Ha, I’m back! (If you listen to Car Talk, that will sound familiar.) I just realized it’s been nearly two months since I’ve cooked or baked anything exciting enough to document. Work changes everything! In a good way though.
The new year has already been tough on many of my friends dealing with family issues and/or various injuries so I decided to bake cookies this morning and send some care packages around the country. I’ve never made ginger molasses cookies but something about the ginger just seemed so comforting. I turned to the King Arthur Flour website and found a highly rated soft ginger cookie recipe. They turned out exactly as advertised – soft, gingery, and delicious! And I was a bit nervous too since I realized after I took the first batch out of the oven that I’d left out half of the butter. Oops.
Soft Ginger Molasses Cookies, courtesy of King Arthur Flour
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 cup molasses OR 1/4 cup molasses + 1/4 cup ginger syrup
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons ground cloves
- 1 teaspoon ground ginger
- 2 large eggs
- 3 1/2 cups all purpose flour
- raw or pearl sugar for coating
Preheat oven to 325.
1) In a large mixing bowl, cream together the butter and sugar until they’re light and fluffy.
2) Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices.
3) Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated. Stir in the flour.
4) Scoop the soft dough into 1 ½” balls and roll them in raw or pearl sugar.
5) Space the cookies on the prepared baking sheets, leaving about 2 ½” between them.
6) Bake them for 10 minutes. The centers will look soft and puffy.
7) Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.