Chewy Ginger Molasses Cookies
These chewy ginger molasses cookies are soft, sweet, and unbelievably good.
Ingredients:
- 1 ½ cups butter, softened to room temperature (not melted)
- 2 cups granulated sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
Directions:
Preheat oven to 375°F.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled*.
Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.
Serve immediately or store in a sealed container for up to 1 week.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled*.
Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.
Serve immediately or store in a sealed container for up to 1 week.
*It is essential that the dough be thoroughly
chilled with this recipe before baking. Otherwise, the dough will be
soft and difficult to form into balls, and the cookies will flatten out
significantly while baking.
I actually recommend chilling the dough before rolling. And then after you have placed your dough balls on the cookie sheet, pop the entire cookie sheet with the dough in the refrigerator for an extra 10-15 minutes before baking.
I actually recommend chilling the dough before rolling. And then after you have placed your dough balls on the cookie sheet, pop the entire cookie sheet with the dough in the refrigerator for an extra 10-15 minutes before baking.
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