Ginger Molasses Cookies

There is something about ginger molasses cookies that makes me want to cozy up by a fireplace and stare out the window into the snow. I love pairing these with a hot cup of apple cider or a latte in the afternoon.

I kept it macro friendly by making the portions a little smaller than what you might get at a bakery. They are still plenty big though and pack a lot of flavor.

Because this makes a LOT of cookies I like to give some away as holiday gifts. If you want to keep them all to yourself they freeze very well in a sealed container. Just pop one out about 15 minutes before you want to eat it and it’s ready to go!

Note: I have made these with regular all-purpose  or gluten free flours. The gluten free version makes for a flatter cookie while the regular flour makes them more puffy.

Instructions

1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer (or using electric hand beaters) cream the softened butter and brown sugar until well combined.
3. Add the egg and the molasses and mix until just combined (about 20 seconds).
4. In a separate bowl combine the dry ingredients (flour, spices, ginger).
5. Add the dry ingredients to the large bowl with the wet mixture and mix just until incorporated (do not over mix!)
6. Using a tablespoon or small handheld scooper, remove the appropriate amount of dough for each cookie and roll into a ball. Divide weight of dough ball into however many cookies you want to make. Macros listed are for 40 smaller cookies.
7. Optional - Dip the top of the ball into a small bowl of white sugar if you like having that bit of crunch and sparkle on top of your cookie.
8. Place on parchment lined cookie sheet and bake for 12-15 minutes. The tops and edges should be golden brown and crackled while the center can remain slightly soft and even a little jiggly. This creates a cookie with a crisper outside and softer inside once cooled.