Ginger Molasses Cookies

Time to Cook: 
10 minutes
Time to Prepare: 
15 minutes
Number of Servings: 
2 1/2 dozen
Learn More About This Recipe +

Soft and chewy, full of spice and sugar, these cookies are a hands down favorite in my house. I love the spice that cardamom adds, but that is not the best thing about this cookie; the make ahead factor makes these a hit for busy bakers during the holidays. Whether you whip up a batch this afternoon or freeze the formed dough to pull out and bake a week from now, you don’t even need a mixer to create them. Also, the idea of having these tucked away in the freezer, ready to be baked at a moments notice is really appealing.

Soft and spicy cookies you can freeze and bake at a moment's notice.

Ingredients

2 cups flour

2 tsp baking soda

1 1/2 tsp cinnamon

1 tsp ground ginger

3/4 tsp cardamom

1/2 tsp salt

1 large egg

1/2 cup unsalted butter, melted

1/3 cup sugar

1/3 cup molasses

1/4 cup packed dark brown sugar

sanding sugar or sugar in the raw (for rolling the cookies in )


Directions

1. Pre-heat oven to 375 F. Line your cookie sheets with parchment paper.
 
2. Melt the butter in a saucepan over low heat. Cool.  Set aside.
 
3. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, and salt.
 
4. In a medium sized bowl, whisk together the cooled butter, brown and granulated sugars, molasses, and egg.
 
5. Pour the butter mixture into the flour mixture and stir with a wooden spoon until combined.
 
6. Using a tablespoon, measure out the dough and roll into balls. If the dough is too sticky to roll well, just chill it for about 20 minutes. If you wish to make these ahead, this is what makes these cookies amazing; simply freeze the balls of dough on a baking sheet until firm. Put them all in a sealed bag for up to two weeks. When you want to bake the cookies, just take them from the freezer and set on a parchment lined baking sheet. Let them sit for 30 minutes at room temperature before you give them a quick roll in your hands and continue with the recipe.
 
7. Roll the balls in the coarse or raw sugar and place them about 2 inches apart on the prepared baking sheet.
 
8. Bake the cookies for about 8-10 minutes. Watch them carefully, at 8 minutes they are soft but they will be crispier the longer you bake them. I like my cookies on the softer side so I take them out as soon as they are just set when I gently touch the tops.
 
8. Remove them from the pan to cool on a wire rack on the counter. Store the cookies in a sealed container on the counter for a few days or freeze them in a sealed container for about a month.

Adapted from Bon Apetit