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Per serving
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- 1
Cream the butter and brown sugar
In a large bowl or stand mixer, beat 3/4 cup softened butter with 1 cup packed brown sugar until smooth and fluffy, about 1 to 2 minutes. Scrape down the sides and bottom of the bowl. Brown sugar is doing double duty here: it sweetens, but its little bit of molasses is also what keeps these cookies soft and chewy instead of crisp.
- 2
Beat in the egg and molasses
Add 1 egg and 1/4 cup molasses and beat well, scraping the sides, until fully incorporated. Use regular or dark molasses for deep flavor, but skip blackstrap, which turns bitter in cookies.
- 3
Mix in the dry ingredients
Spoon 2 1/4 cups flour into the bowl (spooning keeps it from packing, which would make the cookies dry). On top of the flour add 1/2 teaspoon salt, 2 teaspoons baking soda, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons ginger, and 1/2 teaspoon cloves. Stir the dry ingredients together first, then beat into the dough just until combined. Stop as soon as the flour disappears; overmixing makes tough cookies.
- 4
Chill the dough
Cover the bowl and chill in the fridge for 2 to 3 hours, until the dough is completely cold. Please don't skip this. Cold dough holds its shape in the oven, so instead of melting into flat, sad puddles the cookies stay tall and puffy with soft centers.
- 5
Roll and coat in sugar
Preheat the oven to 350F and line baking sheets with parchment or silicone mats. Put 1/2 cup granulated sugar in a small bowl. Shape the dough into walnut-sized balls about 1 1/2 inches across, roll each one in the sugar to coat completely, and space them about 2 inches apart on the sheet. That sugar coating isn't just for looks: as it heats it dries the surface and helps create those signature crackly tops.
- 6
Bake until the tops just crack
Bake at 350F for 8 to 9 minutes, just until cracks start forming on top. The moment you see cracks, pull them out, even if they look underdone. They finish setting on the hot pan and stay soft in the middle. Let them cool on the pan for 5 minutes, then move to a rack. Eating one warm is mandatory.
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Soft and Chewy Ginger Molasses Cookies
Created by: SugarAndButter
Ingredients
- 3/4 cup butter
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 cup granulated sugar
Instructions
- Cream the butter and brown sugarIn a large bowl or stand mixer, beat 3/4 cup softened butter with 1 cup packed brown sugar until smooth and fluffy, about 1 to 2 minutes. Scrape down the sides and bottom of the bowl. Brown sugar is doing double duty here: it sweetens, but its little bit of molasses is also what keeps these cookies soft and chewy instead of crisp.
- Beat in the egg and molassesAdd 1 egg and 1/4 cup molasses and beat well, scraping the sides, until fully incorporated. Use regular or dark molasses for deep flavor, but skip blackstrap, which turns bitter in cookies.
- Mix in the dry ingredientsSpoon 2 1/4 cups flour into the bowl (spooning keeps it from packing, which would make the cookies dry). On top of the flour add 1/2 teaspoon salt, 2 teaspoons baking soda, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons ginger, and 1/2 teaspoon cloves. Stir the dry ingredients together first, then beat into the dough just until combined. Stop as soon as the flour disappears; overmixing makes tough cookies.
- Chill the doughCover the bowl and chill in the fridge for 2 to 3 hours, until the dough is completely cold. Please don't skip this. Cold dough holds its shape in the oven, so instead of melting into flat, sad puddles the cookies stay tall and puffy with soft centers.
- Roll and coat in sugarPreheat the oven to 350F and line baking sheets with parchment or silicone mats. Put 1/2 cup granulated sugar in a small bowl. Shape the dough into walnut-sized balls about 1 1/2 inches across, roll each one in the sugar to coat completely, and space them about 2 inches apart on the sheet. That sugar coating isn't just for looks: as it heats it dries the surface and helps create those signature crackly tops.
- Bake until the tops just crackBake at 350F for 8 to 9 minutes, just until cracks start forming on top. The moment you see cracks, pull them out, even if they look underdone. They finish setting on the hot pan and stay soft in the middle. Let them cool on the pan for 5 minutes, then move to a rack. Eating one warm is mandatory.