Ginger Molasses Cookies
Ingredients
- 320 g Butter, room temperature
- 250 g Brown Sugar
- 160 g White Sugar
- 190 g Molasses
- 1 large nub (thumb size) Fresh Ginger, finely grated
- 2 Eggs, room temperature
- 615 g Flour
- 26 g Baking Soda
- 10 g Ground Ginger
- 6 g cinnamon
- 2 g cloves
- 6 g salt
Instructions
- Cream the room-temperature butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.320 g Butter160 g White Sugar250 g Brown Sugar
- Add the room-temperature eggs and beat on medium-low speed until the mixture is pale and well combined.2 Eggs
- Grate fresh ginger using a micro-plane and add it to the bowl along with the molasses. Mix until fully incorporated.190 g Molasses1 large nub (thumb size) Fresh Ginger
- In a separate bowl, whisk together the dry ingredients to evenly distribute.26 g Baking Soda10 g Ground Ginger6 g cinnamon2 g cloves6 g salt615 g Flour
- Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined and no dry spots remain. Do not overmix.
- Cover the dough and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350°F (175°C).
- Roll the chilled dough into 1–2 inch balls, then roll each ball in granulated sugar.
- Place the dough balls on a parchment-lined baking sheet, leaving space between each.
- Bake for 8–10 minutes, or until the tops just begin to crack. For softer cookies, bake on the lower end of the time range; for slightly chewier cookies, bake a little longer.
- Allow the cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.