While these incredible ginger cookies taste like a Ginger Snap, they technically are not one because there is no “snap” when they are broken. Ginger Snaps, or Gingerbread Cookies are typically a crunchy cookie. These cookies are soft and chewy, and personally I am ok with giving up the “snap” for a soft cookie.
They are a perfect cookie for the Holidays, or anytime really! They also freeze well, as does the dough.
Ingredients:
1/2 cup butter, softened
1/2 cup sugar, plus extra for coating
1/2 cup brown sugar
1 egg
1/2 cup molasses (unsulphured, not blackstrap)
2 cups flour
2 tsps baking soda
1/2 tsp salt
2 tsps ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
Combine the dry ingredients, flour through cloves, in a mixing bowl and set aside. I prefer to sift the ingredients when using spices.
In a stand mixer, or large mixing bowl with and electric mixer, beat the butter and both sugars until creamy. About 2 minutes on high speed.
Add the egg and molasses, beat until well combined on medium speed.
Add the dry ingredients, and beat until combined. Dough needs to be refrigerated for at least an hour. You can also freeze the dough if you’d like and use at a different time.
When you are ready to bake, preheat the oven to 350 degrees.
Line cookie sheets with parchment paper. On a small plate put about 1/4 cup sugar for coating.
Using your hands, form the dough into 1 inch balls. Roll the balls into the granulated sugar to coat them.
Place the balls 2 inches apart on a parchment paper lined cookie sheet. Bake for about 11 minutes, or until the cookies have cracked. The cookies will be thin.
Let cool on the cookie sheets for about 5 minutes before transferring to cooling racks.
Enjoy!
Soft Ginger Molasses Cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar, plus extra
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses (unsulphured not blackstrap)
- 2 cups flour
- 2 tsps baking soda
- 1/2 tsp salt
- 2 tsps ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
Instructions
- In a mixing bowl combine all the dry ingredients, flour through cloves. Set aside.
- In a stand mixer, or large mixing bowl with electric mixer, beat butter and sugars until creamy, about 2 minutes on high speed.
- Add egg and molasses, beat until combined on medium speed.
- Add dry ingredients, beat until combined.
- Refrigerate dough for at least an hour.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Roll dough into 1 inch balls, then roll the balls into granulated sugar to coat. Place 2 inches apart on a cookie sheet and bake for about 11 minutes, or until cookies have cracked.
- Let cool on cookie sheets for 5 minutes before transferring to cooling racks.