First Ginger Molasses Cookies
First Ginger Molasses Cookies recipe
Yield
72 servingsPrep
90 minCook
15 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups | all-purpose flour |
|
| 2 | teaspoons |
ginger
ground |
|
| 1 | teaspoon | cinnamon |
|
| 2 | teaspoons | baking soda |
|
| ½ | teaspoon | salt |
|
| 12 | tablespoons |
butter
unsalted, at room temp |
|
| 1 | cup | brown sugar |
*
|
| 1 | eggs |
|
|
| ⅓ | cup | molasses |
|
|
sugar
for rolling |
*
|
Trans-fat Free
Directions
Combine flour, spices, soda, and salt.
With an electric mixer at medium-low speed, beat butter and sugar, until light and fluffy.
Beat in egg and molasses.
Reduce speed to low, and gradually add flour mixture until just mixed.
Chill until firm, about 1 hour.
Heat oven to 350℉ (180℃).
Shape dough into approximately 1inch balls, roll in sugar, and place about 2 inches apart on a baking sheet.
Bake until the edges begin to brown, about 15 minutes.
Cool on baking sheet 2 minutes, then move to wire racks.
Cool completely.
Comments
I roll these to about the size of walnuts then roll in sugar. I then bake for 10 minutes, until cracked and set. The result is a cookie that is nice and crisp on the outside, soft and chewy on the inside. Delicious.
Sean made a bunch of Snappy Ginger Snap Cookies last night, they turned out more ball-like with the crackles on top. Yours look very flat, love the lace ribbon that make the cookies look so pretty, perfect for gift, and they sure look delicious too :-)