Ginger Molasses Cookies

Ginger molasses cookies are delicious. Some people prefer them to be crunchy, others prefer them to be soft (I am pro-soft). These cookies can be enjoyed any time of the year, any time of day and are best when dunked into a steaming hot cup of tea.

Ginger Molasses Cookies

Yields: 24 OR 12 large cookies

Ingredients:

2 1/4 C all purpose flour
2 t baking soda
1/4 t salt
1 t ground cinnamon
1/2 t ground clove
1/2 t allspice
1 t ground ginger (you may want to add 1/2 to 1 extra t if you prefer a stronger ginger flavor)

3/4 C unsalted butter, softened
1 C brown sugar
1 large egg
1/4 C unsulphured molasses
Granulated sugar, for coating cookie dough

Directions:

Preheat oven to 375 degrees. Place rack in centre of the oven. Line 2 baking sheets with parchment paper, set aside.

Sift flour, baking soda, salt, cinnamon, clove, allspice and ginger in medium bowl. Set aside.

Cream butter and brown sugar in a large mixing bowl until light and fluffy. With mixer on medium speed, beat in the egg and molasses, then increase speed and beat 1 minute longer, until mixture no longer appears curdled.

Mix dry ingredients into wet ingredients on low speed, mix well. The dough will seem relatively stiff. Place granulated sugar on small plate or saucer. Using a 1/4 C ice cream scoop, form dough into balls with your hands. Roll dough balls in sugar, place sugared balls onto prepared baking sheet. Be sure to space the cookies out well as they will spread quite a bit.

Dampen fingers and press down lightly on each cookie. Bake 10-12 minutes, rotate baking sheet 180 degrees halfway through baking time. Remove from oven, allow to cool on wire rack.

*This dough can be frozen for slice and bake cookies. Roll dough into a log approximately 2 1/2 inches thick, wrap in plastic wrap and then in foil. Store dough in freezer up to 6 months.
*Adjust baking time if you prefer crunchier cookies. Edges should appear firm.

Enjoy and Bon Appetit!