Chewy Ginger-Molasses Cookies

I’m of the opinion that everyone should have a few tried-and-true recipes in their arsenal that are always a win and are easy to make. I can do a mean cinnamon bun, a nice crusty sourdough loaf and these amazing gingersnaps!

I’m just gonna get straight into it without the pre-amble. You need to use your time for cookie-making, not reading about someone’s deep connection to their ancestor’s ginger farm.

This recipe makes 24 cookies.

Ingredients:

• 1 + 1/2 cups unsalted butter, softened to room temperature

• 1 cup granulated white sugar

• 1 cup packed brown sugar

• 1/2 cup baking molasses

• 2 large eggs

• 4 1/2 cups all-purpose flour

• 4 teaspoons baking soda

• 1 tablespoon ground ginger

• 2 teaspoons ground cinnamon

• 1 teaspoon ground cloves

• 1 teaspoon fine sea salt

• 1/2 cup finely-chopped candied ginger

Dough Instructions:

• In a mixer, or using a hand-held beater, mix all wet ingredients (butter, molasses, eggs, white & brown sugars..not wet, but will dissolve/melt).

• Mix for 5+ minutes until the mixture is fluffy and well-combined.

• In a separate bowl, whisk together all of the dry ingredients (flour, baking soda, ginger, cinnamon, cloves & salt).

• Using a medium-speed, add 1 cup at a time of the dry mix to the wet until everything is thoroughly combined.

• Mix in candied ginger.

• Note: If the dough seems sticky, add 1/4 cup of extra flour at a time until it is pulling away from the sides of the bowl and you can mold it into a ball without it sticking to your hands.

• Cover the bowl with a tea-towel and pop into the fridge for at least an hour (or even until the next day). The chilling is to make it easier to shape into balls before baking.

Roll & Bake:

• Preheat your oven to 350.

• Roll the dough into 1.5” balls

• Roll each ball in a bowl of white sugar to coat

• Evenly space 12 balls on a parchment-lined cookie sheet. Don’t be tempted to flatten them!

• Bake for 8-10 minutes, until the ball has melted down into a cookie shape.

• Remove from oven and allow them to cool on a paper-towel-lined counter.

A few notes:

• Note: This recipe has a high sugar to flour ratio, meaning they will go from perfectly baked to burnt in a matter of a minute. Keep an eye (and a nose) on them!

• Note : Shorter baking time = chewy cookies, longer baking time = crispier cookies

• Note: You can freeze the dough-balls to bake anytime! Just thaw them out before baking.

Let me know if you’ve tried this recipe and how it turned out.

Pour yourself a cup of coffee and enjoy the coziest cookie ever!

xo - Renée