Ginger Krinkles I posted earlier but surprisingly, I liked this one even better. I say surprisingly because I usually am not big on ginger molasses cookies. I know they're popular this time of year but I've never been a fan. Yet there was something about these cookies I really liked. Texture was good and so was the flavor. Not too spicy, not overly spiced and not heavy on the molasses. This might be another cookie that goes on the permanent holiday baking roster.
3 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
1/4 cup mild molasses
Sugar coating: 1/2 cup granulated sugar
- In a large mixing bowl, whisk together flour, ginger, cinnamon, ground cloves, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth, about 1 minute. Add in granulated sugar and brown sugar; continue beating until and fluffy, about 3 minutes. Beat in vanilla.
- Add eggs, one at a time, beating after each addition just until combined, scraping down the sides of the bowl as needed. Add the molasses and beat until combined.
- Reduce mixer speed to low and gradually add in dry ingredients, beating until just combined. Portion into dough balls, cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Roll frozen dough balls in granulated sugar, coating completely. Evenly space on parchment-lined baking sheets and bake cookies, one baking sheet at a time, for 9-10 minutes or until the cookies are puffed and lightly golden. Do not overbake. Cool on baking sheet for 10 minutes before removing to wire racks to cool completely.