Molasses Cookies

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I truly believe that the specific brand ingredients that I list in the recipe make a big difference in how the cookies turn out. I usually double the recipe even if I don't plan to bake that many cookies because the dough freezes very well.

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  • Average
  • Average budget

Ingredients

  • 3/4 c. butter, melted (not margarine)
  • 1 c. brown sugar
  • 1 egg
  • 1/4 c. Brer Rabbit Molasses
  • 2 c. flour
  • 2 t. baking soda
  • 1/2 t. salt
  • 1 t. ground cinnamon (REAL cinnamon. I buy mine from King Arthur flour)
  • 1/2 t. ground ginger
  • 1 t. Soft diced ginger (King Arthur brand)
  • Demarara sugar or coarse sugar for rolling before baking

Preparation

Step 1

Preheat oven to 375 degrees.
Combine butter, brown sugar and egg until smooth. Stir in molasses.

Step 2

In separate bowl, combine dry ingredients.

Step 3

Slowly add dry mixture into molasses mixture. When combined, add soft, diced ginger and mix completely. Cover and refrigerate dough for several hours until cold.

Step 4

Using cookie scoop, scoop dough and then roll in demarara sugar before placing on baking sheet covered in parchment paper.

Step 5

Bake for 8-10 minutes, depending on cookie scoop size. Cool on cookie sheet for 3 minutes then move to cooling rack to finish cooling.

Step 6

Cool completely before packaging.

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JP asked that I put a note saying that he prefers when I cook the cookies on 350 degrees. This makes a much "raw-er" inside. (I did this by accident, setting the oven too low).

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