Ginger Molasses Cookies Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Ingredients
3/4 cup butter , softened (I use unsalted)
1 cup light brown sugar , packed
1 large egg
1/4 cup molasses
2.25 cups (330 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon fine sea salt
1/4 cup granulated sugar (for rolling the cookies)
Optional: white chocolate melting wafers (for dipping), sprinkles
|
|
Directions: |
Directions:
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Combine the butter and sugar in a large bowl. Cream for one minute, or until fluffy. Add in the egg and beat until smooth. Next add in the molasses and mix until combined.
Place the flour, baking soda, cinnamon, ginger, cloves and salt into a sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix with a spoon, just until combined. Be careful not to over mix. Refrigerate dough 10-15 minutes.
Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart.
Bake 8-10 minutes and let cool on the pan 5 minutes before moving to a cooling rack.
Dip half the cookies in melted white chocolate half way if desired and place on wax paper or parchment paper if desired. Allow to harden.
|
|
Number Of
Servings: |
Number Of
Servings:24 |
Personal
Notes: |
Personal
Notes: Freezing
These freeze wonderfully! You can either freeze the cookie dough balls or the baked cookies. Just follow these simple instructions:
Freezing the dough: Prepare dough as directed, then scoop into balls (and roll in sugar if preferred). Place on a baking sheet and freeze for about 30 minutes, or until they have hardened. Then transfer to a freezer bag or container and freeze for up to 3 months. When ready to enjoy, let thaw on baking sheet while warming up the oven. Then bake as directed.
Freezing baked cookies: I would recommend leaving off the chocolate (or dipping in chocolate the day you plate). Let them cool completely, then place in a freezer bag or container and freeze for up to 3 months. Thaw on the counter for a few hours until no longer frozen.
|
|
This recipe for Ginger Molasses Cookies is from