Chewy Molasses Cookies with Crystallized Ginger

Recipe by: Catherine Pla

Makes about 18 cookies

Chewy Molasses Cookies with Crystallized Ginger

It wouldn’t be fall without the warming spice of these delicious cookies.

• 2 ¼ c (280g) all-purpose flour

• 1 t baking sodaK

• ½ t baking powder

• 2 t cinnamon

• 1½ t ground ginger

• ½ t ground cloves

• ¼ t ground nutmeg

• ¼ t ground cardamom

• ¼ t kosher salt

•  ¾ c (170g) unsalted butter, room temperature

• ½ c (100g) light or dark brown sugar

• ¼ c (50g) granulated sugar

• ⅓ c (80ml) molasses

• 1 egg, room temperature

• 1 t vanilla extract

• ½ c crystallized ginger, chopped

• Turbinado, demerara, or sparkling sugar

Preheat the oven to 350. Line 2 sheet pans with parchment.

Combine flour, baking soda, baking powder, spices, and salt in a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, mix butter and sugars on medium speed until lightened and fluffy, about 2 minutes. Don’t over mix. Add molasses, egg and vanilla and beat well. Scrape down the sides of the bowl. Reduce speed to low and add dry ingredients. Mix lightly until just combined. Add chopped ginger and incorporate, mixing a little as possible. 

Scoop 2-tablespoon size balls of dough onto a small sheet pan or bowl and refrigerate dough 30 minutes or up to an hour (can also cover and refrigerate overnight). Dough will be sticky so don't worry if they're not perfect. You’ll roll them later.

Once dough balls have chilled, roll them in your hands into balls. Place sparkling sugar in a small bowl and roll each dough ball in sugar. Place on the sheet pan, 2 inches apart. Flatten cookies just a bit. Bake for 12-13 minutes. If you want the cracked-top look, bang sheet pans on the counter and bake another minute. Transfer sheet pan to a wire rack to cool for about 10 minutes, then remove cookies to a cooling rack to further cool.