Ingredients: |
Ingredients: 2-¼ c. all-purpose flour (spoon into measuring cup & level)
1-½ tsp. baking soda
3 tsp. ground ginger
1-½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. nutmeg
¼ tsp. salt
¾ c. unsalted butter, softened to room temperature
½ c. packed light or dark brown sugar
¼ c. granulated sugar
¼ c. unsulphured or dark molasses (I used Grandma's brand)
1 large egg, at room temperature
2 tsp. vanilla extract
granulated sugar for rolling
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Directions: |
Directions:Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
Using electric or stand mixer with paddle attachment, beat the butter and both sugars on high speed until creamy, ~2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, ~1 minute. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough, chill for 1 hour or up to 2-3 days.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll into balls, ~1 Tbsp in size. Dip each into granulated sugar. Place sugar side up on baking sheet, 3" apart.
Bake for 11-12 minutes or until edges appear set.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, transfer to a wire rack to cool completely.
Cookies will stay fresh covered at room temperature for 1 week.You can freeze the rolled dough balls for up to 3 months. |
This recipe for Martinmas - Soft Ginger and Molasses Cookies is from