I like these gingery molasses cookies so much, I think I will make them every fall and winter! I first made them during this past Christmas season and think they’re a great cookie to munch on during the cold weather. They’re flavored with lots of ginger and some cinnamon and cloves. They’re slightly crispy on the outside and soft and chewy on the inside. And they are one big cookie! Big enough to satisfy any sweet tooth.
They’re very buttery, too–rich and buttery. And after you roll the cookie dough into balls, you also roll them in coarse sugar–I think the coarse, sparking sugar coating really makes them look special! Molasses cookies have never been a huge favorite of mine, but I really like these, so if you’ve never made molasses cookies before, you may want to give these a try!
JUMBO GINGER MOLASSES COOKIES by NancyC, adapted from Taste of Home
Makes 26 to 28 cookies
- 1 1/2 cups (3 sticks) butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 4 1/2 cups all-purpose unbleached flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 2/3 cup coarse sugar
Preheat oven to 350˚F.
In large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses; set aside.
In medium bowl, blend the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add this mixture to the butter/sugar mixture and mix everything well.
Shape cookie dough into 2-inch balls (I used an ice cream scoop to scoop the dough, then rolled it into balls) and roll in coarse sugar. Place 2 1/2 inches apart on ungreased baking sheets (or baking sheets lined with parchment paper). You’ll be able to fit about 6 cookies on each baking sheet. Bake 13 to 15 minutes or until tops are cracked. Let cool on cookie sheet for 1 minute, then transfer to wire racks to cool completely.
Do you like gingery, spicy, molasses-flavored cookies? What kinds of cookies do you like making during the winter months?