Ginger Molasses Sesame Cookies

July 9, 2018

Hello foodie friends,

 

Travel is a great way to explore new food and treats. On a recent trip to Seoul, South Korea, I adored every sweet cookie, cake, and treat I found on the streets, in cafes and restaurants. Korea cookies tend to be less sweet versus American and, well, found in the cutest packaging! 

 

Some traditional Korean cookies tend to be labor intensive. These Ginger Molasses Sesame Cookies are easy, drop cookies that pair perfectly with coffee or tea. Warning: these can get very addictive!

 

 

 

 

 

Ginger Molasses Sesame Cookies

Yields: 18 small cookies

Oven: 350 degrees F

Bake time: 10 minutes

Equipment needed: Standing kitchen mixer, measuring cups / spoons, parchment paper, cookie sheets, kitchen scissors, 3 bowls, spatula

 

Ingredients:

1/3 cup molasses

1 cup creamy almond butter 

1 large egg

1/4 teaspoon fine sea salt

2 tablespoon brown sugar

2 1/2 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon ground ginger 

1/3 cup diced candied ginger, plus a about 8 extra pieces for garnish 

1/2 cup white sesame seeds, for garnish 

 

Directions:

  • In a standing kitchen mixer, fitted with the paddle attachment, add:

    • 1/3 cup molasses

    • 1 cup creamy almond butter

    • Mix on low speed for 2-3 minutes or until a thick paste forms. 

  • In a medium bowl, combine:

    • 1 egg

    • 1 teaspoon fine sea salt

    • 2 tablespoon brown sugar

    • Whisk together and add to molasses-almond butter mixture.

    • Mix on low speed for 2-3 minutes. Scrape down with spatula. 

  • In a medium bowl, combine:

    • 2 1/2 teaspoon cornstarch

    • 1 teaspoon baking soda

    • 1/3 cup candied ginger, diced (pro tip: use kitchen scissors to cut up the candied ginger, it makes life easier) 

    • Mix with a spatula and add to rest of the batter.

    • Mix on low speed for 1-2 minutes or until a wet cookie dough forms.

  • Using a small scoop (or spoon), scoop out the cookie dough and roll in sesame seeds.

  • "Flatten" the cookie dough onto a disk, and place on parchment lined cookie sheets.

  • With the few extra pieces of ginger, cut it up to small pieces. Place a small piece on to the center of the cookie.

  • Bake for 10 minutes, rotating half way.

  • Eat and enjoy

Happy baking,

Kimm

kimm@sweetnessinseattleblog.com

 

 

 

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