Ginger Molasses Cookies
A thick, chewy ginger molasses cookie is the stuff my afternoon snack dreams are made of. I love the idea of a sturdy cookie that can handle a thorough dunk in a mug of milk or tea. Molasses is one of those underrated powerhouse ingredients. Not only does it add such a deep note of flavor to dishes, it adds heaps of minerals and nutrients even in a small dose. Ginger is a winter spice I praise often and for good reason. It’s a warming spice that increases circulation, lowers inflammation, and heats you up from the inside out. It’s the perfect spice for someone who always has cold hands and feet! I like to whip up a batch of these on the weekend to put in a cookie jar. The miracle is that they continue to get better tasting each day.
Ingredients:
1 egg
1⁄2 cup sugar
1⁄3 cup brown sugar
½ cup butter, melted and cooled a bit
2 tablespoons molasses
1 teaspoon vanilla extract
2 teaspoons ground ginger
1⁄2 teaspoon cinnamon
1⁄2 teaspoon fine sea salt
2 1⁄2 cups all-purpose flour (I use einkorn, but you can use what you have!)
1 teaspoon baking soda
½ cup sugar for rolling
Directions:
Preheat your oven to 350 degrees F and line a large baking sheet with parchment. In a large bowl whisk the egg, sugar, and brown sugar. Add the melted butter, molasses, vanilla, ginger, cinnamon, and salt and whisk again until a smooth glossy mixture forms. Add the flour and baking soda and use a wooden spoon or spatula to mix into a dough. Set the dough aside and pour the sugar for rolling onto the plate. Use a cookie scoop or tablespoon to scoop balls of dough and roll them into a ball. Roll the balls around in the sugar to coat the dough. Place them on the baking sheet about 2 inches apart. Bake the cookies for 15 minutes. They’ll just start to get golden on the edges and will firm up while they cool. Try not to move them off the baking sheet for about 20 minutes until they firm up! Enjoy your sturdy ginger cookie!
