Soft Molasses Ginger Cookies
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
30 batches of 24
Ingredients
- 67 cups + ½ cup All-Purpose Flour
- 30 Eggs
- 22 cups + ½ cup Unsalted Butter
- 7 cups + ½ cup Sugar
- 2 ½ tablespoons Cloves
- ½ cup + 2 tablespoons Ground Cinnamon
- 1 ¼ cups Ground Ginger
- ½ cup + 2 tablespoons Vanilla Extract
- 1 ¼ cups Baking Soda
- 30 cups Light Brown Sugar
- 7 cups + ½ cup Molasses
- ¼ cup + 1 tablespoon 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.
