Soft-Baked Gingersnap Molasses Cookies

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Molasses, dark

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed dark
  • 1 cup Butterscotch chips or white chocolate chips or semi-sweet chocolate chips
  • 1 1/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/3 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted

Found on sallysbakingaddiction.com

Description

Ingredients

• 3 cups (375g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 and 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed dark brown sugar
• 1/3 cup (104g) dark molasses
• 1 egg, at room temperature
• 2 teaspoons vanilla extract
• 1/3 cup (67g) granulated sugar, for rolling
• 1 cup (180g) butterscotch chips or white chocolate chips or semi-sweet chocolate chips (optional)

Directions

• In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again. Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 2 hours or overnight. I chilled mine overnight. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart. Bake for precisely 8-10 minutes, until the edges are just turning brown – cookies will be puffy and still appear soft in the middle. Mine took 8:30 minutes. Remove from the oven and, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie. Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week. Cookies may be frozen up to 3 months. Rolled cookie dough balls (after the cookie dough has been chilled in step 2) may be frozen up to 3 months. Do not thaw, simply bake for 1-2 minutes longer.