Ginger's Molasses Cookies
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Most of the food served in Ginger's dorm at Indiana University all
those years ago was not what you would call memorable. One exception
was a delightfully spicy, chewy molasses cookie. Memories of it
inspired this molasses cookie recipe, which has become one of Ginger's greatest baking
hits.
Ingredients
At a glance
Drop cookies
Makes
24 cookies
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsulphured dark molasses
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 3/4 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- Coarse or granulated sugar (optional)
Steps
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Cream butter and both sugars on medium speed until fluffy and light, about 2 to 3 minutes. Beat in molasses, egg, and vanilla. Whisk together flour, salt, baking soda, and spices. Mix into dough until well-blended. Dough should be fairly soft, but not too sticky to handle. If it is too sticky, refrigerate it for 15 to 20 minutes.
Pinch off pieces of dough and roll into 1 1/4-inch balls. If desired, roll cookies in coarse or granulated sugar. Place on cookie sheets at least 2 inches apart.
Bake for 10 to 12 minutes. Cookies will puff up, then flatten. Cookies are done when tops look crackled and are dry around the edges; the cookies should still be soft in the center. Let cool on cookie sheets for 5 minutes, then remove to wire racks to finish cooling.
Cream butter and both sugars on medium speed until fluffy and light, about 2 to 3 minutes. Beat in molasses, egg, and vanilla. Whisk together flour, salt, baking soda, and spices. Mix into dough until well-blended. Dough should be fairly soft, but not too sticky to handle. If it is too sticky, refrigerate it for 15 to 20 minutes.
Pinch off pieces of dough and roll into 1 1/4-inch balls. If desired, roll cookies in coarse or granulated sugar. Place on cookie sheets at least 2 inches apart.
Bake for 10 to 12 minutes. Cookies will puff up, then flatten. Cookies are done when tops look crackled and are dry around the edges; the cookies should still be soft in the center. Let cool on cookie sheets for 5 minutes, then remove to wire racks to finish cooling.
Additional tips
Store: In a covered (not airtight) container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
Reviews
Comment by rightbrain ,
Tuesday, 29 July 2008
Really nice spice flavor and great chewy texture. Took them to a potluck and everyone was raving about them. I'll make these again.
The dough was pretty sticky and I did need to refrigerate it for a while.
The dough was pretty sticky and I did need to refrigerate it for a while.