Hi everyone and welcome back to The Last Course! 🙂
I feel like it’s been forever since I last posted, but I have to admit that life has been a little bit crazy these past couple of months to say the least.
I started at a new job, which was a huge adjustment (weekends off? what does that even mean!), the holidays this year seemed to be more jam packed than ever before and to top it all off, I got engaged to my wonder boyfriend (now fiancé) Michael!! The wedding plans have just begun & I can’t wait to sort out all the details.
With that said… I wanted to start the new year off right by sharing with you these amazingly soft & chewy Ginger Molasses Cookies. They are incredibly easy to make and have just the right amount of spice to be enjoyed during the long winter months.
Rolling the cookie dough in granulated sugar before baking gives them a nice crunch on the outside, and of course, it makes the cookies look extra pretty 😉 I can’t wait to share more amazing recipes this year, so if you have any requests or questions please feel free to comment below.
Ginger Molasses Cookies
- Servings: Approximately 36 cookies
- Time: 2 hours
- Author: Recipe adapted from Gimme Some Oven
- 1 1/2 cups Stirling Churn 84 Butter Unsalted, room temperature.
- 2 cups granulated sugar
- 1/2 cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- In a bowl, whisk together the flour, baking soda, cinnamon, ginger and salt. Set aside.
- Using a stand mixer, beat together the butter and sugar on a medium-high speed until pale and fluffy, approximately 2 minutes.
- Next, add the eggs one at a time and the molasses, scraping down the sides of the bowl with a spatula after each addition.
- Slowly add in the dry ingredients on low speed until everything is combined.
- Cover the dough with plastic wrap and let chill in the fridge for 30 minutes.
- Pre-heat the oven to 375 degrees & line two cookie sheets with parchment paper or a nonstick silicon baking mat.
- Fill a small bowl with granulated sugar, and scoop the dough into balls (approximately two tablespoons each)
- Roll each ball of dough in the granulated sugar and place on the cookie sheet about 3 inches away from each other.
- Flatten slightly with the bottom of a drinking glass and bake for 8-10 minutes.
- Let cool on a baking rack & enjoy 🙂 !