Tis the Season for cookies and sweets and beautiful desserts that cause my heart to flutter; with a possible nose dive right into all the taunting deliciousness that abounds this time of year.
But I refrain. Most of the time. I do however have a few baking traditions during the holidays. My favorite? Black Dog Ginger Cookies.
Prepared with fresh ginger, spices and molasses, these cookies are perfectly moist on the inside and ever so slightly crisp on the outside. This original recipe makes a large quantity of cookies, so you have some to keep and some to share.
The recipe originated at the famous Black Dog Restaurant on Martha’s Vineyard. I fell in love with the area while living back east years ago and of course I couldn’t leave without this divine cookie recipe.
I love giving the gift of food. My virtual gift to you this season… A big batch of these cookies!
Delicious Wishes and Loads of Love,
Karista
The Black Dog Ginger Cookies
Makes about 6-8 dozen
Ingredients
1/2 cup coarsely chopped fresh ginger 1 1/2 cups Safflower or vegetable oil, divided use
3 cups granulated sugar, plus 1 cup for rolling dough balls
3/4 cup molasses
3 eggs
1 1/2 teaspoons salt
1 1/2 tablespoons ground cinnamon
5 1/4 teaspoons baking soda
3/4 teaspoon ground cloves
7 cups pastry flour (I mixed 5 cups all-purpose flour with 2 cups cake flour) You may need an extra ½ cup flour if the dough isn’t stiff enough.
Directions
Heat oven to 350 degrees F.
Make a ginger-flavored oil by mixing the chopped fresh ginger with 1/2 cup of the oil in a food processor fitted with steel blade. Don’t labor over peeling the ginger, because it will be discarded. Cover and process until well minced.
In a large mixing bowl, mix 3 cups sugar, molasses and eggs. Strain the minced ginger/oil mixture, reserving the liquid only. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth. Discard ginger pulp.
In a smaller mixing bowl, mix together the salt, cinnamon, baking soda, cloves and flour. Add the dry mixture to the wet mix and blend well. The dough should be stiff enough to hold its shape but not so stiff that it won’t flatten during baking. Start with the 7 cups of pastry flour and add ½ cup more if you feel the dough isn’t’ stiff enough.
Line large cookie sheets with parchment paper. Scoop cookie dough using a tablespoon or small scoop and roll in the reserved cup of granulated sugar. Place on a prepared cookie sheet.
Bake for 8 to 12 minutes, just until the tops crack and the cookies are flat.
Cool cookies completely on wire racks; store in airtight containers. Perfect for sharing. These also freeze well.
Recipe from The Black Dog Restaurant– Summer on The Vineyard Cookbook by Joseph Hall and Elaine Sullivan
(ever so slightly adapted by me)
How perfect must these be with a glass of milk! And I share your fond memories of Vineyard and Nantucket summers 🙂
Indeed they are Ksenia. That is exactly how I enjoyed a few hot off the baking sheet. With a glass of cold milk. Of course dunked in the cold milk. 🙂 Ahhh… Nantucket and the Vineyard, such a lovely place. I think I need a return trip.
Was wondering where the Black Dog came from.
Love that you’ve got fresh ginger in the mix.
I too love the fresh ginger and the hefty amount of molasses. Yum!
Ginger cookies are one of my favorites, so I was so excited to see these! I love that this recipe uses fresh ginger and lots of molasses and makes enough to share! Thank you for this gift! Wishing you a wonderful holiday! Hugs!
Thanks Caroline. These are divine! I love that it makes enough to keep and enough to share. But rarely do they last long enough to share. 🙂 Hugs back at ya!
These look marvelous. I think ginger cookies are going to be playing a much bigger roll in my holiday season this year! Do you ever do gingerbread houses, farms or skyscrapers? Would love to do something fun and creative, but I’m not sure the window will appear:)
xx wendy
Wendy I’d love to build a gingerbread house this year too. I’ve tried in the past but I don’t know that i’m patient enough for such a detailed project. LOL! I could eat my weight in ginger cookie dough however. Wishing you a fun and festive holiday season!
These look gorgeous Karista!! I am a big fan of spiced cookies, either eaten on their own or crumbled up over stewed apples or ice-cream (or both! Yum). Thanks for this lovely recipe… perfect for Christmas gifts, methinks! xx
Thanks Laura. These are so good I’ve been known to down a few for breakfast. LOL! And yes, they make lovely food gifts for friends and neighbors. Happy Holidays!
Stunning cookies Karista. Not only do they look amazing, they sound amazing too! Definitely on the nice list this season!
Thanks so much! 🙂 I’ve been working extra hard to make that nice list Alice.
What a great idea for fresh ginger!
Thank you! they are tasty cookies for sure 🙂
Love this recipe! I like the name as well. This may have to join the cookie rotation.
Thanks Lily Sue! I’m so hooked on these cookies. Making another batch today. 🙂
I love ginger biscuits…they go so well with coffee 🙂 The molasses must make these so rich and yummy. x
I’m a huge ginger fan Anneli. And these cookies have just the right ginger and molasses to make the best cookie for coffee. 🙂
I’m back. I just learned so much about molasses. Did you use a blackstrap or the sweeter barbados? x
I didn’t use blackstrap although I do like blackstrap. Just good ole organic molasses from wholesome sweeteners. Hope you had a very Merry Christmas Wendy!