Day 4 of The 12 Days of Treats is upon us!
Ginger and molasses baking in the oven immediate invoke the holiday spirit. It makes your home smell like a gingerbread house and these cookies are the perfect way to get that holiday feelin’!
These ginger molasses cookies are amazing on their own and they also taste darn good with a little buttercream on top. They freeze beautifully when well wrapped so make them ahead and pull them out when guests pop over!
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Ingredients
- 2 1/4 cups (281 grams) all-purpose flour
- 2 tsp of baking soda
- 1/2 tsp of salt
- 1 Tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 3/4 teaspoon ground cloves
- 3/4 cup (170g) butter, softened
- 1/2 cup (110g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar, plus 1/3 cup (67g) for rolling cookies
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (112g) molasses
Instructions
- Preheat oven to 375°F.
- Whisk together the flour, baking soda, salt, ginger, cinnamon and cloves in a bowl and set aside.
- Using an electric mixer, beat the butter for 2 minutes.
- Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer on medium speed. Add egg, molasses and vanilla extract. Beat until combined. Scrape down sides of bowl with a rubber spatula, if needed.
- Add flour mixture and beat until just combined.
- Put remaining 1/3 cup of granulated sugar in a small, shallow bowl. Roll 2 Tbsp of dough into balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 2” apart.
- Bake until the edges of the cookies begin to set and centers are puffy and soft, about 11-13 minutes. Cool cookies on their sheets for 2-3 minutes before allowing them to cool on a wire rack.
- Please Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven to maintain a chewy texture. There is a fine baking line from chewy to hard.
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