Ginger Molasses Cookies
Growing up in New England, the fall season is one of the best culinary times of year. The changing leaves also mean fresh pressed apple cider, earthy fall squashes, tart cranberries mingled with sweet compliments and all kinds of treats seasoned with the savory and spicy flavors of fall. Once the air starts getting crisper, my go to sweet tooth solutions change and these delicious Ginger Molasses cookies are at the top of my list. These cookies have a little bit of waiting time during the baking process to chill the dough (which is vital to the right bake) but they are absolutely worth it. I hope you enjoy them as much as I do!
INGREDIENTS
4 ½ cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 ½ cups salted butter (3 sticks), softened to room temperature for at least an hour from fridge (do not melt butter*)
1 cup granulated sugar
1 cup packed brown sugar
½ cup unsulphered molasses
2 large eggs
INSTRUCTIONS
In a large bowl, mix together flour, baking soda, cinnamon, cloves, ginger and salt. Set aside.
Using either a stand mixer or a large mixing bowl and a hand mixer, cream together the softened butter, granulated sugar and brown sugar on medium speed until creamy and fluffy (about 2 minutes), scraping down the sides occasionally as needed.
Mix in the eggs (one at a time) and molasses, continue to beat on medium speed until each is combined.
Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Place the dough in an airtight container or sealed ziplock bag and refrigerate for at least 2 hours, or until the dough is completely chilled.
Preheat oven to 350°F. Line a sheet pan with parchment paper
Using a cookie scoop to portion, hand roll the dough into small balls. In a small bowl filled with sugar, roll each ball in the sugar until completely coated. Place dough balls on the parchment lined baking sheet.
Bake for about 7-9 minutes, watch for the cookies to begin slightly cracking on edges. (They will crack more while cooling.) Remove from the oven and cool for 4-5 minutes on baking sheet. Transfer the cookies to wire racks to cool completely.
Enjoy!
