Man. I think I have baked more in the past 48 hours than the last year. I made Chocolate Sugar cookies, Ginger Molasses cookies, Pumpkin Pie, Lemon Meringue Pie, Cheesecake and French Toast Casserole. You’d think I’d either get sick of sweets or go into diabetic coma. But neither of those have happened. Mainly because I make these things to share. In fact, I didn’t even taste the pies.
But here is a recipe for Ginger Molasses Cookies that my dear recipe-sharing friend Julie passed along to me after her sis-in-law passed it on to her. I love how that works. I had a couple of requests for the recipe on Christmas Eve, so why not share it with all of you? These cookies are so yummy! They have the nice spice of ginger snaps but are soft and chewy.
P.S. Haley’s tip for cookies that need to chill when you’re short on time, which in my experience, is every time: Pop it in the freezer for 20 to 30 min. It very quickly chills the dough just enough to handle. In-between batches, I pop it in the fridge to keep it cool. This cuts the chill-time by hours sometimes. Plus it give you a few minutes to clean up the kitchen you just trashed.
Ginger Molasses Cookies
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup tightly packed light brown sugar
¼ cup molasses
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
small bowl of sugar for tossing cookies
Using a mixer (hand-held or stand), combine butter, brown sugar, molasses and egg and mix for about 20 seconds until well mixed. In a separate bowl, stir together the flour, soda, ginger, cinnamon, cloves and salt and fold this into the butter/sugar mixture by hand until well mixed.
For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (at least 3-4 hours) before baking. When you are ready to bake, preheat oven to 350 degrees and position rack in center of the oven.
Scoop out balls of dough and place them one by one in a bowl of sugar and gently toss to coat on all sides. Place the cookies on a cookie sheet, with parchment paper if you have it, about 2 inches apart and bake for 15-17 minutes until the cookies are crackly on top and just barely firm to the touch. Remove from oven and let cool on a wire rack. And most importantly, eat and enjoy.