Soft & Chewy Ginger Molasses Cookies
Sugar, spice and everything nice… These cookies, specially created by King Arthur, are the ideal seasonal treat full of comforting holiday flavors like molasses, cinnamon and ginger.
Ingredients
Cookies:
- 2 cups (227g) Vital Farms Unsalted Butter room temperature
- 1 cup (198g) sugar
- ¼ cup (85g) molasses + ¼ cup ginger syrup recipe below
- 2 ¼ tsp baking soda
- 1 tsp salt
- 1 ¼ tsp cinnamon
- 1 ¼ tsp cloves or allspice
- 1 tsp ground ginger
- 2 large Vital Farms Pasture-Raised Eggs
- 3 ½ cups (418g) King Arthur Unbleached All-Purpose Flour
- Sugar for coating
Ginger Syrup
- 2 cups (184g) fresh ginger root unpeeled, cut into ¼ inch slices
- 1 ¾ cups (350g) sugar
- 1 ¾ cups water
Instructions
Ginger Syrup
- In a large, heavy saucepan, bring the ginger, sugar, and water to a boil.
- Boil for 45 to 60 minutes or until it registers 220 F on an instant read thermometer
- Remove the pan from the burner and carefully strain the syrup into a heat-safe container. Store in the refrigerator indefinitely (yields about 1 cup). You can use the extra syrup to get creative with other recipes, like a holiday themed cocktail, salad dressing or poured over pancakes!
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Cookies
- Cream together the Vital Farms Pasture-Raised Unsalted Butter and sugar until light and fluffy.
- Beat in the molasses, ¼ cup of the ginger syrup, baking soda, salt, and spices.
- Add the Vital Farms Pasture-Raised Eggs, beating well between each to make sure everything is incorporated.
- Stir in the King Arthur All-Purpose flour.
- Scoop the soft dough into 1 1/2″ balls; (a tablespoon cookie scoop works well here) and roll them in granulated sugar, coarse sugar, or pearl sugar.
- Space the cookies on the prepared baking sheets, leaving about 2 1/2″ between them.
- Bake for 8- 10 minutes. The centers will look soft and puffy; that’s OK.
- Remove the cookies from the oven and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.
To make easy, pretty shaped cookies, use a cutter smaller than the cookie to cut a shape from the center of each cookie, while the cookies are still mildly warm. Serve both the original cookies, and the shapes you’ve cut from them.
Want more holiday treats? Check out our other cookie recipes! Half Dipped Spiced Molasses Cookies, Peppermint Chip Cookies, and Double Chocolate Ganache Cookie Cups.
