Ingredients for Dark Molasses Ginger Ginger Cookies
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How to Make Dark Molasses Ginger Ginger Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine, ¾ cup packed light brown sugar, ½ teaspoon salt, 1 cup dark molasses, 2 tablespoons ground ginger, and 2 large eggs until well combined. Beat for 2 minutes for a light and fluffy mixture.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drop rounded teaspoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Lightly dip the bottom of a glass in water and gently flatten each cookie to about ¼ inch thickness.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will firm up as they cool.
- Remove cookies from baking sheets and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
43g
Fat
4g
Carbs
7g
