Ginger Molasses Cookies
Ingredients
- 2¼ cups All-purpose flour
- 1½ tsp Baking soda
- 2 tsp Ground ginger
- 1½ tsp Ground cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Nutmeg
- ¼ tsp Salt
- ¾ cup Unsalted butter room temperature (softened)
- ½ cup Brown sugar packed
- ¼ cup Coconut sugar
- ¼ cup Unsulphured or Dark Molasses
- 1 Egg room temperature
- 2 tsp Vanilla extract
- ½ cup Granulated or coarse sugar for rolling dough
Instructions
- Whisk dry ingredients - flour, baking soda, ginger, cloves, nutmeg and salt together in a bowl until combined. Set aside.
- In a stand-up mixer or large bowl with a hand-held mixer, beat the butter and both sugars on medium to high speed until creamy and combined, utilizing paddle attachment. Should be about 2 minutes. Then add molasses and beat until combined. Add the egg and vanilla extract and continue to beat until combined.
- Switch to low speed, slowly mixing the dry ingredients into the wet ingredients until combined. It's okay to take this at a slow pace, you want to make sure the dough is all combined. It'll be a slightly sticky texture.
- Cover dough tightly with plastic wrap and chill in the fridge for an hour.
- Preheat oven to 350°F. Line a large baking sheet with a silicone baking mat.
- Remove cookie dough from fridge. If dough chilled in fridge for longer than an hour, let sit for 25-30 minutes. Dough that's cold will cause cookies to not spread in oven.
- Spoon 1 tablespoon or so of dough into your hand and roll into a ball. Drop each ball into the granulated or coarse sugar until covered.
- Place each ball of dough on cookie sheet about 3-3½ inches apart. Bake for 10-10½ minutes.
- Remove from oven and let cookies cool on baking sheet for 2-3 minutes. Then transfer to a wire rack for cooling.
Notes
Should cookies not appear to crack or crinkle on tops, remove cookie sheet from oven and gently tap it against the counter 3-4 times. The movement will help the warm cookies spread and crack on top. Place back in oven for a minute before removing to cool.