CHEWY GINGER MOLASSES COOKIES
I’m so excited to be blogging about food again. This recipe has always been one of my faves, but it’s extra special to me now because it’s the first recipe I ever made with my daughter Jemma. Here’s a quick video from last Christmas of my little sous chef in action. We use this “Little Partners” step stool all the time and I love that it allows her to safely stand at counter level for all kinds of activities. I could watch those tiny fingers rolling sugar balls all day!
CHEWY GINGER MOLASSES COOKIES
Servings: About 18 large cookies
Ingredients
2 cups all-purpose flour
1 Tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter,
(12 tablespoons) just a bit colder
than room temp
1 cup granulated white sugar
1 large egg
1/4 dark molasses
1/2 teaspoon vanilla extract
cinnamon sugar: 1/3 cup sugar
and 1/2 teaspoon cinnamon mixed
in a small bowl
Directions:
Preheat oven to 350 degrees.
In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt until well combined.
In a mixer with paddle attachment (or using a hand mixer) on medium speed, beat butter and sugar until light and fluffy- about 1 minute.
Beat in egg, molasses and vanilla also on medium speed. Scrape down the bowl as needed with a rubber spatula. Beat until all ingredients are well combined and no large lumps appear- about 1 minute.
Turn mixer speed to low and gradually add the flour mixture just until everything is combined. Do not over mix.
Pinch off small amounts of dough and roll to the size of a golf ball (about 1 1/2 ounces each)
Gently roll each ball in cinnamon sugar and place on a cookie sheet lined with parchment paper.
Place balls 2 1/2 inches apart on cookie sheet and bake for about 15-17 minutes. Cookies are done when they are set and slightly cracked on top.
Sprinkle warm cookies with a pinch more of cinnamon sugar and cool on a wire rack.
