Soft & Chewy Ginger Molasses Cookies
So, I love cookies. Yes, you knew that. Christmas was made for cookies. Certainly you knew that too. Since it’s Friday and since since it’s the eve of a four-day weekend, let’s go ahead and celebrate with one more cookie. And since it’s not really Christmas without a soft and chewy ginger cookie, I couldn’t help but share this one.
This cookie is one that I made with friends during our baking party a couple weeks ago. Not only is it so simple to make, we barely had any left at the end of the party. My little hand kept sneaking back to the cookie sheet for one more.
These ginger molasses cookies are so soft and chewy; the inside nearly melts in your mouth. And the dough is rolled in turbinado sugar which gives them a perfectly amazing crunch. These are the perfect Christmas cookie. So grab some eggnog and whip up a batch of these to leave for Santa on Monday night.
Merry Christmas to all! xoxo
Soft & Chewy Ginger Molasses Cookies Recipe
Yield: 2 dozen cookies
Prep Time: 8 minutes
Cook Time: 9 minutes per batch
A holiday spice-inspired recipe for soft & chewy ginger molasses cookies.
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1/2 teaspoon vanilla extract
1/4 cup molasses
1/4 cup coarse sugar, for rolling
Preheat oven to 350 degrees. Line two large cookie sheets with a Silpat liner or with parchment paper. In a large bowl, mix the flour, ginger, baking soda, cinnamon, ginger and salt with a whisk until combined. Set aside.
Cream the butter and sugars together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add the egg, vanilla extract and molasses and mix for several minutes more until the mixture is fluffy, light brown and all streaks of fat have disappeared. Add the dry ingredients and mix just until incorporated.
Scoop the dough (I use a small cookie scoop) into about 1-inch balls and roll in the coarse sugar. Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on the prepared baking sheets.
Bake for about 9 minutes or just until the outer edges are set; the middle will be a little underdone. DO not over-bake the cookies. Cool for a few minutes on the cookie sheet and then cool completely on a wire rack.
Adapted from Lauren's Latest