Rachel’s Ginger Molasses Cookies

• servings: 36 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 1/4 cup (284 g) unsalted butter (at room temperature)

2 cups (400 g) white sugar

2 eggs

1/2 cup (170 g) molasses

4 cups (480 g) all purpose flour

1/2 teaspoon salt

4 teaspoons baking soda

4 teaspoons ground cinnamon

2 teaspoon grated fresh ginger (or powdered ginger)

1 teaspoon ground cloves

1/3 cup white sugar for rolling

Directions

Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream on medium-high speed until soft, creamy, and slightly pale in color.

Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.

Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.

Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Add the dry ingredients to the butter mixture and mix on low speed just until no streaks of flour remain. Scrape down the sides to make sure everything is incorporated.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Use a cookie scoop to portion the dough into about 36 balls. Roll the top of each ball in granulated sugar and place on the prepared baking sheet, spacing them about 2 inches apart.

Bake each sheet of cookies for 10-11 minutes at 350°F (175°C).

Let the cookies cool completely on the baking sheet. They'll firm up as they cool, giving you that perfect crispy-outside, chewy-inside texture.

Nutrition

• Calories: 175 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Cholesterol: 26 mg
• Sodium: 160 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 1 g
• Total Sugars: 16 g
• Protein: 2 g