These crackly cookies are chewy, soft and punctuated with molasses and ginger.
Prep Time10 minutesmins
Cook Time12 minutesmins
Refrigerate Dough2 hourshrs
Total Time2 hourshrs22 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies, ginger, molasses
Servings: 47cookies
Calories: 91kcal
Author: Chef Sara Furcini
Ingredients
3/4cupunsalted butter
1cupwhole wheate flour
2cupsall purpose flour
3/4cuppacked light brown sugar
4tspground ginger
1tbspground cinnamon
3/4tspbaking soda
1/2tspsalt
3/4cupmolasses
1tbspwhole milk
1/4cupgranulated sugar
1/4cuppowdered sugar
Instructions
Soften the Butter
Remove butter to soften. This takes about 1 hour. As an alternative, you can place the butter in the microwave on defrost for 15 seconds.
Make the Dough
Start by adding the flours, brown sugar, ginger, cinnamon, baking soda, and salt to a stand mixer fitted with a whisk attachment. If you don't have a stand mixer, just do this in a bowl with a spatula.
Stir at medium speed until combined. Add soft (not liquid) butter and beat for 2 minutes. Add molasses and milk. At this point, the dough will be easier to work with if you stir it a bit and then switch to using your hands, squeezing just to combine everything.
Divide the dough into 2 balls. Wrap each portion with plastic wrap. Refrigerate for 2 hours or overnight.
Bake the Cookies
Preheat oven to 350°F and move the rack to the center of your oven. Line 3 baking sheets with parchment paper.
Use a 1-Tablespoon measuring spoon to form approximately 47 balls. Roll and dip the balls into granulated sugar followed by powdered sugar. Place 2-inches apart and bake for 12 minutes. The cookies will appear slightly soft in the center. That's ok, they will firm up a bit as they cool. Wait 5 minutes before eating.
Notes
If you don't want a lot of cookies, you can reduce the ingredients by half or refrigerate half of the dough for a few days.Store baked cookies in a sealed container for up to 1 week.