Ginger Molasses Cookies
Ah, the smells and tastes of fall, our favorite time of the year. Turkey roasting in the oven, pumpkin pie, eggnog, gingerbread…and all the spices! Nutmeg, cinnamon and ginger are among the most aromatic and flavorful.
When it comes to making the kitchen smell like a little slice of heaven, though, we opt for ginger and make our Ginger Molasses Cookies. They are chewy, spicy bundles of goodness! The secret ingredient here is the addition of crystallized ginger, which gives the cookies an extra kick of spice.
Whisk all of the dry ingredients together.
Beat butter, shortening and sugar until very pale in color.
Be sure scoop is completely full and level.
Roll the tops in sugar.
Place flat side (non sugar side) down, evenly spaced on prepared sheet.
Enjoy!
Ginger Molasses Cookies
- ¼ cup (2 oz) unsalted butter – room temp
- ½ cup (3.4 oz) shortening
- 1 cup (8 oz) dark brown sugar packed
- 1 large egg
- ¼ cup (3 oz) molasses
- 1 TBS milk (preferably whole)
- 2 1/3 cups (10.5 oz ) flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp cloves
- ½ tsp salt
- ½ cup (3 oz) diced crystallized ginger
- Ginger Sugar or Turbinado sugar (for rolling)
Whisk together the flour, soda, cinnamon, ginger, cloves and salt – set aside.
Using a stand mixer with a paddle attachment, beat butter, shortening and sugar until very light – about 5 minutes. Add egg, molasses and milk and beat to combine well. Add flour mixture and mix until just combined. Mix in crystallized ginger. Cover and refrigerate at least one hour or overnight.
Preheat oven to 350. Using a small scoop (we use #70 which measures just under 1.5″ diameter), scoop dough and coat tops in sugar. Place on cookie sheet lined with parchment about 2” apart. Bake one sheet at a time about 8-10 minutes, rotating sheet halfway through. Cookies will crack on top and may look wet, but that’s ok as they will continue to cook on the sheet. Cool completely on pan and store in airtight container for up to one week.
Scooped dough freezes well up to one month. When baking straight from the freezer, add 2-3 minutes to bake time.
Makes about 45