Ginger-molasses cookie stacks
Prep 40 min
Total 1 hour 45 min
Makes 60 cookies
Updated Nov 28, 2016
Chatelaine
Ingredients
1 1/2 cups
all-purpose flour
2 tbsp
chopped candied ginger
1/4 tsp
1/4 tsp
1/2 cup
1/4 cup
lightly packed brown sugar
1/4 cup
Molasses layer
1 1/2 cups
all-purpose flour
1/2 tsp
ground ginger
1/4 tsp
1/4 tsp
1/2 cup
1/4 cup
lightly packed brown sugar
1/4 cup
fancy molasses
1
1 tbsp
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
Calories 63, Protein 1 g, Carbohydrates 8 g, Fat 3 g, Sodium 23 mg.How to make ginger-molasses cookies
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