Gingersnap Molasses Cookies

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My wife and MIL were baking cookies for Christmas, and I was told that if I wanted to make cookies I had to bake something chocolate or something different. So, I baked these soft gingersnap molasses cookies. The original recipe says you can add chocolate to the middle of these cookies, but I’m more of a traditionalist and left them out.

I’m a big fan of gingersnaps, so I thought it was a no brainer. Plus, I bought some festively colored sanding sugar with which I could coat the cookies. These cookies were really easy to make, really easy to bake (except having the cojones to pull them out of the oven), and really easy to eat. There is definitely a spicy, molasses taste, though. I suppose I could have used light brown sugar and regular molasses instead of dark brown sugar and blackstrap molasses to change the flavor profile for greater universal appeal.

GINGERSNAP MOLASSES COOKIES
Based on this recipe.

INGREDIENTS

3 cups (375 g) all-purpose flour
1 tsp. baking soda
2 tsp. ground ginger
1 1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. salt
3/4 cup unsalted butter, softened to room temperature
3/4 cup (150 g) dark brown sugar
1/3 cup (104 g) dark molasses (I used blackstrap)
1 egg, room temperature
2 tsp. vanilla bean paste
Granulated sugar, for rolling (I used sanding sugar)

DIRECTIONS:

  1. In a large bowl, mix flour, baking soda, spices, and salt. Set aside.
  2. In a stand mixer, cream butter on high speed for one minute. Add brown sugar, then beat on high until light and fluffy, scraping down the sides as needed.
  3. Add the molasses, egg, and vanilla, beating well and scraping sides as necessary.
  4. On low speed, add the dry ingredients, being careful not to overmix.
  5. Cover the dough and chill for at least two hours or overnight (I chilled mine for 2-3 days).
  6. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  7. Shape dough into one inch balls (mine may have been larger) and roll in sugar to coat. Place on baking sheet at least two inches apart.
  8. Bake for 8-10 minutes, or until edges just start to brown.
  9. Allow cookies to cool on the baking sheet for two minutes before removing to a wire rack to cool completely.
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