This was my fifth time making these cookies this month. Yes! One. Two. Three. Four. Five. Really crazily delicious cookies there that totally get me addicted. And the strange thing is that I am not even a big fan of ginger cookies! How absurd does it sound?!
These cookies are chewy and tasty. The spices are perfectly infused. The cookies spread very nicely when they bake yet they stay in very good shape. Such down-to-earth cookies that have the power to impress everyone, including those who are not into ginger cookies!
One thing about the baking time, the perfect duration for my cookies is 11 minutes. A minute less the cookies will become too soft, while a minute more they will be too crispy. And I’d rather these cookies a bit softer.
I came across this recipe via Pinterest. I don’t remember why I pinned it and finally got to make these babies. But such a big wonderful surprise! Thanks Sue.
Ingredients (around 36 cookies):
1 1/2 sticks unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
1/4 cup molasses
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon all-spice
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a standing mixer fitted with the paddle attachment, cream butter and a cup of sugar until light and fluffy, about 5 minutes.
Beat in egg and molasses until thoroughly incorporated.
In a bowl, sift together flour, baking soda, salt and spices.
On low speed, add flour mixture until just combined.
Form the dough into tablespoon-sized balls. Roll in the remaining 1/4 cup sugar to coat.
Place onto the prepared baking sheets. Leave two inches apart between cookies.
Bake for 10 to 12 minutes. Transfer to wire rack and cool completely.
Is there anything I can replace for molasses? Can’t find it in our market so sad…
Does the cookie batter need to to be chilled before scooping out into balls and baking?
Yes, Jam! Like what I wrote on the recipe, you will have to ‘form the dough into tablespoon-sized balls’. Hope you enjoy the recipe. :)
I made these and they weren’t as dark as yours :-(. Any solutions? I used fancy molasses if that’s any help!
Hi Anna, believe it or not, last time I made these, they weren’t as dark too! I use fancy molasses as well! I wish I could explain that. But anyhow I hope yours tasted as good as ours!
I am sure these are very tasty. Your photography Fanny is FABULOUS! I have told you that before….. just love the scene and props. You have a gifted “eye”. xo :)
I made these cookies over the weekend, and they were absolutely delicious! Like you said, I got insanely addictive!!!!! Thank you so much for sharing!
You are very welcome, Monika! :D
These cookies look so delicious! I’d love to make some to bring to work!
I love ginger cookies! I think I will totally fall for these! Going to make these tomorrow!
Thanks, Madeline and Jane. Let me know how you like them. :)
Omg, just looking at yours makes me want to whip up a batch — yours are perfect! Thanks for the kind words, and enjoy :)
You are welcome, Sue! So glad to have run into your recipe. :)