Thursday, October 8, 2020

Ginger Molasses Cookies


 


Ginger Molasses Cookies







These chewy ginger and molasses cookies are easy to make, super soft and chewy, and irresistibly delicious. Feel free to halve this recipe if you want a smaller batch!

Ingredients

  • 1/4 teaspoon of salt
  • 2 teaspoons of ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon and 1/4 ground cinnamon
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons of baking soda
  • 2 teaspoons of pure vanilla extract
  • 1/2 cup (100 g) packed light or dark brown sugar
  • 2 and 1/4 cups (280 g) all-purpose flour (scooped and leveled)
  • 3/4 cup (170 g) unsalted butter, softened at room temperature
  • 1/4 cup (60 mL) unsulfurized or dark molasses

Rolling

  • 1/3 cup (67 g) granulated or coarse sugar, to roll

Instructions


First, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt until combined. Put aside.

Then, in a large bowl using a hand or stand mixer fitted with a paddle, beat butter and two sugars together on high speed until creamy and combined, about 2 minutes. Add molasses and beat until blended. Then add the egg and vanilla extract and beat until blended, about 1 minute. Scrape the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients with the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and refrigerate for 1 hour and up to 2-3 days.

Preheat the oven to 350 ° F (177 ° C). Line two large baking sheets with parchment paper or silicone baking mat. (Always recommended for cookies.) Set aside.

Remove the cookie dough from the refrigerator. If the cookie dough has cooled for more than 2 hours, let it sit at room temperature for at least 30 minutes. Cookies may not spread in the oven if the dough is so cold. Roll cookie dough, 1 tbsp each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake 11 to 12 minutes or until edges appear set. If the tops don't look cracked like in the photo, remove the baking sheet from the oven and gently knock it on the counter 2-3x. This will help those hot cookies to spread out and crack on top. Return to oven for 1 additional minute.

Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The cookies will stay fresh covered at room temperature for 1 week.

Happy Cooking Time.