Ingredients for Ginger Molasses Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ground Cinnamon
- Ground Ginger
- Unsalted Butter
- Dark Brown Sugar
- Extra Large Egg
- Unsulphured Molasses
- Granulated sugar, for rolling
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How to Make Ginger Molasses Cookies
- Preheat oven to 375°F (190°C) with the rack in the center.
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, and ½ teaspoon salt. Set aside.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar using a mixer on high speed until light and fluffy (about 1 minute).
- With the mixer on medium speed, beat in 1 large egg and ½ cup molasses. Increase the speed to high and beat for another minute, until the mixture is smooth.
- Scrape down the sides of the bowl with a rubber spatula as needed.
- Reduce mixer speed to low and gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be stiff.
- Place granulated sugar on a small plate.
- Using a ¼-cup ice cream scoop or measuring cup, scoop out portions of dough.
- Roll each portion into a ball, then roll in the granulated sugar to coat.
- Place six sugared balls on each prepared baking sheet, leaving some space between them as they will spread during baking.
- Lightly dampen your fingers with water and gently flatten each cookie slightly.
- Refrigerate one baking sheet while baking the other.
- Bake for 12-14 minutes, or until the edges are set and the centers are still slightly soft. Rotate the baking sheet 180 degrees halfway through baking.
- Remove from oven and let cool completely on the baking sheet before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
87g
Fat
37g
Carbs
13g
