Chewy Ginger Molasses Cookies
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Chewy Ginger Molasses Cookies is a dessert recipe on Avoteb. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 1/2 cups (340g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated white sugar
- 1 cup (213g) packed brown sugar
- 1/2 cup (170g) unsulphured molasses
- 2 large eggs
- 4 1/2 cups (639 grams*) all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon fine sea salt
Method
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Keep nearby.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Stir in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Move the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
Warm oven to 350°F. Line a sheet pan with parchment paper; keep nearby.
Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Set dough balls on the prepared baking sheet.
Roast for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then move the cookies to wire racks to cool completely.
Plate warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
