Soft Ginger Molasses Cookies (Print version)
Molasses gives these ginger cookies a deep caramel flavor and a soft, chewy middle.
# Ingredients:
Ingredients
01 -
200 g plain flour
02 -
1 tsp ground ginger
03 -
½ tsp ground cinnamon
04 -
½ tsp baking soda
05 -
¼ tsp salt
06 -
100 g softened butter
07 -
100 g light brown sugar
08 -
1 large egg
09 -
50 g molasses
10 -
30 g granulated sugar, for rolling
# Instructions:
01 -
Mix flour, ginger, cinnamon, baking soda and salt in a bowl.
02 -
Beat butter and brown sugar until smooth and creamy. Beat in the egg and molasses, scraping the bowl so the mixture is evenly combined.
03 -
Stir in the dry mixture just until no dry flour remains. Cover and chill for 30 minutes so the dough is easier to portion.
04 -
Heat the oven to 180°C and line two baking trays with baking paper. Divide the dough into 24 pieces and roll into balls. Roll lightly in the granulated sugar.
05 -
Arrange with at least 5 cm between balls. Bake one tray at a time for 10–12 minutes, until the edges are set and the tops have fine cracks. The centers should still look soft but not wet.
06 -
Leave cookies on the tray for 5 minutes, then move carefully to a rack for at least 5 minutes. Repeat with the second tray; the stated baking time is per tray.
07 -
Serve two cookies per portion. These should be soft and gently chewy, not crisp throughout; they firm up as they cool.
08 -
Store fully cooled cookies in an airtight container for up to four days, or freeze for up to two months.
# Good to know:
01 -
Includes 40 minutes resting or cooling time.