cookie)
Calories 63, Protein 1g, Carbohydrates 8g, Fat 3g, Sodium 23mg.
