Molasses cookies are some of my favorite, they have such an old school warm flavor. The crystallized sugar gives a wonderful crunchy contrast to the softness of the cookie. This recipe is from the website Crunchy Creamy Sweet and is my favorite of the many I have tried. It is really consistent so long as you let the butter come up to room temperature.
Ginger Molasses Cookies
April 6, 2017
Ingredients
- 3/4 Cup (12 Tbsp) Butter, Softened to Room Temp
- 1 Cup Granulated Sugar
- 1/4 Cup Molasses
- 1 Large Egg
- 2 Cups All-Purpose Flour
- 1 tsp Baking Soda
- 3/4 tsp Cinnamon
- 1/2 Tsp Ground Cloves
- 1/8 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/2 tsp Salt
- 1/4 Cup Granulated Sugar, For Rolling
Instructions
- Preheat oven to 375 Degrees
- Line a baking sheet with a silpat baking mat or parchment paper, set aside
- In a large mixing bowl, beat butter for 30 seconds with electric mixer. Add sugar and beat for 3 minutes, until light and fluffy
- Add egg and molasses and beat on medium low speed just until combined
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt
- Gradually add to the sugar molasses mixture and beat on low until combined
- Place 1/4 cup of sugar in a shallow bowl. Scoop cookie dough with a medium size (1 1/2 Tbsp) cookie scoop and place directly on the sugar
- Roll a few times and then form into a ball in your hands
- Place on a cookie sheet, leaving about 2" of space between cookies to allow them to spread
- Bake for 9-11 minutes, my oven tends to take longer so watch your first batch for when the edges go a little more golden and they spread evenly.
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