Ginger Molasses Cookies

“Delicious Molasses cookies with a great spice to them. Crisp on the outside, soft on the inside. They freeze, travel, & store well. They also work great as a sandwich cookie, if you put a yummy cream cheese frosing between two.”
READY IN:
25mins
SERVES:
24-36
YIELD:
24-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
  2. Add egg, vanilla, & molasses and beat.
  3. In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
  4. Combine wet ingredient mix with dry ingredient mix until well combined.
  5. Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.

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