With these irresistibly spiced cookies, enjoy the warm flavors of ginger and molasses. Because of their chewy texture and sugary coating, they are ideal for any occasion.
Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 2 1/4 cups all-purpose flour. 2 teaspoons baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1 teaspoon ground ginger. 1/2 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground allspice. 1/2 cup crystallized ginger, finely chopped. 1/3 cup granulated sugar for rolling.
Instructions: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until smooth and creamy. Add the molasses to the butter-sugar mixture and mix until well combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the chopped crystallized ginger. Cover the cookie dough and refrigerate for at least 1 hour, or until firm. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Place the 1/3 cup of granulated sugar in a shallow dish. Roll tablespoon-sized portions of cookie dough into balls, then roll each ball in the granulated sugar to coat. Place the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 10 minutes
save briarcliff
