Happy day 2 of my Christmas Cookie Countdown! Today I'm featuring my ultimate favorite cookies, Ginger Molasses Cookies!
These cookies are irresistibly delicious, and every time I make them, they are gone in a snap!
Even my mother, who is not a fan of cookies, is obsessed with these!
They are packed with warm flavors and spices. The dough is chilled, rolled in coarse sugar which creates a beautiful crystalized crust and crunch on the outside while still being soft and chewy in the center.
I bang the pan in the middle of the baking process which helps create a crinkle effect to these cookies.
This cookie dough freezes well, so they are great to make ahead for Christmas or any other time of the year!
2 cups all purpose flour
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. baking soda
1 1/2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
1/4 cup molasses
Coarse sugar, such as Turbinado, or Muscovado
In the bowl of a stand mixer, beat together the butter and sugar until light and creamy, about 3 to 5 minutes. Add the egg and molasses and continue beating until well combined.
In a separate bowl whisk together the flour, salt, cinnamon, cloves, ginger, and baking soda. Add the flour mixture into the butter mixture and beat until just combined.
Let the dough chill in the refrigerator until firm, at least 2 hours.
Preheat oven to 350°F.
Line two sheet trays with parchment paper. Using a cookie scoop, scoop the dough and form into a ball. Roll in coarse sugar. Place on prepared sheet trays leaving at least 2" in between cookies.
Bake for 10 to 12 minutes. Bang the pan half-way through the baking time, or when the cookies have puffed up. ( creates a crinkle effect).
Let cool before serving.