Ginger Molasses Cookies

Adapted from Flour Bakery


3/4 c unsalted butter (170g), melted and cooled to the touch

1 c packed light brown sugar (220g)

1/4 c unsulphured dark molasses (80g)

1 egg

2 cups unbleached all-purpose flour (280g)

1 tsp baking soda

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp kosher salt

1/4 tsp ground cloves

3 tbsp minced candied ginger

Granulated sugar for coating


Mix butter, brown sugar, molasses and egg with a wooden spoon until well combined (about 30 seconds).

Stir the flour, baking soda,  ground ginger, cinnamon, cloves, and salt and then add the flour mixture and the minced candied ginger to the butter/sugar and mix until completely combined.

Refrigerate in an airtight container for a couple hours or overnight.

Preheat the oven to 350, line a baking sheet with parchment paper (I KNOW it works this way).

Place some granulated sugar in a small bowl and roll the dough by heaping tablespoons and place on the baking sheet 2 inches apart. Bake 15 minutes or until crackly on top and barely firm. Cool on the pan on a wire rack for 5 minutes and then let them cool entirely on the rack.

And then they’ll come out looking like one of these 2 cookies. Both of which are delicious.


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