Best Ever Ginger Molasses Cookies
At first I thought these would get hard, but they stayed somewhat soft. I kept a piece of bread with them, which may have helped. They are delicious warmed up! I really ended up liking them.
Ingredients:
- 1 1/4 cup unsalted butter at room temperature
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups all purpose flour
- 1/2 tsp salt
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp grated fresh ginger or powdered ginger
- 1/2 tsp ground cloves
- 1/3 cup white sugar for rolling
Instructions:
1. Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
2. Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
3. Beat in the eggs on medium high speed one at a time, scraping the bowl after each addition.
4. Beat in the molasses.
5. In separate bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt. Whisk these ingredients together so they're combined and dump the mixture into the bowl of the stand mixer with the butter.
6. Combine the butter mixture and the dry ingredients on low speed until no streaks of flour remain.
7. Cover the dough with plastic wrap and chill in the fridge for one hour.
8. Preheat oven to 350F.
9. Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball in the white sugar and place it on a baking sheet prepared with parchment paper.
10. Bake each sheet of cookies for 10-11 minutes.
11. When you remove the baking sheet from the oven, let the cookies cool until they've cooled almost completely. This will help them achieve that soft and chewy texture.
Ingredients:
- 1 1/4 cup unsalted butter at room temperature
- 2 eggs
- 1/2 cup molasses
- 4 cups all purpose flour
- 1/2 tsp salt
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp grated fresh ginger or powdered ginger
- 1/2 tsp ground cloves
- 1/3 cup white sugar for rolling
Instructions:
1. Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
2. Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
3. Beat in the eggs on medium high speed one at a time, scraping the bowl after each addition.
4. Beat in the molasses.
5. In separate bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt. Whisk these ingredients together so they're combined and dump the mixture into the bowl of the stand mixer with the butter.
6. Combine the butter mixture and the dry ingredients on low speed until no streaks of flour remain.
7. Cover the dough with plastic wrap and chill in the fridge for one hour.
8. Preheat oven to 350F.
9. Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball in the white sugar and place it on a baking sheet prepared with parchment paper.
10. Bake each sheet of cookies for 10-11 minutes.
11. When you remove the baking sheet from the oven, let the cookies cool until they've cooled almost completely. This will help them achieve that soft and chewy texture.
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