The other day I had a sugar craving and all of the ingredients for ginger molasses cookies. I decided to whip up a batch, but before I could say mixer the hubby was poking his nose in the kitchen to see what I was making. Of course, he thought ginger molasses cookies sounded gross. Ha! Could he have been more wrong?!The answer is yes because ginger molasses cookies are insanely delicious and an all time favorite for many. After I told him to suck it and made the cookies anyway, he loved them. So much, in fact, that the entire batch was gone in less than an hour.Ginger Molasses Cookies
- 1 1/2 cups butter, softened
- 1 cup raw cane sugar, plus more for rolling
- 2 eggs
- 1/2 cup molasses
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ginger
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon salt
Mix and sift together the flour, baking soda, salt and spices and set aside.
In the bowl on a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until smooth, 1-2 minutes. Add in the eggs and molasses and continue to mix until incorporated.
Turn the mixer down to low speed and add in all of the dry ingredients. Mix until just combined.
Preheat your oven to 375º and line a few sheet pans with parchment. Pour some sugar into a bowl and set aside.
Using a small ice cream scoop or spoon, roll the dough into 1-inch balls and then roll the cookie dough balls in the bowl of sugar. Place the cookie dough on the lined sheet pans and freeze for 15 minutes (or refrigerate for 30).
Bake the cookies for 8-10 minutes or until the tops of the cookies have cracked and no longer look shiny.
Cool and enjoy this perfect fall cookie with a crackling fire and a flannel blanket!
*makes 2-3 dozen cookies depending on size