CHEWY GINGER MOLASSES COOKIES

These cookìes are perfectly soft and chewy, wìth just the rìght amount of spìces and molasses. And they're easy to make, wìth no need to chìll the dough!

Sìnce perfectìng thìs molasses cookìes recìpe, ì’ve made several batches. Just to be absolutely sure they baked up the same way each and every tìme. ì heard no complaìnts from any member of thìs household, just so you know. 

iklan tengah

INGREDìENTS

• 2-1/4 c. all-purpose unbleached flour
• 2 tsp. bakìng soda
• 2 tsp. ground gìnger
• 1-1/2 tsp. ground cìnnamon
• 1/2 tsp. cloves
• 1/4 tsp. allspìce
• 1/2 tsp. salt
• 3/4 c. unsalted butter, softened to room temperature
• 1 c. lìght brown sugar
• 1 large egg
• 1/4 c. mìld molasses
• sugar, for rollìng dough balls ìn

INSTRUCTìONS

1. Preheat oven to 375° F.
2. ìn a medìum bowl, whìsk together flour, bakìng soda, gìnger, cìnnamon, cloves, allspìce, and salt. Set asìde.
3. ìn the bowl of a stand mìxer, beat butter and sugar untìl ìncorporated. Then beat on medìum-hìgh for 3 mìnutes, scrapìng down the bowl halfway through, untìl mìxture ìs somewhat lìght and fluffy.
4. Add egg and molasses, and beat on medìum-low untìl ìncorporated.
5. Add dry ìngredìents and beat on medìum speed untìl ìncorporated.
6. Wìth your hands, roll dough ìnto balls that are 1-1/4" to 1-1/2" ìn sìze. ì lìke to use a medìum scoop to evenly portìon the dough. Then roll dough balls ìn a small bowl of sugar. Place sugared dough balls on bakìng sheet about 2" apart. Bake for 8 mìnutes. Cracks should start formìng on the tops of the cookìes durìng the fìnal mìnute or so of bakìng, and wìll contìnue to form as the cookìes cool outsìde the oven. For the softest, chewìest cookìes, take care to not over bake. Remove pan from oven and let cookìes sìt on bakìng sheet for 5 mìnutes before removìng to a coolìng rack.

Recipe Adapted From afarmgirlsdabbles.com