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Chewy Ginger Molasses Cookies
Recipe By
Recipe By :
Laura Reigel
Servings :
48
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
EQUIPMENT
▢
#20 cookie scoop
▢
parchment paper
(affiliate link)
▢
cookie baking sheets
▢
wire baking rack
INGREDIENTS
▢
¾
cup
unsalted butter
▢
½
cup
granulated sugar
plus more for rolling later
▢
½
cup
packed brown sugar
▢
¼
cup
dark molasses
▢
1
egg
▢
2
cups
all-purpose flour
▢
½
tsp
ground cloves
▢
¾
tsp
ground ginger
▢
1
tsp
ground cinnamon
▢
½
tsp
Kosher salt
(affiliate link)
of fine sea salt
▢
2
tsp
baking soda
INSTRUCTIONS
Whisk together the dry ingredients.
2 cups all-purpose flour,
½ tsp ground cloves,
¾ tsp ground ginger,
1 tsp ground cinnamon,
2 tsp baking soda,
½ tsp Kosher salt
Melt the butter in a saucepan over low heat.
¾ cup unsalted butter
Add the sugar and molasses to the melted butter. Remove the heat and let the butter mixture cool slighlty.
½ cup granulated sugar,
½ cup packed brown sugar,
¼ cup dark molasses
Pour the mixture into a mixing bowl and beat well.
When the mixture is mostly cool, add the egg and beat again.
1 egg
Add the dry ingredients to the butter mixture. Beat until the dry ingredients are combined.
Cover and chill the mixture for a few hours.
Preheat the oven to 350°F.
Line a baking sheet with parchment paper and bake for 8 to 10 minutes. The cookies should be slightly puffy and light golden brown around the edges.
Form the cookie dough into 1 inch balls. I use a #20 cookie scoop.
Drop each cookie dough ball in sugar.
NUTRITION
Serving:
1
cookie
|
Calories:
67
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
103
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Calcium:
6
mg
|
Iron:
1
mg