Ginger Molasses Cookies are soft and chewy with a hint of crunch from the raw sugar coating. They make the best ice cream sandwiches!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies, dessert, ginger
Servings: 36
Author: Damaris
Ingredients
3/4cupunsalted butter, room temperature
1 1/4cupdark brown sugar
1largeegg
1tspvanilla
1/4cupmolasses
2 1/3cupall-purpose flour
2tspbaking soda
1/2tspsalt
2tspground ginger
1tspcinnamon
1/4tspnutmeg
1/4tspblack pepper
1cupraw cane sugar
Instructions
Add butter and brown sugar to the bowl of a mixer.
Mix until completely combined. Add egg and continue to mix until mixture is light in color and fluffy.
Whisk all dry ingredients together. Add all at once to butter mixture along with the molasses and vanilla.
Stir just until everything is mixed together.
Pour the dough into a bowl and cover tightly with a lid or plastic wrap.
Chill in the refrigerator overnight.
Preheat oven to 350 degrees. Line two baking pans with parchment paper.
The next day, remove dough from the refrigerator. Using a small cookie dough scoop make small balls by rolling in hands.
Roll each ball in the raw cane sugar until completely covered.
Space cookies 2-3 inches apart on the baking sheets. Bake for 8-10 minutes or until done. I usually remove them when I see small cracks forming across the top of each cookie.
Allow to cool at least 5 minutes. Remove each cookie to a cooling rack. When completely cooled, store cookies in an airtight container for up to a week.