Directions: |
Directions: Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices. Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated. Stir in the flour. I chill my dough for 30 min.
Scoop the soft dough into 1½ inch balls; a tablespoon cookie scoop works well here.
Roll them in granulated sugar, coarse sugar, or pearl sugar. Space the cookies on the prepared baking sheets, leaving about 2½ inches between them.
Bake them for 10 minutes. The centers will look soft and puffy; that's OK. Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.
To make easy, pretty shaped cookies, use a cutter smaller than the cookie to cut a shape from the center of each cookie, while the cookies are still mildly warm. Serve both the original cookies, and the shapes you've cut from them. |
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Notes: |
Personal
Notes: Tips from our bakers:
Which sugar is best for coating these cookies? Well, take your pick: granulated sugar (1/2 c.) will disappear as the cookies bake, leaving merely the faintest crunch on the crust. Coarse white sugar (1 c.) will add sparkle and mild crunch. Bright white pearl sugar (a heaping 1 c.) will add contrast and a more assertive crunch.
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This recipe for Soft Ginger-Molasses Cookies is from