These Ginger Molasses Cookies are packed with rich flavours of molasses, ginger and cinnamon.
These Ginger Molasses Cookies are packed with rich flavours of molasses, ginger and cinnamon. Super soft, chewy and perfectly spiced.
My family could eat them every day and never get sick of it. They stay seriously soft for days. You can also make molasses ice cream sandwiches by layering two cookies sandwiching a generous layer of vanilla ice cream and freeze for one hour before serving.
1 1/4 cup unsalted butter (room temperature)
1 cup white sugar
1 cup brown sugar
1/2 cup molasses
5 cups all purpose flour
1/2 tsp salt
4 tsp baking soda
2 tsp ground cinnamon
1 tsp grated fresh ginger
1/2 tsp ground cloves
1/3 cup white sugar (for rolling)
Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is creamy.
Add the sugar and beat for 2 minutes.
Beat in the eggs one at a time, scraping down the bowl.
Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain.
Cover the dough with plastic wrap and chill in the fridge for one hour.
After one hour has passed, preheat your oven to 350 degrees.
Remove the dough from the fridge and shape it into about 38-40 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately.
Bake each sheet of cookies for 10-11 minutes.
let the cookies cool on the baking sheet until they've cooled almost completely.