gingerbread molasses cookies
These gingerbread molasses cookies have a crisp edge, chewy centers, big gingerbread flavor, and pretty, sparkling crackly tops. These are perfect for the holidays and cookie boxes.
- Yield: 21 1x
Ingredients
113g unsalted butter, room temp (1 stick ; 1/2 cup ; 8 Tbsp)
150g granulated sugar (3/4 cup)
55g dark brown sugar (1/4 cup, packed – light brown sugar is fine)
1 tsp Diamond Crystal kosher salt (or 1/2 tsp regular table salt)
113g molasses (1/3 cup)
1 whole egg, large
2 tsp vanilla
300g all purpose flour (2 1/2 cups)
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1 1/2 tsp baking soda
topping
1/4 sparkling sugar
1/4 cup granulated sugar
Instructions
Preheat the oven to 350 F (177 C).
Cream butter, sugars, and salt together until fully combined and lightened.
Add the egg, vanilla, and molasses and continue mixing until the mixture is emulsified.
Add the dry ingredients and fold in with a spatula until there are no streaks of flour.
In a small bowl, combine the granulated sugar and sparkling sugar.
Scoop balls of dough with a #30 cookie scoop and roll in the sugar mixture before placing on a parchment lined baking sheet a couple inches apart.
Bake for 12-14 minutes. Once removed from the oven, immediately “scoot” the hot cookies with a round metal cookie cutter to both shape them and add a more crackly look on top.
Cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Find it online: https://linenandgray.com/gingerbread-molasses-cookies/