These Molasses Ginger Cookies have a soft chewy center, with the crispy crunch of a sugar-coated exterior. The combination of the deep sweet molasses and the spicy bite of ginger, and made with a sightly different twist from the old-fashioned kind.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: Molasses Ginger Cookies
Servings: 4Dozen
Equipment
Mixer
Cookie Sheets
Cookie Dough Scoop
Ingredients
2 -1/2cupsGranulated Sugar(reserve 1/2 cup for rolling)
1cupOrganic Coconut Oil(substitute vegetable shortening or lard)
2Large Eggs
1cupFull Flavor, Unsulfured Molasses
1tspVanilla
4cupsAll-Purpose Flour
2tspsBaking Soda
1tspSalt
1tsp eachDried Ginger, Cinnamon, and Cloves
1 tbspFresh Grated Ginger Root
Instructions
Preheat oven to 350F.
Sift together flour, baking soda, salt and dried spices in a bowl and set aside.
In a mixing bowl cream coconut oil and 2 cups of sugar. (Setting aside the other 1/2 cup in a dish for later).
Add in 2 eggs and continue to mix until incorporated
Add in molasses, vanilla and fresh ginger root and continue to mix until well combined
With the mixer on low, slowly add in the dry ingredients, stopping to scrape down the sides of the bowl periodically to make sure it is well conbined.
Using a cookie scoop or a large tablespoon create walnut sized balls of cookie dough, and roll in the remaining 1/2 cup of sugar to coat. Space evenly on a cookie sheet leaving about 2 inches between for cookies to expand.
Bake cookies at 350F for 8-10 minutes, or until set, turning pans half way through for even baking. Remove from oven while still soft. Do not overbake in order to maintain a chewy texture. Cool 5 minutes on the pan before transferring to brown paper to fully cool. Store in airtight containers.