I love gingerbread cookies. They are so much fun to cut out, decorate, and most of, eat! These molasses ginger cookies remind me of gingerbread cookies, but without the extra work of rolling out the dough and decorating. These cookies can be baked normal sized, or twice as large for you giant cookie lovers. Just roll together two balls of cookie dough and flatten slightly for an extra special treat any time of year!
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add the egg and molasses, and beat until well mixed.
Mix together the flour, baking soda, spices, and salt. Add this to the butter mixture and mix just until combined.
I usually stop a little short of combined and finish them by hand.
Line some baking sheets with parchment paper or silicone baking mats. Drop batter by spoonfuls onto lined baking sheets. I used my small cookie scoop. To make larger ones, roll two scoops together!
Bake until the cookies are crackly and set. Let them cool on baking sheets for 3 to 5 minutes before removing them to wire racks to cool completely. Store in an airtight container.
Molasses Ginger Cookies
Ingredients
- 3/4 cup butter at room temperature
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the egg and molasses; beat until well mixed. Mix together the flour, baking soda, spices, and salt. Add to butter mixture and mix just until combined.
- Line baking sheets with parchment paper or silicone baking mats. Drop batter by spoonfuls onto lined baking sheets.
- Bake in preheated 350 degree F oven for 12 to 14 minutes. Let cool on baking sheets for 3 to 5 minutes before removing to wire racks to cool completely. Store in an airtight container.
Recipe adapted from Table for Two