These are my personal favorite, and my most requested, cookies around the holidays. I love how soft they stay from the molasses, the ginger flavor isn’t overpowering, and they’re super easy to make. Best yet, the freeze really well! I make extra and keep in a sealable bag in the freezer for after the holidays.
Soft Ginger, Molasses Cookies
2016-01-26 07:32:25
Yields 24
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream together the butter and 1 cup of granulated sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
- Gradually stir the dry ingredients into the molasses mixture.
- Take rounded tablespoons of dough and shape into balls. Roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Adapted from (only slightly) All Recipes
Adapted from (only slightly) All Recipes
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