Ginger Molasses Cookies
Transitioning between seasons is made simple with these sweet snaps. Enriched with molasses and sharpened with cinnamon, clove, and ginger, these cookies pair nicely with coffee or tea and hint a celebratory season ahead. Best enjoyed in the company of friends.
Yield: 46 cookies
Ginger Molasses Cookies
Transitioning between seasons is made simple with these sweet snaps. Enriched with molasses and sharpened with cinnamon, clove, and ginger, these cookies pair nicely with coffee or tea and hint a celebratory season ahead. Best enjoyed in the company of friends.
Prep time: 15 MinCook time: 12 MinInactive time: 2 HourTotal time: 2 H & 27 M
Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1/2 cup molasses (unsulphured)
- 2 eggs
- 4 1/2 cups all purpose flour
- 4 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp salt
Instructions
- In a bowl, whisk together dry ingredients (flour, baking soda, ginger, cinnamon, cloves, and salt).
- In the bowl of a stand mixer, cream butter and sugars on medium-high speed until mixture is light and fluffy (about 2 minutes).
- Mix in the eggs one at a time, beating on medium-low speed between each addition.
- Mix in molasses, beating on medium-low to incorporate.
- Add the dry ingredient mixture gradually (about 1/2 cup at a time), and beat until evenly incorporated.
- Transfer the dough to an airtight container and chill for at least 2 hours (or overnight).
- When ready to bake, preheat the oven to 350. Line a baking sheet with aluminum foil. Place some granulated sugar in a small bowl.
- Roll the dough into 1 inch balls, then roll each ball in the granulated sugar to coat.
- Place the dough on the lined cookie sheet (minimum 2 inches apart because the cookies will spread), and bake for 4-6 minutes.
- After 4-6 minutes, rotate the cookie sheet, then bake for another 4-6 minutes.
- Once the cookies begin to crack on the top, remove from the oven.
- Let the cookies cool on the baking sheet for 4-6 minutes.
- Transfer cookies to a wire rack to cool completely.
- Store in an airtight container for several days.
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