Ginger Molasses Cookies
Ginger Molasses Cookies are soft and chewy with a hint of crunch from the raw sugar coating. They make the best ice cream sandwiches!
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cup dark brown sugar
- 1 large egg
- 1 tsp vanilla
- 1/4 cup molasses
- 2 1/3 cup all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- 1 cup raw 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.