Soft and Chewy Ginger Molasses Cookies
- yield: 32-36 cookies
- prep time: 15 min
- wait time: 1 hr
- cook time: 9-10 min
- total time: 1 hr 45 min
These chewy delights are perfectly spiced, with a quintessential molasses flavor, and a beautiful crinkle finish.
Ingredients:
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3/4 cup unsalted butter, softened
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1/2 cup brown sugar*
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1/2 cup white granulated sugar
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1/4 cup fancy molasses
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1 large egg
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2 1/4 cup all-purpose flour (300 g)
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1 1/2 tsp baking soda
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1/4 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp ground allspice
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1/4 tsp ground cloves
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1/4 tsp ground nutmeg
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1/4 cup extra granulated white sugar
Directions:
1.In a large mixing bowl, beat on medium speed the sugar and butter until they are light and fluffy; ~3 minutes.2. Add the molasses as well as a large egg. Continue beating for another 2-3 minutes.
3. In a separate bowl, whisk together the flour, baking soda, spices and salt.
4. Add the flour mixture in two batches. Start mixing on low until it begins to combine, increasing the mixing speed until the mixture is one uniform consistency, ~ 30 seconds. Repeat with the second half of the flour mix.
5. Cover the bowl with cling wrap and refrigerate for 1 hour.
6. Preheat the oven to 350 °F.
7. Prepare a small bowl with 1/4 cup of the extra granulated white sugar.
8. Line a large sheet pan with a silicone mat or a piece of parchment paper.
9. Roll 1-1.5" balls of dough in the bowl of sugar until they are completely covered.
10. Place each ball 2 inches apart on the sheet pan; fits a dozen cookies.
11. Bake for 9-10 minutes. Remove from the oven when the cookies have crackled nicely on top and the edges have darkened in colour.
12. Remove from the oven and let the cookies cool for 2 minutes on the baking sheet to set. Then remove them from the pan and let them cool completely on a wire rack or some parchment paper.
Notes:
* Either old-fashioned or demerara style brown sugar are best.This recipe can be doubled.
Best results with my oven are in the middle rack for 9.5 minutes.