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Cookies

Chewy Ginger Molasses Holiday Cookies – Ginger SNAPS!

Everyone loves to eat cookies during the holidays and these will make you very popular.  You can bake them tomorrow and they will still be soft and chewy on Christmas.  I brought them in to work because it was too dangerous to keep them at home, and they were gone before 9am.

If you want to make a cookie that everyone will love, and that is fun to make with kids, here is your winner!  If I were you, I would consider doubling the recipe and bestowing these cookies on all of your most treasured friends, or keeping the extra dough in your fridge to bake at all of your holiday dinners over the next few weeks.

Note:  The recipe below is made with a stand mixture.  However, with plenty of will power and arm strength, it can certainly be made by hand.

Ingredients:

• 2 1/4 cups flour
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup dark brown sugar
• 1 extra-large egg
• 1/4 cup molasses
• Course granulated sugar (for coating cookie dough before baking)

Preheat your oven to 350 degrees.  Begin by sifting the flour, baking soda, salt, cinnamon, and ginger into a large bowl.

In a stand mixer, beat the eggs and brown sugar together until it becomes light and fluffy.  On low speed, add the molasses and mix until combined.  Slowly, add the flour mixture, about one cup at a time, until it is all combined into the dough.

Place the course sugar in a shallow bowl.  Using a teaspoon, scoop out a heaping spoonful of dough.  Roll into a ball using your palms, and then roll through the sugar.  Place on the baking dish.  Repeat to make the rest of the cookies (makes about 2 dozen).  Leave plenty of room between cookies on the baking sheets, as they will spread out during baking.

Bake for about 8 minutes, or until the cookies have spread and begin to crack slightly on top.  They should still be quite soft, and they will continue to firm as the cool.  Carefully, with a spatula, transfer the cookies to a cooling rack to cool for at least fifteen minutes (this is the hardest part of this recipe because they will look and smell so delicious).  Store in an air tight container for up to 5 days.