Ginger Molasses Cookies
Ginger Molasses Cookies Recipe
Molasses cookies have the ideal amount of flavor and are soft and chewy. They are a traditional favorite, and the addition of molasses gives them a distinctive flavor that brings up the holidays memories.
Molasses cookies recipe
Molasses Cookies are not near like an ordinary cookie. They are rich, flavorful, spicy, and simply exotic.
Cloves with ginger. Nutmeg. Cinnamon. This dessert is considerably more fascinating because it contains all those spices. The combination of molasses and brown sugar complements the flavors well. Making this favorite dessert follows a recipe that has been tried and true over many years.
Growing up, we always had this dessert on our holiday table. And putting this together today makes me so sentimental. Make this traditional dessert a family tradition right away!
What are molasses cookies?
They are made with molasses as a sweetening agent along with some sugars. The winter spices in this dish add up to a sophisticated flavor reminiscent of the holiday season.
They have a crispy exterior and as you bite on a piece, a soft and chewy center welcomes your senses. The surface is crackly and sparkly and that adds appeal to this appetizing dessert.
Try this quick treat: 5 Minute Oreo Dessert
- 1 cup unsalted butter softened.
- 1 1/2 cups sugar
- 1 cup brown sugar packed.
- 1 large egg
- 1/3 cup molasses
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 2 teaspoons nutmeg
- 1/2 teaspoon salt
- 1/4 cup raw turbinado sugar
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper and set aside.
Add butter and sugar to a large bowl and cream using a stand mixer, until light and creamy.
Add in the egg and molasses, beat to combine.
In another large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Add the butter mixture to the dry ingredients and mix well.
Add turbinado sugar to a small bowl.
Using a 1 tablespoon cookie scoop, measure and roll the dough into a ball. Roll each ball in turbinado sugar to coat, place on the cookie sheet, leaving about 3″ space between each ball.
Bake for 10-12 minutes.
Let sit for an additional 2-3 minutes on the cookie sheet before transferring cookies to a cooling rack.
Store in an airtight container.