I baked a cookie and it took me to the other side of the world to a dry lake bed in Sossusvlei, Namibia. That’s some cookie.
Food often triggers memories of loved ones, childhood, or far off places through its scent and flavor. The act of cooking itself can be meditative. Sometimes I focus solely on my hands. Other times, my mind wanders to its depths and I revisit a special time or place in my life. With a little imagination, the foods I create can take me anywhere I want with a little game of visual association.
Seeing the cracked appearance of these ginger molasses cookies instantly made me recall the parched earth at the bottom of the world’s biggest sand dune. So I thought I’d tell you about it, and give you the recipe so you can experience it for yourself.
It was a cold morning in remote Southern Namibia when we set out with a guide to climb the dune known as Big Daddy. It was a quiet hike, our feet sliding into the iron rich sand as we advanced steadily to the top. It felt like what I imagine it would be like to walk on Mars, with the alien landscape and the hue of the red sand. We were so small in the face of the mammoth dunes that stretched and curved like dinosaur spines as far as the eye could see. Was this nature imitating art or the other way around, we asked ourselves.
Then, from the top, we ran down the side of the 380 meter (1,246 feet) dune, breathless and unafraid of falling. So why not let a cookie be more than just a sweet indulgence? Put on your hiking boots and take a bite.
Ginger Molasses Cookies
- Total Time: 21 minutes
- Yield: Approximately 48 cookies 1x
Description
These spicy, fragrant ginger molasses cookies are reminiscent of the parched earth of Namibia, perfect for a flavorful journey with each bite.
Ingredients
- 4 1/2 cups (447 grams) unbleached flour
- 4 tsp baking soda
- 2 tsp cinnamon
- 4 tsp ginger
- 1 tsp cloves
- 1/2 tsp salt
- 1 lb (450 grams) brown sugar
- 1 1/2 cups (350 ml) shortening
- 2 large eggs
- 1/2 cup (120 ml) molasses
Instructions
- Preheat your oven to 350°F (175°C).
- Sift together the flour, baking soda, cinnamon, ginger, cloves, and salt in a large bowl.
- In a separate bowl, cream the brown sugar and shortening until light and fluffy.
- Add the eggs one at a time to the sugar mixture, beating well after each addition.
- Mix in the molasses until fully incorporated.
- Gradually stir in the sifted dry ingredients until a dough forms.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the tops are cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your spices are fresh for the best flavor.
- These cookies pair wonderfully with mulled apple cider.
- Store in an airtight container to keep them fresh for up to a week.
- You can freeze the dough balls for later baking if desired.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12
- Sodium: 80
- Fat: 5
- Carbohydrates: 20
- Fiber: 0
- Protein: 1
- Cholesterol: 10
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Frequently Asked Questions
How do I know when these cookies are done if they don’t look golden?
The article notes that the cracked appearance on top is the visual cue these cookies are done — the dark molasses and brown sugar make them too dark to judge by color alone. Bake at 350°F (175°C) for 10–12 minutes until the tops are cracked and the edges are set, then cool on the sheet for 5 minutes before moving to a rack.
Can I freeze the dough to bake later?
Yes — the notes say you can freeze the dough balls before baking and pull them out for later. The recipe makes approximately 48 cookies from 1-inch dough balls, so freezing a portion is a practical way to spread out the batch.
What drink does the article suggest pairing with these cookies?
The notes specifically recommend mulled apple cider as a pairing. The article’s author is also a ginger beer fan and mentions a ginger beer and bourbon combination as the ultimate ginger fix to accompany the bars — a nod to the cookie’s intense spice profile.
Hi Nicole,
The shortening i used is Spectrum Organic, which is indeed vegan!
Enjoy!
Can vegan shortening be used to still get that beautiful result? Margarine?