Sunny's Ginger Molasses Cookies
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 cup
Salted Butter (softened)2 tbsps
Molasse (unsulfured)1 tbsp
Ginger (grated fresh)1 large
Egg2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Pumpkin Pie SpiceDirections:
1
Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy
2
Add the molasses and ginger and blend until smooth
3
Then add in the egg and blend until incorporated
4
Add the dry: In a large bowl, whisk together the flour, baking powder and pumpkin pie spice
5
Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough
6
Refrigerate for 30 minutes
7
Roll, bake and top: Preheat the oven to 350 degrees F
8
Line 2 baking sheets with parchment
9
Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup)
10
Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides
11
Place the balls on the prepared baking sheets 1 inch apart and gently press each down
12
Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place
13
Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack
14
Cool before serving
15
Store in an airtight container for up to 6 days