Following the lead of those ginger-spiked chocolate chip cookies, I snuck some crystalized ginger into a Molasses Cookie recipe I was trialing out. The recipe was amazingly vegan (dairy-free, egg-free) and didn’t call for any ginger. Knowing how well ginger goes with molasses, I thought this would be the perfect recipe for some more ginger-spiking (note the little pieces of ginger peaking out in the picture below).
Whoa! My first bite of the cookies while still warm was like a flavor slap in the face. Granted, I loved it. Sugar, cinnamon, molasses, and ginger each competing for a single spot on my taste buds. Seriously, overpoweringly, yummy! This flavor concoction is not for those ultra-sensitive taste buds, but for ginger lovers like myself, it is definitely worth a trial.
Alas, I can not divulge the actual recipe I used, since it is coming out in a new food allergy cookbook. However, it isn’t too far off from this one for Egg-Free Dairy-Free Molasses Cookies. To avoid a ginger overload, try substituting cinnamon for the ginger in this recipe (the recipe I used had cinnamon as the main spice) and add diced crystalized ginger bits to your hearts content!
A little hint too, I didn’t actually have any regular/dark molasses on hand, but did have blackstrap molasses. Obviously this is a bit too bitter for a 1:1 sub, but after looking around at substitution ideas, I settled on a 50/50 mix of the blackstrap molasses and maple syrup. It turned out to be a winner!