Ginger Molasses Cookies

Ginger Molasses Cookies

I always make ginger molasses cookies but during the holidays it's such a treat making these.It just makes the holidays more festive.  The holiday is fast approaching and baking season is about to start to give, and send off to friends and love ones. These cookies keep well and never disappoint. It always hits a spot and makes you eat another one and then another, and next thing, you know you ate half a dozen.....Mmmmmmmh, let me grab another one.....

Ingredients:

1 1/2 cup unsalted butter soften

1 cup brown sugar

1 egg

1/4 molasses

2 cups flour {add 1/4 more if you want it more drier, crispy cookies}

1 tsp. baking soda

1/2 salt {omit this if using salted butter}

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground clove

Make sure the butter is soften,  and the egg is at room temperature otherwise it will not cream well. Chill the dough for an hour or so and roll on sugar. Keep uncooked  rolled dough in the freezer and you have a dough ready to bake or freeze the rest. I

Directions:

Cream butter, sugar and eggs in a stand mixer until smooth. Stir in molasses. Combine flour, baking soda, salt, cinnamon, clove and ginger powder and blend into the molasses mixture. Chill dough for 1 hour or overnight. Roll dough to desired size and roll on granulated sugar.{Don't make the rolled dough too big as they expand while baking}. I roll the dough and flattened to a 1/4 size cup ring size; this produces a medium sized cookie. Any bigger, you get a large sized cookie. Don't make them too small either as you'll get a flat cookie after baking. Bake at 375 degrees for 8-10 minutes. Leave the cookies on the baking tray for 1-2 minutes to set and cooled a bit and transfer to a cooling rack to completely cool.{Moving the cookies too soon off the oven and straight to the cooling rack will break easily. It needs to set in a few minutes.

See how cute these cookie dough looks.

I shape the dough and rolled them in granulated sugar and just keep them in the fridge and you have ginger molasses cookies ready for baking. 

The secret to these chewy Ginger molasses cookie is by chilling the dough for a few hours or overnight and rolling them to a medium size disc.

I was supposed to make the ginger molasses cookies to these shapes but the cookie will be too big after being baked. I ended up making it in their regular shape.

Ginger Molasses Cookies! These are so foolproof. Crispy on the edges, and chewy in the middle. Perfect cookies all the time.