Thursday, February 12, 2015

Ginger Snap Molasses Cookies

Let's be honest about what time of day I usually make cookies.  Middle of the day?  Morning?  Not unless I have to.

It's night time.  Almost always.  We're done with dinner, I want a little something sweet and cookies are easy and quick enough to make while also not being too crazy on the bad stuff.

Luckily I know this about myself so I usually have a stick or two of butter at room temperature and waiting for me on the counter.  The scones are all gone.  So tonight, we make ginger snap molasses cookies!

I've been making this recipe for a long time.  I used to make them ALL the time, it was my go to recipe.  For some reason I took a little break this year and I haven't made these since Thanksgiving!  Well actually, I know why.  It is because I found a cocoa cookie recipe that tastes like Cocoa Puffs and doesn't require chocolate chips, ha!

I can't remember where I got this recipe, but it is a keeper, trust me.  I hope you try it out as well to know how ridiculously delicious these beauties are!

Cookie dough balls dipped in sugar.
This is a must.  You must smushed the balls.  I don't know how else to say it.

8 minutes later...

These babies Hit. The. Spot.  Yum!

Ginger Snap Molasses Cookies


2 c flour
1 tbsp ground ginger (I've used fresh grated ginger and it's not as good)
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 c white sugar
3/4 c butter, softened
1 egg
1/4 c dark molasses (I like Grandma's Original, who's surprised?)
Extra sugar on the side for dipping


Preheat your oven to 350 F degrees.  Combine the first 5 ingredients in a large bowl, make sure to mix dry ingredients with a whisk or fork.  Cream butter and sugar in electric mixer.  Add whisked egg and molasses into butter and sugar mixture.  Beat until just combined.  Add dry ingredients.  Turn on mixer until just combined.

Transfer your cookie dough into a bowl and put it in the fridge for at least 10 minutes.  In the mean time, line your cookie sheet with parchment paper.

Once the dough is chilled enough to hold up in your hands, you can begin the ball rolling process.  Thoroughly wash and completely dry your hands for this next part.  Take about 1/2 tbps to 1 tbsp worth of dough in your hands and roll into a ball, dip the top of the ball into your bowl of extra sugar and set on your lined baking sheet.  Repeat until your baking sheet is full.  (*This is where I will roll all of the dough into balls, and store the ones I'm not baking in a air tight container in the fridge.  Save the sugar dipping and smushing for when you're ready to bake.)

Take your spatula and gently smush each sugar dipped cookie dough ball.  If you press on the sugar and not the dough, you will avoid the problem of having your dough stick to the back of the spatula and the cookie will stay where you put it on the cooking sheet.

Bake for 8 minutes for a crispy outside and soft inside, let cool on the cookie sheet on a cooling rack.  This way your cookies can firm up a little before you try to move them.  As glorious as a hot cookie straight from the oven sounds, let's be real about how messy that can be.

Give them a few minutes to rest out of the oven and you'll have magical little tower of sweet and spicy ginger molasses cookies!

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