My Bakery Style Ginger Molasses Cookies make the perfect cookie for gift giving this Holiday season!
One of my favorite cookies of the season are by far ginger molasses cookies. One little secret….stick them in the freezer. They stay chewy, chilled and beyond fabulous. That’s how I eat these babies straight from the freezer. Maybe I’m a weirdo, but trust me 🙂
Stock up on molasses, you will be making these cookies over and over….and over.
Best spices ever. Ginger and cinnamon. Lots of it!
A little different from usual cookie dough recipes. You add a touch of hot water to the dough.
Can’t get enough of this dough! Enjoy friends!
Bakery Style Ginger Molasses Cookies
Prep time: 10 min | Cook time: 7 min | Total time: 17 min
- 2 sticks unsalted butter, softened
- 1 1/2 cups light brown sugar, packed
- 1 cup molasses
- 1 large egg
- 3 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 4 cups plus 1 Cup All-purpose Gold Medal Flour, divided
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup very hot water
- Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- Place butter and sugar into the bowl of a stand mixer, beating until well combined. Add molasses and egg, beating to combine. Add ginger, cinnamon, 4 cups of flour, baking soda and salt beating on low to combine. Slowly add hot water then add remaining 1 cup of flour beating until combined.
- With a medium cookie scoop place dough 1 inch apart and bake for 8-10 minutes until baked through. Remove from oven and with a plastic knife, flatten hot cookies so they are evenly thin. Let cool on baking sheet for 10 minutes before transferring. Before serving, dust with powdered sugar.
Makes 3 dozen cookies
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