In the midst of the holidays, and celebrating the end of midterms season, nothing is more comforting than a perfectly spiced, sweet treat. While some may prefer the more popular crunchy, man-shaped biscuits, these ginger molasses cookies are their perfect chewy counterpart. Make these to share with friends and family, or finish off a dozen by yourself in front of the TV; don’t worry, the cookies won’t judge.
Ingredients:
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) room-temperature butter
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- ¼ cup molasses
- 2 tablespoons white sugar (for decoration)
Directions:
- Beat together room temperature butter and white sugar with an electric mixer until light and fluffy (around three to five minutes)
- Add in egg, and mix again, stopping once the batter takes on a lighter shade
- Add in molasses and water, mix for around 30 seconds
**Pro tip: coat measuring cup with oil before measuring molasses to transfer easily**
- In a separate bowl, add remaining dry ingredients and sift to ensure no clumps or lumps
- Add dry ingredients into the wet, and mix with spatula until incorporated. Do not overmix.
- Scoop batter with an ice cream scoop, place onto sheet pan, and store in fridge for at least 20 minutes, or until hard
- Preheat oven to 330 degrees, convection if available
- Place remaining sugar into a bowl, and coat the chilled cookies with the sugar
- Place cookies 2-3 inches apart on a baking sheet lined with parchment, and bake for 12-14 minutes (shorter for smaller cookies, longer for larger cookies)
- Once baked, place the cookies on a cooling rack and let stand for at least 20 minutes
