And we are back with part two of the baking series. Thought I would go a bit more mainstream and without all the crazy types of flour and substitutions, make a simple yet delicious ginger molasses cookie. While baking it, we tried a few different things. First I tried flattening the dough and using a fork to make those weird indents like the peanut butter cookies. Then I rolled the dough into balls and rolled them in sugar. For the last batch (not that I made three batches, the recipe made A TON of cookies), I did the same thing with the sugar and slightly flattened the cookies. And honestly, that was the best one. The first turned out a little crunchier while the second and third got better as I went.
The recipe also suggests to chill the dough, however, we were on a time crunch so if you use chilled butter rather than room temperature (like the recipe calls for) then they pretty much turn out the same. I will link the recipe website down below if you want to check out her page!
Ingredients:
- 1 1/2 Cup Unsalted Butter (ROOM TEMPERATURE)
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 1/2 Cup Molasses
- 2 Eggs
- 4 1/2 Cups All-Purpose Flour
- 4 Tsp. Baking Soda
- 1 Tbsp. Ground Ginger
- 2 Tsp. Cinnamon
- 1 Tsp. Ground Cloves
- 1 Tsp. Salt
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Prep a baking sheet with parchment paper.
In a separate bowl, either using a stand mixer (this is what I used and if you have one, I definitely recommend it) or even a hand mixer, cream the softened butter, brown sugar, and white sugar until light and fluffy (May take 2-3 minutes, scrape down sides often). Mix in the eggs then the molasses until fully combined.
Gradually add in the dry mixture, but gradually, mixing in all at once becomes harder and messy, especially if you are using an electric mixer.
This is where the recipe says to chill the dough for about two hours, however, if you don’t want to wait two hours, use chilled butter and bake right away.
Roll the dough into small balls, rolling in granulated sugar until fully coated. Place onto the prepared baking sheet and press down lightly to slightly flatten the dough.
Bake for 8-10 minutes, until there is a slight crack on the top of the cookies.
Remove from oven and cool for about 5 minutes then transfer to a cooling rack.
Also, they taste so much better warmed so I would try a few right away!
The cookies are seriously amazing and I would definitely say to play some Christmas music in the background because honestly, it helps to get you into the holiday spirit!
And…. It’s finally the WEEKEND! Hope you all had a great week and I hope you can relax a little bit this weekend!
Stay Kind!
Here’s The Recipe!