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CHEWY GINGER MOLASSES COOKIES

October 31, 2020 0

I used to get a Starbucks hot chocolate nearly everyday in winter when I worked my high school job. I’d walk right by it and since it was freezing and I was cold, I’d stop. Sometimes, I’d add a cookie to my order and then I fell in love with their giant chewy ginger molasses cookies. I’ve always wanted to figure out how to make them and this recipe was born. I spent a week last Christmas, making many different molasses/ginger cookie recipes and finally settled on this one – a combination of different recipes. These chewy, gingery, molasses cookies are a holiday must!

TIPS: The dough will be easier to handle if chilled for 20-30 minutes before baking. It also bakes more evenly if the dough is chilled between batches being baked. If you don’t have coarse sugar, you can sub regular sugar, however, they won’t taste quite the same. I’ve made them both ways and coarse sugar is infinitely better! You can purchase it in your local grocery store or on Amazon – I use Sugar in the Raw.

Chewy Ginger Molasses Cookies
~4 dozen 3″ cookies

Ingredients
1 ½ cups butter, room temperature
2 cups sugar
½ cup molasses
2 eggs
4 cups flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

1 ½ cups coarse sugar, for rolling cookies

Directions

  1. In a medium bowl, whisk flour, baking soda, cinnamon, cloves, ginger and salt.
  2. In the bowl of a stand mixer, beat together butter and sugar for 1-2 minutes on medium speed until light and fluffy.
  3. Add the eggs, 1 at a time, mixing to incorporate. Add the molasses and beat on medium-low until combined.
  4. Gradually add the mixed dry ingredients and beat until combined.
  5. Cover dough and chill in fridge for 20-30 minutes.
  6. Preheat oven to 375 F and line two cookie sheets with silpats or parchment paper.
  7. Using a medium Oxo cookie scoop (1 ½ T.), portion out the dough. Gently shape the dough into balls and roll in the bowl of coarse sugar.
  8. Place on the prepared cookie sheet about 2 inches apart, and bake for 9-11 minutes. The cookies will spread, rise and crack. Let the cookies cool on the cookie sheet for about 5 minutes. Remove to a wire rack to cool completely.
  9. If not consumed immediately, store in a sealed container for up to 1 week.
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