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Soft Ginger Molasses Cookies
Soft Ginger Molasses Cookies have chewy centers, crackly sugar tops and warm ginger, cinnamon and cloves. No chilling, and a batch makes 3 dozen.
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- 1 tablespoon water
- ¼ cup molasses
- 2 to 3 tablespoons granulated sugar for rolling
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Add the egg, water, and molasses, and mix just until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Scrape down the sides of the bowl as needed.
- Shape the dough into rounded tablespoon-sized balls. Roll each ball in granulated sugar and place them 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are set and the tops begin to crack.
- Let the cookies cool on the baking sheet for 5 to 7 minutes before transferring to a wire rack to cool completely.
Notes
Molasses: Use regular unsulphured molasses, light or dark. Blackstrap molasses tastes bitter.
Know when to pull them: Take them out when the tops crack and the centers still look soft.
Let them rest: Leave them on the pan for 5 to 7 minutes so they firm up before moving them.
Storage: Keep the cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
Nutrition
Serving: 1 | Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 51mg | Fiber: 0.3g | Sugar: 8g
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