PŪRe Delicious: Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

For years I used my Mom’s Ginger Cookie recipe and last year I couldn’t find it! So, the hunt was on to find one as close to hers as I could find. This is it. And it’s fantastic!

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking soda

2 teaspoons ginger, ground

1 teaspoon cinnamon, ground

1/2 teaspoon nutmeg, ground

1/4 teaspoon cloves, ground

1/2 teaspoon salt

1/2 cup butter, melted

1/2 cup brown sugar, well packed

1/4 cup molasses

1 egg

Coarse or granulated sugar, for sprinkling

Instructions

In a large mixing bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt, and stir to comibne.

In a seperate medium mixing bowl, whisk together the melted butter, brown sugar, molasses and egg.

Transfer the wet ingreidents to the large mixing bowl of the dry ingredients and, using a wooden spoon or spatula, mix the dough until everything is well incorporated.

Transfer the mixture to the fridge and allow to chill for at least 1 hour; this will help to ensure the dough holds and the cookies are more tender.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Once the dough has chilled, portion it into 1 tablespoon balls and roll until even. Place rolled balls on a baking sheet, flatten gently, and sprinkle with granulated sugar.

Transfer the baking sheet to the oven and allow to bake for 8-10 minutes until cookies are cracked and just set around edges (overbaked cookies won’t be chewy).

Remove cookies from the oven and allow to cool slightly before transfering them to a wire rack to cool completely.

These ginger molasses cookies can be stored in an air-tight container for up to 5 days or frozen for up to 3 months.

*Recipe is from Simply Home Cooked by Dina. https://simplyhomecooked.com/chewy-ginger-molasses-cookies/