Molasses-Ginger Cookies

molasses-ginger-cookies
Photo by Steve Giralt
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  • Makes 16
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    Nutritional Information

    Per Serving

    • Calories 405 calories
    • Fat 12 g
    • Sat Fat 7 g
    • Cholesterol 56 mg
    • Sodium 255 mg
    • Protein 4 g
    • Carbohydrate 71 g
    • Sugar 43 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 70 mg

Heat oven to 350° F. Line 2 baking sheets with parchment paper. Whisk together the flour, cinnamon, ginger, baking soda, cloves, salt, nutmeg, and pepper in a large bowl; set aside.

In a separate bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg yolk, vanilla, and molasses until combined.

Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

Ingredients

  1. Check 2 cups all-purpose flour, spooned and leveled
  2. Check 1 1/2 teaspoons ground cinnamon
  3. Check 1 teaspoon ground ginger
  4. Check 3/4 teaspoon baking soda
  5. Check 1/2 teaspoon ground cloves
  6. Check 1/2 teaspoon fine sea salt or table salt
  7. Check 1/4 teaspoon ground nutmeg
  8. Check 1/4 teaspoon freshly ground black pepper
  9. Check 1/2 cup (1 stick) unsalted butter, at room temperature
  10. Check 1/2 cup lightly packed dark brown sugar
  11. Check 1/4 cup granulated sugar
  12. Check 1 large egg yolk
  13. Check 1 teaspoon pure vanilla extract
  14. Check 1/2 cup molasses
  15. Check 1/2 cup turbinado or some other coarse sugar, for rolling

Directions

  1. Heat oven to 350° F. Line 2 baking sheets with parchment paper. Whisk together the flour, cinnamon, ginger, baking soda, cloves, salt, nutmeg, and pepper in a large bowl; set aside.
  2. In a separate bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg yolk, vanilla, and molasses until combined.
  3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
  4. Place the turbinado sugar on a plate. Shape the dough into 16 balls (about 2½ tablespoons each). A few at a time, roll the balls in the sugar to coat.
  5. Place the balls 3 inches apart on the prepared baking sheets. Bake, rotating the sheets halfway through, for about 10 minutes. (The cookies will be set but will look very soft and underbaked.) Let cool slightly on the sheets, then transfer to a wire rack to cool completely.