Ginger Molasses Cookies
Cookies, who doesn’t love them? The journey of these cookies started with a recent trip to visit my family. We had breakfast with my father and unfortunately his wife was unable to join us due to preexisting commitments. But what she did instead, was send us some Italian Ginger Molasses Cookies. At first, we didn’t think much about them. I mean we love cookies and all, but Kim has a thing against ginger. I am not completely sure why, but Kim is just not a ginger fan. Perhaps it attacked her in one of her dreams or something. Regardless, we tried them and they were delicious! They had a really nice mix of Molasses, Sugar, and Ginger flavors to make a truly delectable bite. Well, we got home from our trip and I decided that I had to try and replicate the cookies. So I did! Unfortunately, we don’t typically have Molasses in our pantry, so we had to do a quick grocery store run. All, in all, it was worth the effort!
This inaugural batch came out amazing. I may have gotten a little excited with my proportions (I mean if the cookie is bigger, then I don’t feel like I am eating as many why I have just one or two of them). So I had to cook them a little longer, but it came out amazing. My quick observation is that they were super soft and amazing fresh out of the oven, but the flavors melded better after a few hours and were even more amazing. I personally would recommend a pinch of patience and to wait about 45 minutes to an hour for these delicious Ginger treats.
Ginger Molasses Cookies
Equipment
- Mixer optional
Ingredients
- 3/4 cup unsalted butter at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup dark brown sugar
- 1/2 cup unsulphered molasses
- 1 large egg
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsps ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp sea salt
Instructions
Preparation
- Using your stand mixer, whisk together the softened butter, adding in the white and brown sugars slowly. Whisky together until the mixture has a light and fluffy texture and has a pale color. About 2 minutes. Scrape down the sides with a spatula as needed.
- Switch to the beater attachment and mix in the egg and molasses and beat on medium to low speed until well combined.
- Gently add in the dry ingredients and mix with the beater until thoroughly combined.
Rest
- Rest the dough in the fridge, covered for at least 2 hours. This is critical to ensuring that the cookies keep shape and do not melt in the oven.
Shape and Bake
- Once the dough is chilled and you are ready to bake them, preheat oven to 350 degrees Fahrenheit.Line a cookie sheet with parchment paper. Fill a small bowl with some sugar to coat the cookie dough balls in.
- Roll the dough into 1 inch balls. Roll each ball in the sugar until it is evenly coated and place the cookie balls on the lined cookie sheet, about 2 inches apart.
- Bake the cookies for about 8-10 minutes, or until they have started to crack and have a golden brown color. Remove from the oven and allow to cool. After 5 minutes, transfer to a wire rack to allow to cool completely.
Adapted from Gimmie Some Oven
