These cookies have a slight crunch on the outside, are soft and chewy on the inside and boast lots of flavor derived from molasses and plenty of my favorite spices: ginger, cinnamon, and cloves. For me, that’s all the components needed for cookie perfection.
I love these cookies. I can’t be left alone with these cookies. They’re so yummy that I haven’t even bothered to mess with the recipe. I considered it for half a second with this latest batch but then I realized I’m far too tired today to handle it well if they didn’t turn out as I hoped. I cry at the drop of a hat when I’m overtired. As I reflected on this fact I started having visions of poor Andy coming home from work to find me weeping over a half eaten cookie, “I thought the allspice and cardamom were my friends!!” Sad and pathetic? Yes. Entirely out of the realm of possibility? No. So I left them alone. Besides…If it ain’t broke, don’t fix it. 🙂
Oh, and about the pictures? I guess I found more inspiration in my little helper than I did in photographing brown batter. Sorry. Can you blame me? She really did most of the work…even learning how to scoop and level flour, measure out spices and crack her own eggs. That must be why this is the best batch ever!
Chewy Ginger Molasses Cookies
recipe from: tasteofhome.com
- 1 1/2 cups butter, softened
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 4 1/2 cups all-purpose flour
- 2 tsp baking soda
- 4 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1 tsp cloves
- 1/4 tsp salt
- 1/4 cup chopped pecans (Oops, I guess I lied when I said I didn’t change the recipe at all. I do not add the pecans to mine. That change is so minor, I don’t think it counts.)
- 3/4 cup sugar – I’ve used extra coarse sugar when I’m taking them somewhere and it looks extra pretty and gives it a little extra outside crunch but I didn’t have any on hand today so I used regular organic evaporated cane juice.
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. If you can look cute while doing this it makes the cookies taste better:
- Beat in eggs and molasses.
- Whisk flour, ginger, baking soda, cinnamon, cloves and salt together in a separate bowl. Gradually add to creamed mixture and mix well. Fold in pecans (if using).
- The original recipe doesn’t call for it but I like to chill the dough for a couple of hours before forming the cookies. It helps the cookies stay slightly thicker while baking.
- For giant cookies: Shape into 2 inch balls and roll in coarse sugar. For regular cookies: shape into 1 1/2 inch balls and roll in coarse sugar.
- Place 2-1/2-in. apart on ungreased baking sheets. (I used parchment paper). Bake for 13-15 for giant cookies or 10 minutes for regular – or until tops are cracked. Remove to wire racks to cool.
- Recipe makes about 24 extra large cookies or 70 regular.
Our cookies had to share counter space with Trin’s history book, math books, Language Arts assignment, and read aloud book. Just keepin’ it real:But if they last long enough, some of these cookies may find their way onto a plate for Christmas Eve. Doesn’t Santa deserve the best?