Ginger Molasses Cookies | Makes 4 dozen cookies
Ginger Molasses Cookies have been standard New England fare for decades. I’ve added more ginger and other spices, a small bit of molasses to make them more pliable and dust with raw sugar while still hot. This recipe is to my mind seasonal recipe, even though nothing comes locally or from the garden. But I associate ginger molasses cookies with this time of year, because nothing beats a plate of cookies and a pot of hot tea (under a tea cozy). Especially helpful when trying to stir up my creativity when working on garden designs. This recipe makes a big batch, ideal for storing in the freezer to defrost when you need a little extra inspiration.
Print
Recipe for Ginger Molasses Cookies
Ingredients
2 1/4 cups all purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
1 cup light brown sugar, packed
1 cup (2 sticks) sweet unsalted butter, at room temperature
1 large egg, at room temperature
1/3 cup molasses
1/2 cup Turbinado (or coarse) sugar
Instructions
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a small mixing bowl, add the flour, cinnamon, ginger, cloves, baking soda, and salt and stir to blend.
In the large bowl of an electric mixer, cream together brown sugar and butter until light and fluffy. Add the egg and beat until blended. Scrape down the sides of the bowl and add the molasses. With the mixer on low, add the dry ingredients and mix until just blended. The batter will be thick and sticky.
In a small bowl or plate, pour out the 1/2 cup of granulated sugar. Using a tablespoon, scoop out a spoonful of dough. Roll between your fingers into a 1-inch ball, and coat with granulated sugar. Place on the cookie sheet, and repeat, keeping each cookie dough ball about 2 inches apart. For a flatter cookie, press the tops of the dough with a fork to flatten them slightly. Or keep them rounded, and they will develop the familiar crack in the top as they bake.
Bake the cookies 12 to 14 minutes, or until they are golden brown. Remove from the oven and transfer onto a wire rack to cool.
