Ginger Molasses Cookies are chewy cookies with a slightly spicy warm flavor. This is traditionally a Christmas cookie recipe, but the cookies can be made and enjoyed all year long.This recipe yields 60 cookies. They are relatively small, so the serving size is 2 cookies.
Preheat the oven to 350 degrees F. Line two rimmed baking pans or cookie sheets with parchment paper or silicone pastry mats and set aside.
In the bowl of an electric stand mixer (or if using an electric hand mixer, a large mixing bowl), cream together the butter and sugar on high speed for 2-3 minutes, until light and fluffy. Turn the mixer to low and add the molasses, then the baking soda, salt and spices.
With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Turn the mixer to low speed and mix in the flour, just until combined. Don’t over mi or your cookies will be tough.
Using your hands to roll the dough or a small cookie scoop, form the dough into 1-inch balls. Place them on the prepared baking sheets, leaving 1-2 inches between them. They will spread a little bit, but not much.
Bake the cookies for 10 minutes. The centers may look soft, which is fine, as they will continue to bake on the pan as they cool.
Remove the pans from the oven and cool the cookies on the pan for 5 minutes before transferring them to a rack to cool completely.
After the cookies have cooled completely, if desired, dust with powdered sugar.
If you will be freezing the cookies, do not add powdered sugar until they are baked and cooled and you are ready to serve them.
Place baked cookies on a sheet pan in the freezer. Once frozen, store covered in a freezer safe container or in zip top plastic bags. Best used within 3 months.
The unbaked dough also freezes well.
To bake from a frozen state, set oven temperature to 325 degrees F. and if necessary, increase baking time an additional 5-7 minutes. (Check the cookies for doneness after 10 minutes of baking)
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