Ginger and Molasses … a marriage that has stood the test of time. This old-fashioned cookie is made with the warm spices of cinnamon, ginger, nutmeg, and cloves, and then dark molasses is added to deepen and enhance the flavor. Warm, spicy, and buttery with a crunchy sugar topping – what’s not to love? The cookie dough comes together very quickly and then gets refrigerated before baking. Don’t bother with store-bought spice cookies. With minimal effort, even a beginner baker can master these gems. There are lots of favorite cookie recipes in my house, and this one definitely ranks high at the top of our favorite list. Bet you can’t eat just one!
Mix:
With an electric mixer fitted with a paddle attachment, mix together the melted butter, brown sugar, molasses, and egg on low speed for about 20 seconds, or until combined.
Combine:
In a medium bowl, combine the flour, baking soda, ginger, cinnamon, salt, and cloves until well mixed. Add the flour mixture to the butter-sugar mixture and stir or mix just until the flour is incorporated and the dough is evenly mixed.
Refrigerate:
For best results, refrigerate the dough for 3 to 4 hours (or overnight). Scoop out 1/8 cup balls (approximately 2″ balls) and roll them in sugar. Place the sugar-coated balls on baking sheets lined with parchment paper 2 inches apart.
Bake:
Preheat the oven to 350 degrees. Bake for 15 to 16 minutes or until the cookie tops crack and are just barely firm to the touch. Let cool for 1 to 2 minutes and transfer to a wire rack to cool completely.
These cookies can be stored in an airtight container for about 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for 1 week.
Baking and Eggs Tip: I make these cookies and place the sugar-coated, rolled balls in the freezer to freeze. Once completely firm, wrap them 6 or 12 at a time in plastic wrap and then wrap the package in foil. You can take these out of the freezer at any time and bake them as is right from the freezer. I also like to give packages of cookie dough to my son when he goes back to college. He can enjoy homemade cookies while away at school.
Recipe adapted from Flour Cookbook
- ¾ cup (1½ sticks) unsalted butter, melted and cooled to the touch
- 1 cup packed light brown sugar
- ¼ cup
unsulphured dark molasses - 1 large egg
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- Granulated or sugar for coating (I use a coarse sanding sugar that I order from King Arthur Flour)
- In an electric mixer fitted with a paddle attachment, mix together the melted butter, brown sugar, molasses, and egg on low speed for about 20 seconds, or until combined.
- In a medium bowl, combine the flour, baking soda, ginger,
cinnamon , salt, and cloves until well mixed. Add the flour mixture to the butter-sugar mixture and stir or mix just until the flour is incorporated and the dough is evenly mixed. - For best results, refrigerate the dough for 3 to 4 hours (or overnight).
- Scoop out ⅛ cup balls (approximately 2" balls) and roll them in sugar. Place the sugar-coated balls on baking sheets lined with parchment paper 2 inches apart. Bake for 15 to 16 minutes or until the cookie tops crack and are just barely firms to the touch. Let cool for 1 to 2 minutes and transfer to a wire rack to cool completely.
- These cookies can be stored in an airtight container for about 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for 1 week.
Thank you, looking forward to trying these, your’s looked perfect. Hugs Milla