Many ginger cookies are often very hard to bite into, not so gingery and very sweet. Some cookies have been known to to even break teeth. This recipe is for people who like it soft, spicier and less sweet than what we’re used to.
3/4 cup butter, softened
1/2 cup & 2 tbsp sugar
1.5 eggs (2 yolks, 1 white)
1/4 cup molasses
2-1/4 cups all-purpose flour
3 teaspoons ground ginger
1 teaspoon baking soda
3 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon salt
Additional icing sugar
- Preheat oven to 350* F and prepare to use the middle rack.
- In one bowl, cream butter and sugar until light and fluffy.
- In a second bowl, beat the eggs fully and add the eggs to the first bowl, mixing thoroughly.
- Add the molasses to the mixture and mix well.
- In a third bowl, Combine the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt.
- Pour the wet mixture into the dry mixture and mix well using hands.
- Prepare baking sheets by lining baking area with parchment paper.
- Grease parchment paper where the cookies will be baking.
- Roll the dough into 1-1/2-in. balls, then roll in icing sugar.
- Place 2 in. apart on the parchment-lined baking sheets.
- Bake until puffy and lightly browned, 14 minutes (electric oven).
- Remove to cool.
- Photos can be misleading. Dough and cookie color will depend on what kind of molasses is used. For this recipe, unsulphured, Blackstrap molasses was used.
- The most thorough and loving way to mix dough is to do it by hand. Dough is dough. Get in there and mix it like you mean it.
- Dough portions were done by hand, though you could use an ice cream scooper or spoon if preferred.
- The cookies will harden over time, so to keep them soft, store them in a sealed container. If crunchy features are desired, let them sit out for a few hours after cooling. The edges will be crunchy while the center moist.