Soft Ginger Molasses Cookies
These ginger cookies are soft and puffy from a little added baking soda, and get an extra kick of ginger from diced pieces of candied ginger.
Servings: 31 cookies
Calories: 111.9kcal
Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup molasses
- 2 ¼ cups (10.125 ounces) all-purpose flour
- 2 teaspoons ground ginger
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ cup sugared ginger chunks cut into small pieces
- ½ teaspoon kosher salt
- ¼ cup Turbinado coarse sugar or granulated sugar
Instructions
- Preheat oven to 350˚F and line two cookie sheets with parchment paper.
- Using a standing mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 4 - 5 minutes. Beat in egg. When thoroughly incorporated, add the molasses.
- In a separate mixing bowl whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set the mixer to the lowest speed and add the dry ingredients to the butter-sugar mixture in thirds. Beat on low only until the flour is completely mixed in.
- Pour some of the Turbinado sugar onto a small plate. Roll the dough into 1 ½" balls that weigh anywhere from .8 to 1 ounce. Roll the balls of dough in the Turbinado sugar and arrange them 2 inches apart on the cookie sheets. These cookies will spread.
- Bake for 10 - 12 minutes or until the edges begin to firm up and the cookies are puffy. Cool on cooling racks.
Nutrition
Calories: 111.9kcal | Carbohydrates: 16.4g | Protein: 1.2g | Fat: 4.7g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.2g | Trans Fat: 0.2g | Cholesterol: 17.8mg | Sodium: 59.6mg | Potassium: 55.7mg | Fiber: 0.3g | Sugar: 9.4g | Vitamin A: 146.2IU | Vitamin C: 0.003mg | Calcium: 10.3mg | Iron: 0.6mg