Ginger-molasses cookie stacks

21

PREP TIME

40 min

TOTAL TIME

1 h 45 min

Makes

60 cookies

Ginger-molasses cookie stacks

Ginger-molasses stacks recipe Photo by Erik Putz

We drew baking inspiration from Vienna's charming markets and enchanting Alpine traditions for these beautiful and festive holiday cookies.


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.

How to make ginger-molasses cookies

Nutrition (per cookie)

  • Calories
  • 63,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 3 g,
  • Sodium
  • 23 mg.
  • Visit our Holiday Cookies page for 160 recipes