GINGER MOLASSES COOKIES

Ginger Molasses Cookies image

Provided by Citruholic

Categories Dessert

Time 28m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 13

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2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon nutmeg, fresh grated
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulphured molasses
2 eggs, room temperature
1 1/4 cups crystallized ginger, chopped (6 ounces)
granulated sugar, for rolling cookies

Steps:

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.
In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Measuring out the oil, then the molasses will help you get all the molasses out of the measuring cup!
Turn the mixer to low speed, add the eggs, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small 1" ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and roll in sugar. Then flatten them lightly with your fingers and place them on sheet pans. Sprinkle tops with additional sugar. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Nutrition Facts : Calories 118.3, Fat 2.9, SaturatedFat 0.5, Cholesterol 17.6, Sodium 82.4, Carbohydrate 21.7, Fiber 0.5, Sugar 11.5, Protein 1.8