There is plenty of love to go around to both hard ginger snaps and soft ginger molasses cookies. Today, we’re looking at the soft and chewy variety and showing you just how easy they are to make. Now the key here is to load these bad boys with spices and not bake them for too long; if you over-bake them they lose their chewy goodness, and nobody wants that! These tasty treats are usually in the limelight during the colder months, but now you can make them all year, whenever you get a hankering for their spicy sweetness– you’re welcome!
Ginger Molasses Cookies
Yields 2 1/2 dozen
- 2 cups all-purpose flour
- 1 stick unsalted butter, room temperature
- 1/3 cup granulated sugar, plus more for rolling
- 1/3 cup light or dark molasses
- 1/4 cup dark brown sugar
- 1 large egg
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon cardamom
- 2 teaspoons ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- Preheat oven to 375º F.
- In a bowl, sift together flour, baking soda, cinnamon, ginger, cloves, cardamom and salt.
- In a mixer, cream together the butter and white sugar for 3-4 minutes, then add in molasses, egg and brown sugar. Scrape the sides of the bowl and beat until just combined.
- Add in 1/3 cup of dry ingredients at a time to the butter/egg/sugar mixture, until completely incorporated.
- Place more white sugar in a separate medium bowl and begin forming cookie balls. Roll each ball in sugar so that it is evenly coated, then place on baking tray. Leave 2 inches between cookies.
- Bake for 8-10 minutes, rotating halfway through, until cookies look cracked and just set around the edges. Centers should still be semi-soft. Transfer to wire rack to cool.
Recipe adapted from King Arthur Flour