CHEWY GINGER MOLASSES COOKIES RECIPE

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Barbra

Okay so I just made these cookies and oh my goodness they're probably some of the best cookies I've ever tasted....absolutely delicious and they cracked perfectly,  my grandkids were going crazy over them!!! Perfected them on the first try and I split the recipe in half. Now I wish I would have made the whole recipe because we are eating them all up!!!

Amy Campbell

Mine always spread so much they come out super flat. I like that yours are a little thicker. Looks delicious

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Recipe adapted from: CHEWY GINGER MOLASSES COOKIES

INGREDIENTS

2-1/4 c. all-purpose unbleached flour

2 tsp. baking soda

2 tsp. ground ginger

1-1/2 tsp. ground cinnamon

1/2 tsp. cloves

1/4 tsp. allspice

1/2 tsp. salt

3/4 c. unsalted butter, softened to room temperature

1 c. light brown sugar

1 large egg

1/4 c. mild molasses

sugar, for rolling dough balls in

INSTRUCTIONS

First, Preheat oven to 375° F.

Second, In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside.

Third, In the bowl of a stand mixer, beat butter and sugar until incorporated. Then beat on medium-high for 3 minutes, scraping down the bowl halfway through, until mixture is somewhat light and fluffy.

Fourth, Add egg and molasses, and beat on medium-low until incorporated.

Fifth, Add dry ingredients and beat on medium speed until incorporated.

Sixth, With your hands, roll dough into balls that are 1-1/4" to 1-1/2" in size. I like to use a medium scoop to evenly portion the dough. Then roll dough balls in a small bowl of sugar. Place sugared dough balls on baking sheet about 2" apart. Bake for 8 minutes. Cracks should start forming on the tops of the cookies during the final minute or so of baking, and will continue to form as the cookies cool outside the oven. For the softest, chewiest cookies, take care to not over bake. Remove pan from oven and let cookies sit on baking sheet for 5 minutes before removing to a cooling rack.