Molasses ginger cookies
Bet you can't eat just one
Years ago, when my kids were little, I was determined to come up with a chewy-on-the-inside, crispy-on-the-outside, molasses ginger cookie. After quite a bit of experimentation, I developed what I think is the perfect molasses ginger cookie. Theses cookies are spicy, buttery, chewy and crisp all at the same time. I rarely bake cookies any more, but my daughter Margo used to make these cookies all the time. I personally have no self-control when these cookies are in the house. I think you will find them hugely addicting.
Vary the sugar color to match the season
The last step before baking these cookies is to dip the dough balls in decorative crystallized sugar. You can use plain white or pick holiday colors. Wilton makes many colors of crystalized sugar that works well for these cookies and William Sonoma makes Shimmer Sugar that is particularly beautifully.
- Make the dough for these cookies a day ahead of when you plan to bake them. The dough is quite wet and needs to be chilled before you can roll it into balls. The good news is the balls can be stored in the fridge for a few days or longer in the freezer. Just remove the dough balls from the fridge, dip them in sugar and pop them in the oven.
- The colder the dough the thicker the cookies will turn out. I like to let the cold dough warm up a bit to achieve a thinner cookie.
- Use two cookies to make ice cream sandwiches for a special dessert.
Molasses ginger cookies
Yield 4 dozen cookies
Theses cookies are spicy, buttery, chewy and crisp all at the same time. I think you will find them uncontrollably addicting.
- 3 sticks unsalted butter, melted
- 2 cups sugar
- 1/2 cup molasses
- 2 whole eggs, lightly beaten
- 3 1/2 cups flour
- 4 t cinnamon
- 2 t ground cloves
- 2 t ground ginger
- 1 t salt
- 1 t baking soda
- 1/2 cup multi-colored sugar crystals
- Heat oven to 350 degrees. Mix melted butter, sugar and molasses together in a large bowl. Add egg and mix to combine.
- Sift flour and spices together in a separate bowl. Add the dry ingredients to the wet ingredients and mix just until blended. Chill dough 1 hour or more.
- Roll into 1 1/2" balls. Dip half of the dough balls into the crystalized sugar, and place the dough balls sugar-side-up on a baking sheet, allowing plenty of room for the cookies to spread. Bake 10-12 minutes, removing cookies when they are still soft. Cool on cookie sheets. If not serving immediately, store cooled cookies in an airtight container.