old-fashioned ginger molasses cookies

Oct 2

Oct 2 old-fashioned ginger molasses cookies

If you follow me on Instagram, you know that I rang in October with a delicious batch of old-fashioned ginger molasses cookies. They're crisp on the outside, chewy on the inside, and have the most amazing flavor. I usually don't make them until closer to Christmas, but they just sounded really good this weekend.

I got them from an old church cookbook. You know what I'm talking about. They're the ones where the ladies of the church compile their best and favorite recipes for a cookbook, usually as part of a fundraiser.

These ladies don't mess around. They aren't going to put something nasty in there and subject themselves to ridicule of the entire congregation. So trust me on this...make these ASAP!

prep time: 15 minutes | cook time: 40-50 minutes

experience level: easy-peasy | specialty: vegetarian

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 large egg
1/4 cup dark molasses
2 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp ground cinnamon (PENZEY'S BLEND!)
1/2 tsp. ground cloves
3/4 tsp. ground ginger
1/4 tsp. sea salt
3-4 tbsp granulated sugar

Using a stand or heavy duty hand mixer, cream together the butter and the sugar for 4-5 minutes. Add the egg and molasses and beat until light and fluffy.

In a separate bowl, sift together all of the dry ingredients (except for the granulated sugar). Beat the flour mix into the molasses mixture in batches and mix until well combined.

Place in a bowl and cover the top in with plastic wrap. Refrigerate the dough for at least 2 hours, until firm

Preheat the oven to 350 degrees Fahrenheit / 177 degrees Celsius. Roll the dough into balls by the spoonful, then roll into the granulated sugar. Flatten with the palm of your hand and place onto a greased cookie sheet. If the dough is a little too tough, sprinkle the tops with a drop or two of water.

Bake for 8-10 minutes (for as little as possible), just until the tops begin to crackle. Leave on the cookie sheet for 2-3 minutes more to allow the cookies time to finish cooking.

These are AH-MAZING with hot tea or coffee. You can also drizzle them with powdered sugar icing if you need a little more of a sugar rush.