Molasses Ginger Cookies
Molasses ginger cookies are soft and chewy with the perfect amount of ginger flavor
I love cookies that are bigger than my hand! They make it that more enjoyable to eat because it’s like a never-ending cookie. But all good things must come to an end so of course these hand-sized cookies only prolong the heavenly cookie effect for a tad longer than regular sized cookies :)
If you haven’t looked at your calendar, you may not have noticed that today is 12/12/12. I’m obsessed with dates that have some kind of pattern to them. Like 10/11/12 or 11/12/13. I wish I could get married on a “cool” date. My wedding photographer got married on 10/10/10, how fun! Ok, that’s my random tangent of the day.
So I think I’ve made these cookies over three times already since Lauren posted the recipe. I love how soft and chewy they are and I LOVE the ginger flavor. They’re definitely like a ginger snap cookie but without the snap. I’d call them ginger chews if I could, but then that sounds like a candy.
A great holiday cookie that is chewy in the center but crispy on the edges!
- 2 1/4 cup all purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup dark brown sugar
- 1 egg
- 1/4 cup molasses
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until creamy and fluffy. Add in the the egg and molasses. Beat until incorporated.
Slowly add in the dry ingredients until just combined. Drop onto prepared baking sheets with a cookie scoop. To make extra large sizes, I did two scoops of cookie dough, rolled in a ball, and gently pressed the tops down.
Bake for 12-14 minutes. I took mine out a minute before they were done as I like mine softer and chewier.
Let sit for 5 minutes before removing baking sheets. Let cool completely on a wire rack.
Store in an airtight container.
Source: adapted from Climbing Grier Mountain
Posted on December 12, 2012