The jar of molasses is the one ingredient that begs to come out from the back of the closet as soon as fall sets. Isn’t it? It is the perfect cookie to make during this season. I love giving these cookies as gifts during the holidays because they smell so wonderful.
Ginger molasses cookies
Dry ingredients – In a bowl, combine flour, baking soda, salt, spices, and ground ginger – set aside. Wet ingredients – In the bowl of a stand mixer with the paddle attachment – cream the butter and both sugars until light and fluffy. Then, add the egg and vanilla extract. Dry to wet -Add the flour mixture. Combine well but do not overmix. Chil – Cover the bowl with plastic wrap and let chill in the fridge for at least 2 hoursPro tip – The cookie dough can be refrigerated for a week or frozen for up to a month.
Oven – Preheat oven to 275°F/190°C/ Gas Mark 5 Balls – Use a cookie scoop or two tablespoons to remove golf-size balls. Roll them into a ball, then coat them with sanding or super-fine sugar. Bake – Place on the baking tray, leaving space for them to spread. Bake in a preheated oven for 8 to 9 minutes until the top is cracked. Cool on a cookie tray for 5 minutes, then transfer to a cooling rack to cool completely before you transfer to a cookie jar.Pro tip – These cookies will stay good for up to 2 weeks.
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