Soft Gingersnap Molasses Cookies
makes 3 dozen
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 and 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/3 cup dark molasses
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar, for rolling
- 1 cup butterscotch chips or white chocolate chips or semi-sweet chocolate chips (optional)
Directions:
In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 4 hours of overnight. I made mine in the morning and baked in the evening.
Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. (Kids love this sugar rolling part!). Place balls 2 inches apart. Bake for precisely 8-10 minutes, until the edges are just turning brown – cookies will be puffy and still appear soft in the middle. Mine took 8:30 minutes. Remove from the oven and, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie.
Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Notes:
I love gingersnaps! But I also love soft and chewy cookies, so this was the perfect combo. Unfortunately, Jordan and I have opposite sweet palates! He obligingly ate two for FHE last night, but the kids and I downed enough to make up for it. These just taste like the holidays to me! I froze half of the dough balls to bake nearer to Christmas, too. I didn't add any of the chips on top, but I'm sure that would be yummy as well.
© Sally’s Baking Addiction 2012 recipe & photos
These look so good!
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