Chewy Ginger Molasses Cookies
Super-soft and chewy, and irresistibly delicious.
Serves 42
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Ingredient amounts below are scaled from 42 servings to 42.
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Tags
Course: Dessert
Cuisine: Dessert
Ingredients
Scaled for 42 servings.
- 4.5 cup All-Purpose Flour
- 4 teaspoon Baking soda
- 1 cup Brown sugar
- 2 teaspoon Cinnamon
- 1 teaspoon Cloves
- 2 each Eggs
- 1 tablespoon Ground Ginger
- 1 teaspoon Sea Salt
- 1.5 cup Unsalted Butter, Softened To Room Temperature
- 0.5 cup Unsulphured Molasses
- 1 cup White Sugar
Instructions
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
- Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
- Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
- Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
- Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
- Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.