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Mom’s Molasses Ginger Cookies

My Christmas holiday doesn’t officially start until I take my first bite of my Mom’s legendary gingerbread cookies. These are made with sweet, thick molasses, which gives them the most scrumptious chew in the center, juxtaposed perfectly by crisp edges to nibble and the crunch of sweet granulated sugar on top. These remain the top requested cookie from my cousins and family members each year after decades of baking.

My Mom used to toil to assemble giant cookie baskets each Christmas for friends and family, and I remember every square inch of our countertops being covered in cookies of any and all varieties, from Rugelach to Peanut Butter Balls, but this gingerbread cookie was the one I always plucked from the pile as they cooled (when Mom wasn’t looking, of course). If you are a holiday cookie maker, give this one a try. The tang of ginger mixed with the warmth of cinnamon and cloves is irresistible. This recipe is worthy of a spot in the annual lineup.

Pro Tips

Be sure to leave time for chilling the dough when you set out to make these, as it is a crucial step in the process to achieve the correct consistency in your cookie.

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Mom’s Molasses Ginger Cookies

Kristen
These classic cookies have the tang of ginger, the sweet chew of molasses with crispy edges to nibble and the crunch of granulated sugar topping.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, Side Dish, Snack
Servings 45 cookies

Equipment

  • Sheet Pan
  • hand mixer -or- stand mixer
  • Parchment Paper
  • Mixing Bowls

Ingredients
  

  • cups butter, softened to room temperature (not melted*)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • ½ cup molasses (unsulphered) Grandma's Brand
  • 2 large eggs
  • cups all-purpose flour
  • 4 tsp baking soda
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp salt

Instructions
 

  • In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
  • Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
  • Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
  • Preheat oven to 350°F.  Line a sheet pan with parchment paper; set aside.
  • Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
  • Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will crack more while cooling.)  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
  • Serve warm and enjoy, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.