Ginger Molasses Cookies
The best, biggest, and chewiest ginger molasses cookies around.
Equipment
- Stand or Hand Mixer
- Baking Sheet
- Medium Mixing Bowl
Ingredients
- ¾ cup Unsalted Butter at room temp
- 1 cup Granulated Sugar
- 1 Egg at room temp
- ¼ cup Molasses
- 2¼ cup All-Purpose Flour
- 2 tsp Ground Ginger
- 1 tsp Baking Soda
- ¾ tsp Ground Cinnamon
- ¼ tsp Ground Cloves
- ¼ tsp Salt
- Extra Sugar to roll dough
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream butter and sugar until light and fluffy
- Beat in egg and molasses to butter mixture.
- In a separate bowl, combine flour, ginger, baking soda, cinnamon, cloves, and salt.
- Gradually add dry mixture to wet. Mix until just combined.
- Roll dough into 2-3 inch balls and roll each one in sugar. This gives them a little extra crunch on the outside without compromising chewiness.
- Bake for about 10-12 minutes, or until puffy and lightly browned.
- Remove and let cool, then dive in! ***
Notes
** I suggest using a large cookie scooper, the 1.5 tablespoon scooper from OXO is great, but if you have their 3 tablespoon scooper try that one. These cookies are best when they are on the large side.
***I have been known to use these to make sandwiches. Just take two cooled cookies and add a filling. My favorites are marshmallow buttercream and cinnamon ice cream.
Adapted from this recipe from Taste of Home