Ginger-Molasses Cookies
Servings 16 cookies
Equipment
- Baking Sheet
- Hand mixer
- Wire Cooling Rack
Ingredients
- 2¼ cups flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp kosher salt
- 1 cup brown sugar
- ¼ cup vegetable oil
- ⅓ cup molasses
- 1 jumbo egg
- 2 tbsp crystallized ginger chopped
- White sugar for rolling the cookies in
Instructions
- Preheat the oven to 350 degrees. Line a baking tray with a Silpat mat.
- In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a hand mixer until creamy.
- Turn the mixer to low speed, add the egg, and beat for 1 minute, scraping the side of the bowl.
- Add the flour mixture to the egg mixture until just combined.
- Add the crystallized ginger and mix.
- Scoop the dough with a spoon. Then, with your hands, roll each cookie into a 1¾-inch ball, then roll and coat each cookie in the bowl of granulated sugar and place them on the baking sheet.
- Bake for 13 minutes. The cookies will be cracked on top and soft inside.
- Let the cookies cool on the sheets for a minute or two, then transfer to a wire cooling rack to cool completely.
- Serve with a glass of milk for dipping (if desired). Enjoy.