These are one of my favorite types of cookies – chewy-soft and melt-in-your-mouth. I received a mixed batch of cookies from a friend for Christmas and these were included. I know they’re simple but oh my, they are my absolute favorite. Yum! Of course I had to ask for the recipe after he gave me the cookies :D
What can I say? Sometimes you can’t beat a classic. I tend to create smaller-than-teaspoon sized balls for my cookies as I like knowing I can have just one (or two or three…) and not feel super guilty.
Molasses Ginger Cookies
Adapted from Betty Crocker. Yields about 4 – 6 dozen, depending on cookie size.
- 1 cup packed brown sugar
- 3/4 cup butter (original recipe calls for shortening, which I don’t like; use what you prefer)
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cups unbleached all-purpose flour
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- Granulated sugar, for coating cookies, in a small mixing bowl
- Line a baking sheet with parchment paper or lightly grease. Place a baking rack in the middle of the oven and preheat to 375°.
- In the bowl of a stand mixer, beat brown sugar, butter, molasses, and egg, until well combined.
- Mix in flour, baking soda, spices, and salt until incorporated.
- Roll dough in teaspoon-sized balls (or smaller, if you want mini cookies). Roll the balls in granulated sugar and place on the prepared baking sheet, about 2-3 inches apart (depending on the size of your cookie balls).
- Bake for 8-12 minutes (less time for smaller and/or softer cookies and more for larger and/or chewier cookies), until just set in the middle.
- Immediately remove from baking sheet to cooling rack.