Molasses & Ginger Spice Cookies
chewy & everything nice.
Queue in fall vibes here. We’re leveling up against the PSL (I don’t even want to write out the acronym because quite honestly, it feels a little overplayed at this point. There are too many people on either side, so I’m choosing the no-side-PSL but on the side of, heck-yeah-fall-vibes. That I can get behind. I’ve been making these cookies for almost 10 years now. Changed up the recipe here and there to get the right consistency & flavor profile to literally put some autumn in your mouth.
Molasses & Ginger Spice Cookies
Ingredients:
2 C All-purpose flour (if using gluten free flour, sub your favorite)
1 1/2 Tsp Baking soda
1 Tsp Cinnamon
1 Tsp Freshly ground nutmeg (yes, it makes a difference)
1/2-1 Tsp Freshly grated ginger (depending on your spice kick level threshold)
1/2 Tsp salt
1 1/2 C sugar, separated (yes, it’s sweet, but read the recipe)
3/4 C (1 1/2 sticks) unsalted butter (let this sit at room temp for a bit)
1 Lg egg
1/4 C molasses (don’t stress about the type -or- color)
Steps
Pre-heat oven to 350°. Place 1/2 C of the sugar aside. Whisk together dry ingredients; flour, baking soda, cinnamon, nutmeg, and salt.
Beat/whip butter and remaining 1 C sugar until combined. Beat in egg & then molasses until combined. If using electric or stand mixer, reduce speed to low and gradually add in dry ingredients, juuuuust until dough forms.
If you have a melon baller, this works great here, but grab about 1 Tbsp of dough and roll in sugar to coat.
Arrange balls on baking sheets, approx. 3” apart. Bake 10-15mins, or until edges of cookies are just firm. Once you remove cookies from oven, allow to cool 1 minute or so on baking sheet and then transfer to racks to cool completely.