Ginger Molasses Cookies

These Ginger Molasses cookies are incredible! They are crunchy and soft on the outside, chewy and cozy on the inside! The use of warm spices and molasses in these cookies make every bite unforgettable!

Ingredients For Ginger Molasses Cookies

• Unsalted Butter

• Granulated sugar

• Egg

• Vanilla Extract

• Molasses: The molasses is the main ingredient for these cookies

• All Purpose Flour

• Cinnamon & Ginger: The cinnamon and ginger is used to add additional spice and flavours

• Baking soda

• Salt

Tips for making Ginger Molasses Cookies.

1. Whisk wet Ingredients together until fluffy and mixture turns an off-white colour.

2. Mix dry Ingredients together.

3. Scooping: Use a 1,5 ounce cookie scoop.

4. Don’t forget to roll the cookie dough ball in the sugar mixture.

5. Baking: Bake for 12 to 14 minutes, or until the cookies have spread out, and the top is crackly.

How to Store Ginger Molasses Cookies?

To store ginger molasses cookies, place in an airtight container and store at room temperature for up to 7 days, or in the fridge for 12 days.

Ginger Molasses Cookies by Nour

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Serving size

• Around 10 to 12 cookies

Ingredients

• 3/4 cup butter, room temperature

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1/4 cup molasses

• 1 egg

• 2 tsp vanilla extract

• 2 1/4 cups All-purpose flour

• 1 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 1/2 tsp ginger

• 1/4 tsp salt

Rolling Cookies

• 1/3 cup granulated sugar

Instructions

Step 1

• Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

Step 2

• With a whisk, beat butter, brown sugar and granulated sugar together until fluffy and mixture turns an off-white colour (about 2 minutes). Add the egg, and vanilla extract and mix until a smooth consistency. Next, add the molasses and mix until combined.

Step 3

• Add the flour, baking soda, cinnamon, ginger and salt. Mix until a soft dough forms. Use a 1,5 ounce cookie scoop. Roll the cookie dough ball in the sugar mixture.

Step 4

• Bake for 12 to 14 minutes, or until the cookies have spread out, and the top is crackly. Let cool for 10 minutes before devouring. Enjoy!