Molasses Ginger Cookies
Yields 30
Molasses Ginger Cookies. Learn how to make our Molasses Ginger Cookies Recipe today.
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 2 cups all-purpose flour
  2. 1-½ teaspoons baking soda
  3. ½ teaspoon baking powder
  4. 1 tablespoon ground ginger
  5. 1 teaspoon ground cinnamon
  6. ½ teaspoon ground cloves
  7. ¼ teaspoon ground nutmeg
  8. ½ teaspoon salt
  9. ¾ cup unsalted butter, softened
  10. 1 cup light-brown sugar, firmly packed
  11. ¼ cup granulated white sugar
  12. 1/3 cup molasses
  13. 1 large egg, room temperature
  14. additional granulated sugar (for rolling)
Instructions
  1. Combine together flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg and salt. Sift together once and set aside.
  2. Beat butter over medium speed until smooth and creamy. Combine together light brown sugar and ¼ cup granulated white sugar. Gradually beat into the creamed butter until mixture is very light and fluffy, about 5 to 7 minutes. Beat in molasses and egg.
  3. Gradually mix in sifted dry ingredients in three to four batches. Mix until just combined, do not over mix. Sprinkle flour on work surface and turn out dough. Gather soft dough to form a ball. Pat down to about 2 to 3 inches thick and wrap in plastic. Chill overnight.
  4. Once dough is ready, sprinkle more flour on work surface. Unwrap dough and knead a few times. Break off small pieces of dough and form into balls, about 1 to 1-½ in diameter. Roll dough balls in additional granulated white sugar.
  5. Line two to three cookie sheets with baking or parchment paper. Arrange sugar-coated dough balls onto prepared cookie sheets, about 2 inches apart. Chill dough balls for 20 to 30 minutes.
  6. While coated dough balls are in the refrigerator, preheat oven to 375°F on the last 10 minutes of chilling time.
  7. Take cookie sheets out of the refrigerator and bake cookies for 6 to 8 minutes. Rotate cookie sheets halfway and continue baking for another 6 to 8 minutes or until edges are firm and centers are still quite soft. Allow cookies to cool in pans for 5 minutes, then transfer onto wire racks to cool to room temperature.
  8. Makes about 30 to 35 cookies.
Notes
  1. If desired, add toasted (and pounded) sesame seeds to the granulated sugar for rolling. This would give cookies a nutty twist to the ginger flavor.
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