My brother made some of these ginger molasses cookies over the winter break and I rather enjoyed them. They have a crisp exterior but a chewy interior and they sort of resemble a cross between gingerbread and spice cookies.
Later I asked my brother for the recipe and he happily passed it along, mentioning that he originally got the recipe from his friend Kristin. (They’re yummy, Kristin!)
- 4 1/2 cups all purpose flour
- 4 tsp ground ginger (ground ginger from the spice aisle is fine)
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup butter, softened or at room temperature
- 6 Tbsp non-fat plain yogurt (or, if you don’t have plain yogurt, you can add an additional 3/4 cup butter instead)
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 3/4 cup coarse or granulated sugar with 1 tsp kosher salt mixed in with a fork
Preheat oven to 350°.
In a medium bowl, stir together flour, ground ginger, baking soda, cinnamon, ground cloves and salt—set aide.
In a large mixing bowl, beat butter with an electric mixer on low speed for 30 sec to soften. Add 2 cups sugar, beat until combined, scraping sides of bowl occasionally. Beat in yogurt, eggs, and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. If need be, use a wooden spoon to stir in any remaining flour mixture.
Shape dough into 1 1/2 to 2-inch balls. Roll balls in the 3/4 cup sugar (that you had mixed with the kosher salt). Place dough about 2 1/2 inches apart on cookie sheets.
Bake at 350° for 12–14 minutes. If baking multiple cookie sheets at a time, swap sheets halfway through. Bake until cookies are light brown and puffed. Do not overbake! Cool on cookie sheet for 2 minutes then transfer to wire rack to cool.