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."
photo by Ezri_B
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
24-36 cookies
- Serves:
- 24-36
ingredients
- 3⁄4 cup unsalted butter, softened
- 1⁄2 cup dark brown sugar, packed
- 1⁄2 cup granulated sugar, plus 1/3 cup for rolling cookies
- 1 large egg
- 2 teaspoons vanilla extract
- 1⁄3 cup un-sulphured molasses
- 1 1⁄4 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3⁄4 teaspoon ground cloves
- 1⁄8 teaspoon ground black pepper
directions
- Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
- Add egg, vanilla, & molasses and beat.
- In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
- Combine wet ingredient mix with dry ingredient mix until well combined.
- 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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Reviews
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OK cookie. No oven temperature specified so I used 350F (pretty standard). Author is correct - watch the baking time closely or they will be more of a "snap" instead of soft on the inside. I think I"ll use white pepper next time instead of the black...but it's a nice traditional spice blend. Bro-in-law really enjoyed them with cold milk. -
Excellent cookies. We added some finely chopped crystallized ginger to enhance the texture and flavor.
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Good cookies. This batch made me 32 cookies and they baked for 10 minutes. I followed another reviewers tip of oven temperature and that worked perfect.<br/>They smell heavenly and when cooled had a good crunch.<br/>Thanks for posting.<br/>Made for PAC-Autumn 2012 -
Very nice cookies! I baked at 350F for about 8 minutes because I was paranoid about overcooking. They could probably have used one minute more, but they are so soft and delicious as they are! I only had 1/3 cup of whole wheat flour on hand, so the rest was all-purpose, and I used margarine instead of butter. I got 42 cookies, ranging from 2 - 2 3/4 inches in diameter. -
So so good!!!! Perfect amount of crunch, perfect amount of soft! LOVE the black pepper addition!
Tweaks
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Very nice cookies! I baked at 350F for about 8 minutes because I was paranoid about overcooking. They could probably have used one minute more, but they are so soft and delicious as they are! I only had 1/3 cup of whole wheat flour on hand, so the rest was all-purpose, and I used margarine instead of butter. I got 42 cookies, ranging from 2 - 2 3/4 inches in diameter.
RECIPE SUBMITTED BY
I love bulk cooking. Having a stock of great meals in my freezer makes me happy. I don't like to measure, so I tend to "wing it"
