Currant Ginger CookiesBy Chatelaine
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Forget raisins! These soft, full-on ginger molasses cookies positively sparkle with the addition of tangy currants. This recipe is vegetarian and nut-free.
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 3/4 unsalted butter , softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/3 cup molasses
- 1/2 cup fresh or frozen currants
- Combine the flour, baking soda, cornstarch, ginger, cinnamon, and cloves in a medium bowl.
- Using a stand or hand-held mixer, cream together the butter, the brown sugar, and the granulated sugar in a separate, large bowl. Add the egg and the molasses. Stir until the mixture is thoroughly combined.
- Add the dry ingredients to the creamed mixture and stir just until combined. Fold in the currants. Do not overmix.
- Cover the bowl with a piece of plastic wrap. Place the cookie dough in the refrigerator for approximately 2 hours to chill.
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- For each cookie, scoop out 2 Tbsp of cookie dough and form it into a ball. Place it on one of the baking sheets. Leave approximately 2 inches of space between each cookie ball. Repeat with the remaining cookie dough, filling the second baking sheet
- Bake the cookies for 9 to 11 minutes, then remove them from the oven. The cookies will be very soft, so allow them to sit on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.
- Store the cookies in an airtight container in the refrigerator for up to 1 week. They freeze very well, for up to 3 months.
From The Little Prairie Book of Berries, copyright © 2021 Sheryl Normandeau. Reprinted with permission of TouchWood Editions.