Soft Ginger Molasses Cookies
Ingredients
- 3/4 cup unsalted butter (1 and 1/2 sticks), softened
- 1 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon fine salt
for rolling the cookies:
- 1/4 cup granulated sugar
optional decorative toppings:
- White chocolate drizzle I melted 1-1/2 bags of white chocolate chips with 1 teaspoon vegetable oil. Drizzled with a fine-tip squeeze bottle.
- White sanding sugar found on Amazon or Michael's craft store
- Wilton holly berry sprinkles found on Amazon or Michael's craft store
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, or the bowl of your stand mixer fitted with a paddle attachment, combine butter and sugar. Cream for one minute, or until fluffy. Beat in egg until smooth. Mix in molasses until combined.
- Sift flour, baking soda, cinnamon, ginger, cloves and salt into the butter mixture. Mix just until combined; do not over-mix. Cover and refrigerate dough for 10-15 minutes.
- Place 1/4 cup sugar into a shallow bowl. Using a cookie scoop (about 1.5 Tablespoons), roll cookie dough into balls, then roll into the sugar. Place on the baking sheet, about 2 inches apart.
- Bake for 10 minutes, until set. Let cool for 5 minutes before moving to a wire cooling rack.
- Cool completely before decorating. Dip half of each cookie into melted white chocolate. Place on a wire rack or lined surface. Drizzle with additional chocolate and top with sanding sugar and berry sprinkles, if desired.
- Enjoy!
Notes
Adapted from I Heart Naptime