Ginger Molasses Cookies
Macros - 2P 24C 5F
Servings: 40
Serving size: 1 cookie (~36g batter)
Prep Time in Minutes: 15
Cook Time: 12 minutes
Ingredients:
225g unsalted butter, softened
408g brown sugar
1 egg (~55g)
240g molasses
1 TBS baking soda
½ tsp salt
1 tsp cinnamon
1 ½ tsp ground ginger
¾ tsp nutmeg
¾ tsp ground cloves 524g gluten free flour (Cup 4 Cup) or All-Purpose flour 20g crystalized ginger, chopped into small bits
Optional: 40g sugar for rolling tops of cookies
Instructions :
Preheat oven to 350 degrees F.
In the bowl of a stand mixer (or using electric hand beaters) cream the softened butter and brown sugar until well combined.
Add the egg and the molasses and mix until just combined (about 20 seconds).
In a separate bowl combine the dry ingredients (flour, spices, ginger).
Add the dry ingredients to the large bowl with the wet mixture and mix just until incorporated (do not over mix!)
Set mixture in the refrigerator for 20-30 minutes. This step is optional but makes it easier to scoop and roll the cookies so they aren’t too sticky.
Weigh the dough ball to get the total grams in weight for your recipe, then divide by 40 so you know how many grams to make each cookie. Mine came out to 36g per cookie.
Using a tablespoon, remove the appropriate amount of dough for each cookie and roll into a ball.
Optional - Dip the top of the ball into a small bowl of white sugar if you like having that bit of crunch and sparkle on top of your cookie.
Place on parchment lined cookie sheet and bake for 12-15 minutes. The tops and edges should be golden brown and crackled while the center can remain slightly soft and even a little jiggly. This creates a cookie with a crisper outside and softer inside once cooled.
Notes: I have made this with both gluten free flour and all purpose. The GF version results in a flatter cookie.
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