Ginger Molasses Cookies
- Ready In:
- 1hr 51mins
- Ingredients:
- 13
- Yields:
-
24-36 cookies
- Serves:
- 12-18
ingredients
- 1⁄4 cup granulated sugar
- 2 tablespoons candied ginger, coarsely chopped
- 3⁄4 cup unsalted butter, melted and cooled
- 3⁄4 cup dark brown sugar
- 1 large egg
- 3⁄4 cup unsulphured molasses, mild flavor
- 2 2⁄3 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
directions
- Preheat the oven to 375 degrees. Line 2-3 cookie sheets with parchment paper or silicone mats.Combine the sugar and candied ginger in a food processor and grind until fine.
- Pour into a small bowl and set aside.
- In a medium mixing bowl, wisk together the melted butter and brown sugar. Add the egg and molasses and mix well.
- Combine the flour, baking soda, salt, and spices and sift into the butter mixture, stirring with a wooden spoon or rubber spatula to blend.
- Cover with plastic wrap and chill for at least an hour.
- Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, and gently flatten to form 2-1/2 to 3 inch discs.
- Roll each disc in the ginger sugar, and place on the lined cookie sheet, leaving about 3 inches between each cookie.
- Bake 12-15 minutes, until just golden brown around the edges, but still slightly soft. Do not overbake.
- Remove from the oven and immediately slide the paper or mat onto a metal rack to cool.
- I use a small cookie scoop for these to make smaller (and more!) cookies. Start out baking them for 8 minutes and then adjust the time accordingly.
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RECIPE SUBMITTED BY
I am originally from the Pacific Northwest but was transplanted to the east coast when my hubby went back to school to get his Ph.D. My husband and I are parents to two boys that we fondly refer to as "Search & Destroy" and our golden retriever, Sydney. I'm a stay-at-home mom and have just started homeschooling our children.
I L-O-V-E to cook and bake. Honestly, I think I pretty much always have--it is something I inherited from my mom. :) She is the one who taught me to not be afraid to make a recipe, and when I'm not sure what a term means, to look it up (or ask someone who knows to talk me through it). My friends Lisa, Sharon and Shannon have also taught me a lot too (you'll see a few recipes that I've posted that I have received from these lovely ladies). And, I'd say that my experience as a prep cook for a brew pub in college taught me quite a bit too. :)
I also like to make jam, to bake my own fresh loaves of whole wheat bread from flour that I have ground myself, and to preserve fruits and vegetables like my Grams taught me. Gardening is a new-found hobby of mine, and preparing foods with fresh fruits that I have harvested is so rewarding!
I love my Oregon Ducks and am a proud alumnae of the University of Oregon.
When we have a ladies' event at my church, I'm generally involved in the food aspect, in one way or another. The recipes I'm best-known for are my dessert recipes.
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