Ginger Molasses Cookies
Soft in the middle with a little crunch on the outside Ginger Molasses Cookies have that delicious gingerbread flavor perfect for Christmas cookie baking. Dip them in white chocolate and sprinkle on the sprinkles for that wow factor.
Inspired by Iheartnaptime.net original recipe
Ingredients
Units
Scale
- 1 and 1/2 stick of butter room temperature
- 1 cup of packed brown sugar
- 1 egg
- 1/4 cup of molasses
- 2 and 1/4 cups of all-purpose flour
- 2 teaspoons of baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon grown gloves
- 1/4 teaspoon salt
- * 1/2 cup of white sugar to roll the cookies in before baking
For Decorating:
- I package of Ghirardelli white melting wafers
- Sprinkles from Sprinkle Pop
Instructions
- Preheat the over to 375°.
- Line 2 cookie sheets with a baking mat or parchment paper.
- In a stand mixer or using a hand mixer, on medium speed, mix together the sugar and butter for a minute or so until light and fluffy.
- Add the egg and molasses one at a time and mix well.
- In a medium bowl add together the flour, baking soda, cinnamon, ginger, cloves, and salt, whisk together to mix well.
- Add the dry ingredients to the butter mixture and mix by hand, do not overmix.
- Put the dough in a bowl in the refrigerator for 15 minutes.
- Using a small cookie scoop or two teaspoons measure dough to make a small ball.
- Roll the ball of dough in the white sugar and place on the cookie sheet 2 inches apart.
- Bake at 375° for 7 to 8 minutes, allow the cookies to cool on the cookie sheet for 5 minutes before moving to a cooling rack.
- Melt the white chocolate.
- When cookies are completely cool dip in the white chocolate and add sprinkles.