Soft and Chewy Ginger Molasses Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 1/2 cups Granulated sugar
  • 1 tsp Salt
  • 1 Sugar

• Dairy

  • 1 1/2 cups Butter

Found on melskitchencafe.com

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 1/2 cups butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1/2 cup molasses
• Sugar for rolling

Directions

• Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
• In a large bowl (or in the bowl of an electric stand mixer), beat together the butter and granulated sugar, 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes.
• Stir in the dry ingredients and mix until combined.
• The dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls.
• Roll the dough into 1-inch balls (you can make them smaller or larger, too) and then roll the cookie dough balls into granulated sugar. Space the cookies an inch or so apart on the lined cookie sheets and bake for 8-10 minutes (dont over bake if you want a soft, chewy cookie). Adjust the baking time, more or less, if the cookies are overly small or large.
• Remove the cookies to a cooling rack and let cool completely. These cookies stay soft and chewy well-covered for several days at room temperature and the baked cookies also freeze very well.