Dessert

Soft Molasses Ginger Cookies

Name: Soft Molasses Ginger Cookies
Total time: 55 min
Yield: 2 batches of 24
Ingredients: 4 cups + ½ cup All-Purpose Flour; 2 Eggs; 1 ½ cups Unsalted Butter; ½ cup Sugar; ½ teaspoon Cloves; 2 teaspoons Ground Cinnamon; 1 ½ tablespoons Ground Ginger; 2 teaspoons Vanilla Extract; 1 ½ tablespoons Baking Soda; 2 cups Light Brown Sugar; ½ cup Molasses; 1 teaspoon Salt

Credit: myDinnerPlan

These chewy cookies have crackly tops, warm ginger, cinnamon, and clove, and a sparkly sugar coating. They're a cozy fall cookie-jar staple that's easy enough for a weeknight bake.

55 mins 2 batches of 24

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Ingredients

4 cups + ½ cup All-Purpose Flour
2 Eggs
1 ½ cups Unsalted Butter
½ cup Sugar
½ teaspoon Cloves
2 teaspoons Ground Cinnamon
1 ½ tablespoons Ground Ginger
2 teaspoons Vanilla Extract
1 ½ tablespoons Baking Soda
2 cups Light Brown Sugar
½ cup Molasses
1 teaspoon Salt

Directions

Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
In a large bowl, beat the butter and brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the egg, molasses, and vanilla until smooth.
Mix in the dry ingredients on low speed just until no streaks of flour remain. Cover and chill for 20 minutes so the dough is easier to roll.
Heat the oven to 350°F and line two baking sheets with parchment. Put the granulated sugar in a shallow bowl.
Roll the dough into walnut-size balls, roll each one in the sugar to coat, and set them well apart on the baking sheets.
Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the tops are crackled but the centers still look soft. Cool on the sheet for 5 minutes, then move to a rack to cool completely.