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Ginger Molasses Cookies

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Hall Foose


Recipe Introduction

"We used to sell bags and bags of these cookies every day at Mockingbird Bakery. The key to getting them at their chewy best is keeping a close watch on them while they are in the oven and removing them from the hot pans straight away to a cooling rack. Store them in an airtight container to keep them fresh."

List of Ingredients

◦ 2 � cups unbleached all-purpose flour
◦ 1 teaspoon baking soda
◦ � teaspoon salt
◦ 1 � teaspoons ground ginger
◦ 1 teaspoon ground cinnamon
◦ � teaspoon ground allspice
◦ � teaspoon ground cloves
◦ � cup packed dark brown sugar
◦ � cup (1 � sticks) unsalted butter, softened
◦ 1 large egg
◦ � cup molasses
◦ 1 cup granulated sugar


Recipe

Preheat the oven to 350� F.

In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. In an electric mixer fitted with the paddle attachment, beat the brown sugar and butter at medium speed until light in color. Add the egg and molasses, and beat until well combined, scraping the bowl as necessary. Reduce the speed to low and slowly add the flour mixture. Scrape the bowl and mix for 1 minute at medium speed.

Form the dough into tablespoon-size balls. Roll each ball in granulated sugar and place 2 inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes, until slightly brown and puffed. Transfer to a rack to cool.

Makes 24 cookies





❧ Notes:

� Spray the measuring cup with a little nonstick spray before adding the molasses and the molasses will slip right out.

� A little bit of diced crystallized ginger pushed into the center of the cookies before they go in the oven dresses them up and adds a little zing.

� These cookies can be rolled in sugar, then frozen, and baked a few at a time right from the freezer for an afternoon coffee break pick-me-up. Increase the baking time to 15 minutes.