Ginger Molasses Cookies
Holiday baking was fun for me. I generally look for recipes that are quick and have fairly simple ingredients. I had been searching for cookie recipes for a few days during the holiday season (lots to go through) and I was really happy to try this. I did not adapt the ingredients for this recipe in any way. It was perfect just the way it was. Find the original recipe here.
My kids loved it, and honestly, I had a hard time restraining myself while they were cooling. I messed up my first batch because I tried to bake 8 cookies on a tray. And when I say messed up, I just mean they baked stuck together and I had to cut them so they looked like weird squares. Tasted great all the same . These cookies start out small but they do spread quite a bit. 6 Cookies go on a 15.5inch X 10.5inch rimmed baking tray.
I made this recipe 3 times over the holidays! Yep, they were that good! I was able to give them as gifts and as a treat at a New Year gathering. I did my cookie baking at night so I did not get to take too many photographs but here are some that I shared on Facebook while I was making them.
Here they are, “chilling out” in the fridge before baking.
And here is the first batch cooling. Thank goodness for stackable cooling racks! I only have 3 racks but once the cookies cooled, I transferred them to a cookie pan to make way for the set coming out of the oven. I definitely need more baking trays. This will reduce the overall cooking time drastically.
|Ginger Molasses Cookies|
- 1/2 cup butter at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1/4 cup molasses
- 2 cups all-purpose, unbleached flour
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 cup sugar for rolling
- In a medium bowl, mix butter and sugars until combined
- Add molasses and mix until incorporated
- In a small bowl, whisk eggs gently to break up the yolks
- Add eggs to the molasses mixture and mix until combined
- In a medium bowl, add dry ingredients – flour, baking soda, salt, ginger and cinnamon. Whisk to combine.
- Gradually add dry ingredients into molasses mixture and mix together with a spoon (or a mixer, if you like)
- Cover bowl with plastic wrap and chill in the refrigerator for about an hour
- When chilled, use a mini-scoop to grab small portions and then roll into smooth balls.
- Roll each ball in the granulated sugar and assemble onto a baking tray. Allow to chill for at least 20 minutes in the refrigerator
- Once chilled, place 6 balls onto a parchment lined cookie sheet (I used a 15.5inch X 10.5inch rimmed sheet) leaving about 2-3 inches between each ball
- The balls waiting to be baked should remain in the refrigerator until ready to go in the oven
- Bake for 12 minutes in a 350 degree oven
- Bake in batches until the balls are finished. This recipe yields 54-56 cookies
Recipe from www.addapinch.com
I really enjoyed these cookies. They were delightfully crispy and had a satisfying crunch. I might make some more this week – just because!