Chewy Ginger Rye Cookies

I made these for a holiday cookie swap at my office. I loved them! They were soft and yummmay. Not super gingery though :) This is from Bon Apetit

In this cookie, rye flour pulls double duty, pairing with molasses and ginger in both the deep, toasty batter and the crunchy streusel topping. It adds an earthy-nutty dimension (and absorbs more molasses than all-purpose flour) for a smoky, caramel-y, rye whiskey-esque finish. The result is something like gingerbread, but softer and way more delicious. 

INGREDIENTS

• 1 cup (128 g) all-purpose flour
• 1¼ tsp. baking soda
• 1½ tsp. ground cinnamon
• ¼ tsp. ground cloves
• ¾ cup (110 g) plus 6 Tbsp. (60 g) rye flour, divided
• 3 tsp. ground ginger, divided
• 1¼ tsp. kosher salt, divided
• ⅓ cup (50 g) finely chopped crystallized ginger
• ⅔ cup robust-flavored (dark) molasses
• ¼ cup (packed; 50 g) dark brown sugar
• ¾ cup (1½ sticks) unsalted butter, melted, plus 2 Tbsp. unsalted butter, room temperature
• 2 large egg yolks
• 6 Tbsp. (90 g) raw sugar

  
  

  RECIPE PREPARATION

  • Whisk all-purpose flour, baking soda, cinnamon, cloves, ¾ cup rye flour, 2 tsp. ground ginger, and 1 tsp. salt in a medium bowl to combine; add crystallized ginger and toss until coated and evenly distributed. Whisk molasses, brown sugar, and ¾ cup melted butter in a medium bowl to combine. Add egg yolks and whisk just until egg yolks are absorbed but mixture is still very dark, about 10 seconds. Add dry ingredients and fold until no streaks of flour remain. Let sit, uncovered, at room temperature 30 minutes (batter will thicken as it sits).
  • Meanwhile, place a rack in middle of oven; preheat to 375°. Whisk raw sugar, remaining 6 Tbsp. rye flour, remaining 1 tsp. ground ginger, and remaining ¼ tsp. salt in a small bowl to combine. Add remaining room-temperature butter and smash together until mixture resembles clumpy wet sand; this is your streusel topping.

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      Using a 1-oz. ice cream scoop, portion out dough (about 2 Tbsp. each) and roll into balls between your palms. Working one at a time, toss balls in streusel mixture to coat and place on 2 parchment-lined baking sheets, spacing 3" apart. Bake 1 sheet of cookies until they have spread and are slightly cracked and just set around the edges and streusel is lightly browned, 8–10 minutes. Let cool 10 minutes on baking sheet. Transfer to a wire rack and let cool completely. Bake remaining sheet of cookies.
    • Do Ahead: Dough can be rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic freezer bags. Let sit at room temperature 30 minutes before rolling in streusel and baking.

      
      

Xx

1. I didn’t have robust molasses and through all my googling I determined that blackstrap molasses would not work so I used the regular kind. Could be why I didn’t really feel the “rye whiskey” finish they describe although I’m pretty good with that.
2. I found the dough was quite soft even after letting it rest for 30 minutes and it spread in the oven too. In the future m, is refrigerate it for longer.
3. I rolled them into 1pz by weight balls
3. The streusel didn’t look as cool on my cookies because they spread too much boo.
4. I legit used crystallized ginger from the Whole Foods bulk section this time and not candied ginger. It’s a pain to chop either way.
5. These cookies are soft and yummy and I would make again.