These Ginger-Miso Cookies have crispy edges and a crinkled exterior that descends into a deliciously moist and chewy interior. Packed with the flavours of miso, molasses, ginger, and other fragrant spices, they are an absolute joy for the holiday season!
Prep Time15 minutesmins
Cook Time18 minutesmins
chill time30 minutesmins
Total Time1 hourhr3 minutesmins
Servings: 18cookies
Ingredients
2cups(250g) all-purpose flour
½teaspoonbaking soda
1/2teaspoonbaking powder
3/4cup(160g) light brown sugar
1 1/2teaspoonground ginger
1teaspoonground cinnamon
¼teaspoonallspice (or ground cloves)
1/4teaspoonkosher saltomit if using salted butter
½cup(115g) unsalted butter, cubed and brought to room temperature (should not be too soft)
1large eggroom temperature
3tablespoons(50ml) unsulphured molasses
1/3cup(85g) white miso paste
1teaspoon vanilla extract
1/2cupcane or turbinado sugar, for rolling
Instructions
Place the flour, baking soda, baking powder, light brown sugar, ground ginger, ground cinnamon, allspice, and salt in the bowl of a food processor. Pulse 5 to 6 times to mix.
Add in the cubed butter and process until the butter is fully incorporated and the dough looks sandy and clumpy, about 15 seconds. Pour in the egg, molasses, miso, and vanilla and process until it forms an even sticky dough, about 30 seconds.
Transfer the dough to a medium bowl and chill for about 10 to 15 minutes. Chilling the dough will make it easier to roll into balls.
Use a medium-sized cookie scoop to portion the dough. Roll each scoop into a ball. If you don't have a cookie scoop, use two tablespoons per cookie. Roll the balls in the cane sugar and place them on a parchment-lined baking sheet, spaced 3 inches apart from each other (you may need to bake in batches).
Chill the cookies for at least 15 minutes, or up to 1 hour. You can skip chilling but the cookies might spread a little more.
When ready to bake, preheat oven to 350ºF. Bake cookies until crisp at the edges and slightly puffed in the middle, about 16 to 18 minutes.
Let the cookies sit on the baking sheet for just 3 to 4 minutes, then transfer to a wire rack to cool completely.
The brand of molasses can make a difference. The consistency of molasses can vary between brands. This can affect the texture of the dough. If your dough is too soft, make sure you chill it a little longer.
Use cold/room temperature butter. In other words, the butter shouldn't be too cold or too soft.