Before you make this recipe for Molasses Ginger Cookies, you should know that you will need to chill the dough for at least 1 hour! I would hate for you to decide to make this for an office party the night before and not start it until late in the evening and then have to stay up until midnight to finish these (not that I have ever done something like that before). My daughter loves these cookies with a nice cup of tea and I love them because they are the perfect alternative to the typical cookie. These Molasses Ginger Cookies aren’t just for the holiday season, they are great for any time of the year.
Ingredients:
- 2 cups of All-Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ cup butter (room temperature)
Note: when I use salted butter I leave out the additional salt
- ½ teaspoon salt (see Note)
- 1 cup of granulated sugar
- ¼ cup of dark molasses
- 1 large egg (room temperature)
- 1 teaspoon vanilla
- ⅔ cup of granulated sugar (for rolling the dough balls)
Instructions:
- Set out ¾ cups of butter and 1 large egg to reach room temperature.
- Whisk together the 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and the ½ teaspoon of salt (see note), and set aside.
- Take the ¾ cup of room temperature (soft) butter and cream it with a mixer until light and fluffy.
- Add 1 cup of granulated sugar to the butter and mix into well incorporated.
- Next, mix in (using an electric mixer) the ¼ cup of dark molasses, 1 large egg, and 1 teaspoon of vanilla.
- Slowly mix in the dry ingredients (I mix in ½ cup at a time).
- Place the dough in the refrigerator and chill for at least 1 hour or for up to 12 hours.
- Remove from refrigerator and allow to sit for 30 minutes.
- Preheat the oven to 350 degrees and lightly spray a cookie sheet with a non-stick baking spray.
- Roll the cookie dough into 1-inch diameter balls, and then roll the ball (to coat) in the ⅔ cups of granulated sugar.
- Place on the prepared cookie sheet approximately 2 inches apart.
- Bake in the oven for 15 minutes or until the tops are cracked.
- Sprinkle warm cookies with a little sugar (optional).
If you like these cookies you should try my strawberry thumbprint cookies!
Enjoy!
Maurie Kay
