Ginger Molasses Cookies

This time of year is full of so many wonderful holiday parties and ginger molasses cookies are a great treat to share at these events. I love spices in anything but especially in cookies and these have a mildly peppery bite to them. They taste best the day they are baked but they’ll keep in an airtight container for several days, if you don’t eat them all first.


2 ½ cup flour
2 ¼ teaspoons baking soda
1 tablespoon ground ginger
½ teaspoon allspice
½ teaspoon salt
½ teaspoon ground pepper
¾ cup butter, softened
½ cup sugar + more for coating (approximately 1/3 to ½ cup)
½ cup light brown sugar
6 tablespoons molasses
1 egg, room temperature

In a medium bowl whisk together the flour, baking soda, ginger, allspice, salt, and pepper; set aside. In the bowl of a stand mixer, cream together the butter, ½ cup sugar, and light brown sugar on medium speed until light and fluffy. Scrape down the bowl, add the molasses and egg, mix on medium speed, then scrape down the bowl again. Transfer 1/3 of the dry ingredients into the bowl of the stand mixer then mix on low speed for 10 seconds. Repeat these steps for the remaining 2/3 of the dry ingredients, mixing just until all of the flour has been incorporated. Shape the dough into a disk, wrap in plastic wrap, and freeze for 20 minutes.

Preheat the oven to 350 degrees. Place the sugar for coating in a small bowl. Roll dough into approximately 2 inch balls. Roll the balls of dough in the sugar, place on parchment lined baking sheets 3 inches apart, and then flatten each ball to about ¼ inch thickness. Bake for 12 to 16 minutes, let cookies rest on the baking pans for 5 minutes, then transfer the cookies to a wire rack to cool.

Yields: 12 to 16 cookies


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