Ginger Molasses Cookies

When fall comes around, I can't help but to make a batch of these wonderful, warmly spiced cookies. They have a real zing to them thanks to candied ginger and a spicy glaze. If anything, I may try to add more molasses in the future, just to up the smoky aspect of these tasty, chewy Ginger Molasses Cookies.

Ginger Molasses Cookies
yield: about 16 rather large cookies

2 1/4 cups bread flour
1/2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp cornstarch

3/4 cup unsalted butter, browned*
1 cup dark brown sugar
1/4 cup molasses

1 egg + 1 egg yolk
1 tbsp vanilla

1 cup candied ginger pieces, finely chopped*
Extra sugar for rolling

Glaze and garnish

1 cup confectioner's sugar
1/2 tsp ground ginger
2 tbsp ginger ale

1/4 cup candied ginger pieces, chopped finely and coated in sugar

In a large bowl, combine flour and all of the dry goods and spices. Whisk together to combine. Set aside.

In the bowl of a mixer, combine cooled brown butter, brown sugar, and molasses. Mix on medium speed until combined (though the mixture may appear separated and weird right now, the eggs will emulsify it).

Add the eggs and vanilla, mixing for 30 seconds to 1 minute on medium speed until homogeneous and lighter in color.

With the mixer running on low, gradually add in the dry ingredients until all are incorporated. Stir in the chopped candied ginger pieces. Transfer dough to a bowl and refrigerate for at least three hours or overnight.*

When ready to bake, preheat oven to 325 degrees and line a baking sheet with parchment paper. Scoop and roll dough into balls and flatten into discs. Coat in sugar and place on baking sheet. Bake for 15-18 minutes at 325 until just beginning to brown at the edges. The cookies may still be soft or puffed in the center; this is perfectly fine. To make glazing the cookies easier, when they come out of the oven press a bowl or glass on each cookie to make a slight indentation. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

For the glaze:

In a small bowl, whisk the confectioner's sugar and ground ginger together. Add the ginger ale and whisk until smooth. Spread on cooled cookies, topping with extra ginger. Let the cookies sit for about an hour for the glaze to harden.

A couple quick notes:

• Brown butter by heating it in a medium saucepan over medium heat. Stir it constantly with a silicone spatula, scraping along the bottom. The butter will melt, foam, and then become clear before it starts browning. The whole process takes about 7-8 minutes and is worth perfecting (I personally use browned butter in most (if not all) of my cookie recipes).

• Candied ginger can be expensive and of low quality if you purchase from larger grocery store chains like Kroger. I get mine from Trader Joe's, but you could make your own or buy online as well.

• You will give your forearms a great workout by chopping candied ginger. Seriously.

• Personally, I love refrigerating cookie dough; the cookies seem to bake more evenly and the flavor is more evenly dispersed as well. These are also great cookies to roll into balls, press together and freeze for your own break-and-bakes. You can bake these immediately, but the cooking time will likely be lessened.

• The glaze is delicious and gingery. Feel free to opt in your favorite cream cheese frosting for it though!