mulberryshoots

A couple of weeks ago, I posted a recipe and photos of some crispy, thin gingersnap cookies. They were good (enough) and we enjoyed them but the other day, I picked up ONE gigantic ginger-molasses cookie sprinkled with sugar at Idylwylde Farm. G. and I split it and we thought it was one of the best things we’ve ever eaten. It was moist, chewy and full of flavor.

We’re having a visit here this afternoon, playing some piano music and so I thought there might be enough time to try making these large ginger-molasses cookies to have with tea.

Here’s the recipe that I found online that I’m going to try – I added a little more of the spices and thought of one inclusion that might make them interesting: chopped up candied ginger (a la chocolate chips in cookie batter) which might give the cookies a little more “zing”. One thing I might try next time is to substitute light brown sugar for the granulated sugar.

a “six-pack” of large ginger-molasses cookies . . .