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Ginger-Molasses Stack Cookies

44

  • Prep Time40 mins
  • Total Time1 hr 45 mins
  • Makes60 cookies
Ginger-Molasses Stack Cookies

Ginger-molasses stacks recipe Photo by Erik Putz

Chatelaine Triple Tested

Can't decide between gingerbread or molasses cookies? These gorgeous stacked cookies feature the best of both worlds.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 2 tbsp chopped candied ginger

  • 1/4 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup unsalted butter, at room temperature

  • 1/4 cup lightly packed brown sugar

  • 1/4 cup honey

Molasses layer

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp ground ginger

  • 1/4 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup unsalted butter, at room temperature

  • 1/4 cup lightly packed brown sugar

  • 1/4 cup fancy molasses

  • 1 egg

  • 1 tbsp water

Instructions

  • STIR 11/2 cups flour with candied ginger and 1/4 tsp each baking powder and salt in a medium bowl. Beat 1/2 cup butter with 1/4 cup brown sugar and honey in a large bowl, using an electric mixer on medium, until smooth, 1 to 2 min. Using a wooden spoon, gradually stir in flour mixture. Gather dough and form into a 4 × 4 × 4-in. block. Wrap with plastic wrap and set aside. Keep bowls.

  • STIR 1 1/2 cups flour with ground ginger and 1/4 tsp each baking powder and salt in same medium bowl. Beat 1/2 cup butter with 1/4 cup brown sugar and molasses in same large bowl until smooth. Gradually stir in flour mixture, until combined. Gather dough and form into a 4 × 4 × 4-in. block. Wrap with plastic wrap. Chill both doughs in freezer until firm, 20 to 25 min.

  • LINE 2 large baking sheets with parchment. Beat egg with water in a small bowl. Roll out each piece of dough to 1/4 in. thick on a lightly floured counter. Trim each to an 8-in. square. Gather trimmed edges according to colour and set aside. Lay molasses dough layer on a prepared sheet. Brush with egg wash to edges, then lay ginger dough layer on top. Cut dough stack in half. Brush 1 piece with egg wash and place the other directly on top. Dough should have alternating coloured layers. Cut stack in half, lengthwise, to form 2 long pieces. Arrange 1/2 in. apart. Return to freezer to chill until firm, 20 to 25 min. Gather trimmed edges and re-roll to 1/4 in. thick. Trim into equal-sized rectangles (about 4 × 6 in.) and brush with egg wash. Repeat layering. Chill in freezer until firm.

  • POSITION oven racks in top and bottom thirds of oven. Preheat to 350F. Remove dough from freezer. Slice into 1/4-in. rectangles and arrange 1 in. apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 15 to 25 min. Let cookies cool on sheets 1 min, then transfer to a wire rack to cool completely. Store cookies in an airtight container up to 1 week or freeze up to 1 month.

Nutrition (per cookie)

Calories 63, Protein 1g, Carbohydrates 8g, Fat 3g, Sodium 23mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"
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