Bakery Style Ginger Molasses Cookies
These homemade gingerbread cookies are the perfect treat for spreading holiday cheer. The warm spices of ginger and cinnamon, combined with the deep sweetness of molasses, create a delightful aroma that fills your kitchen as they bake. Once cooled, these cookies have a soft and chewy texture that is sure to please everyone who takes a bite. Dusting them with powdered sugar adds a festive touch that makes them irresistible for any gathering.
— Constant Cookbook
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees 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.
Yield
3 dozen cookies
Nutrition
- Calories: 173 kcal
- Carbohydrate Content: 29 g
- Protein Content: 2 g
- Fat Content: 5 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 18 mg
- Sodium Content: 86 mg
- Fiber Content: 1 g
- Sugar Content: 16 g
- Trans Fat Content: 0.2 g
- Unsaturated Fat Content: 1.3 g
- Serving Size: 1 serving
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