Yesterday, in a pinch for a potluck, I made these cookies. It took about an hour. They were a big hit, so I figured I’d share them we you, just in case you end up in the same sort of situation.
They’re very similar to chewy gingersnap cookies without the bite that ginger has. Side note: I skimped out on the bananas this time. You should make bigger slices then I did to get better coverage on the cookie.
Banana Blackstrap Molasses Cookies
3/4 cup vegetable shortening
1 cup sugar
1/4 cup Blackstrap molasses
1 large egg
2 tsp baking soda
2 cups all purpose flour
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp Kosher salt (heaping, I always like to add a little extra)
1 1/2 to 2 bananas
1/4 cup of sugar to roll the cookies in
A few sheets of parchment paper (line a half sheet pan or a cookie sheet with these)
With the paddle attachment on your stand up mixer, cream the shortening, sugar and molasses together until the mixture looks light brown and creamy (about 3 minutes).
Lower the speed on your mixer and add the egg. Beat for another minute and make sure everything is well incorporated.
At this point, take the mixing bowl off of the stand mixer. Sift together all the dry ingredients add them to the butter mixture. Using a rubber spatula fold everything together. Fold only until all of the ingredients are incorporated, do not over mix.
Chill the dough in the fridge for about ten minutes. While the dough is chilling, turn the oven on to 350 degrees.
Place 1/4 cup of sugar on a plate and get ready to roll your dough into balls. After ten minutes have passed, pull out the dough. Using a tablespoon, scoop out a portion of dough, place the unformed dough in your hands and roll into a ball. Place the ball on the plate of sugar and roll it around so that the ball is covered in sugar. Place the sugared dough ball on the parchment paper lined sheet pan. Continue until you’ve used up all the dough.
Slice the bananas. Try to cut them in long ~2 inch slices (longer than I did) and place them on top of the dough balls.
Although these slices appear to be the right size, they are not since the dough spreads quite a bit in the oven while baking. Now you’re ready to transform your dough into cookies. Place the sheet pans in the oven (center your sheet pan for better baking) for about 10 to 15 minutes. When done, the edges should be light golden brown and crispy. The center should still appear a little under cooked. Pull them out of the oven and let them cool off on the sheet trays. Once cool, peel them off and serve.
I ate a few of these before the potluck with a cup of ginger tea. The tea was a nice accompaniment.