Soft, chewy cookies with the perfect hint of molasses and ginger.
Servings 3dozen
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Chilling Time 30 minutesmins
Total Time 57 minutesmins
Equipment
1 oz. portion scoop
Ingredients
1cupUnsalted butter, softened
1 1/2cupsGranulated sugar
1/2cupBrown sugar, packed
2Eggs, room temperature
3/4cupMolasses
3 3/4cupAll-purpose flour
1tspSalt
1tbspBaking soda
1tbspCinnamon
1tspGround Cloves
1/2tspGround nutmeg
1tspGround ginger
Instructions
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until fluffy, 2-3 minutes. Scrape down the sides and add in the eggs, one at a time. With the mixer on low, add in the molasses and beat until combined.
In a small mixing bowl combine the flour, salt, baking soda, ginger, nutmeg, clove, and cinnamon, mix to combine. Slowly add the dry ingredients into the wet, mix until incorporated, scraping down the sides as needed.
Cover and allow to chill for at least 30 minutes.
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a baking mat, set aside.
Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 1 1/2 tablespoons. Roll into small balls until round and smooth.
Place the cookies about 2 inches apart on the prepared baking sheet, bake for 8-10 minutes until the cookie is firm but still soft in the middle. Allow to cool slightly on the baking sheet before transferring to a cooling rack. Repeat with remaining cookies, enjoy while warm or keep cookies in an airtight container for 4-6 days.
Notes
**If desired you can roll the cookie dough in white or brown sugar prior to baking.
Author: The Hearty Life
Cost: $
Course: Dessert
Keyword: Cookies, Dessert, Ginger, Holiday Baking, Molasses Cookies