Chewy Ginger Molasses Cookies
Recipe - The Fairway Market Corporate
Chewy Ginger Molasses Cookies
Prep Time15 Minutes
Servings24
Cook Time15 Minutes
0Ingredients
2 cups Bowl & Basket all purpose flour
2 tsp Bowl & Basket ground cinnamon
2 ½ tsp Bowl & Basket ground ginger
¼ tsp Bowl & Basket ground nutmeg
¼ tsp Bowl & Basket ground cloves
1 tsp baking powder
¾ tsp baking soda
¾ tsp Bowl & Basket salt
¾ cup Bowl & Basket unsalted butter, softened to room temperature
½ cup Bowl & Basket brown sugar, packed
1 egg
¼ cup molasses
1 tsp Bowl & Basket vanilla extract
½ cup Bowl & Basket granulated sugar (for rolling cookies)
Directions
- In a medium bowl, combine dry ingredients (flour through salt). Set aside. In the bowl of a stand mixer (or a large bowl with a hand mixer) beat butter until pale and fluffy, about 1 minute, then beat in brown sugar until well incorporated, another minute or so. Repeat with egg, beating the mixture until the egg is well incorporated, pausing to scrape down the sides of the bowl as needed. Beat in molasses and vanilla.
- Gently begin mixing dry ingredient mixture into the butter mixture, adding ½ cup at a time to make sure it is well mixed. Once dough is fully mixed (it will be sticky) cover the bowl with plastic wrap and place in the refrigerator for at least 1 hr or up to overnight to chill.
- When ready to bake, preheat the oven to 350 degrees and line two cookie sheets with parchment paper. Place granulated sugar in a small bowl. Scoop out rounded tablespoons of dough and roll into a ball; roll in granulated sugar to coat and place on the prepared baking sheet, leaving 2 inches of space for spreading.
- Bake cookies at 350 for 12-14 minutes, until edges are set and begin to brown. Remove from the oven and let cool on the pan for 5 minutes (this helps the cookies set up!) before gently removing with a spatula and cooling the rest of the way on a wire rack.
15 minutes
Prep Time
15 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$2.99$0.60/lb
Not Available
Not Available
Not Available
Not Available
Rumford Baking Powder, 8.1 oz
$5.49$0.68/oz
Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz
$1.79$0.13/oz
Not Available
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$5.29$5.29/lb
Bowl & Basket Hickory & Brown Sugar Barbecue Sauce, 18 oz
$2.49$0.14/oz
Organic Valley Large Brown Free Range Organic Eggs, 12 count, 24 oz
$6.99$0.58 each
Sultan Pomegranate Molasses
$4.99$0.53/fl oz
Not Available
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/lb
Directions
- In a medium bowl, combine dry ingredients (flour through salt). Set aside. In the bowl of a stand mixer (or a large bowl with a hand mixer) beat butter until pale and fluffy, about 1 minute, then beat in brown sugar until well incorporated, another minute or so. Repeat with egg, beating the mixture until the egg is well incorporated, pausing to scrape down the sides of the bowl as needed. Beat in molasses and vanilla.
- Gently begin mixing dry ingredient mixture into the butter mixture, adding ½ cup at a time to make sure it is well mixed. Once dough is fully mixed (it will be sticky) cover the bowl with plastic wrap and place in the refrigerator for at least 1 hr or up to overnight to chill.
- When ready to bake, preheat the oven to 350 degrees and line two cookie sheets with parchment paper. Place granulated sugar in a small bowl. Scoop out rounded tablespoons of dough and roll into a ball; roll in granulated sugar to coat and place on the prepared baking sheet, leaving 2 inches of space for spreading.
- Bake cookies at 350 for 12-14 minutes, until edges are set and begin to brown. Remove from the oven and let cool on the pan for 5 minutes (this helps the cookies set up!) before gently removing with a spatula and cooling the rest of the way on a wire rack.