Ginger Molasses Cookies

Submitted by Ezri_B

"Delicious Molasses cookies with a great spice to them. Crisp on the outside, soft on the inside. They freeze, travel, & store well. They also work great as a sandwich cookie, if you put a yummy cream cheese frosing between two."

 

• Ready In: 25mins
• Ingredients: 14
• Yields: 24-36 cookies
• Serves: 24-36

ingredients

• 3⁄4 cup unsalted butter, softened
• 1⁄2 cup dark brown sugar, packed
• 1⁄2 cup granulated sugar, plus 1/3 cup for rolling cookies
• 1 large egg
• 2 teaspoons vanilla extract
• 1⁄3 cup un-sulphured molasses
• 1 1⁄4 cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3⁄4 teaspoon ground cloves
• 1⁄8 teaspoon ground black pepper

directions

1. Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
2. Add egg, vanilla, & molasses and beat.
3. In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
4. Combine wet ingredient mix with dry ingredient mix until well combined.
5. Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.

Reviews

[TXLIFTR]

OK cookie. No oven temperature specified so I used 350F (pretty standard). Author is correct - watch the baking time closely or they will be more of a "snap" instead of soft on the inside. I think I"ll use white pepper next time instead of the black...but it's a nice traditional spice blend. Bro-in-law really enjoyed them with cold milk.

 

[Ric R.]

Excellent cookies. We added some finely chopped crystallized ginger to enhance the texture and flavor.

 

[Chef Dudo]

Good cookies. This batch made me 32 cookies and they baked for 10 minutes. I followed another reviewers tip of oven temperature and that worked perfect.<br/>They smell heavenly and when cooled had a good crunch.<br/>Thanks for posting.<br/>Made for PAC-Autumn 2012

 

[Alison J.]

Very nice cookies! I baked at 350F for about 8 minutes because I was paranoid about overcooking. They could probably have used one minute more, but they are so soft and delicious as they are! I only had 1/3 cup of whole wheat flour on hand, so the rest was all-purpose, and I used margarine instead of butter. I got 42 cookies, ranging from 2 - 2 3/4 inches in diameter.

 

[Jill E Beans]

So so good!!!! Perfect amount of crunch, perfect amount of soft! LOVE the black pepper addition!