Ginger-Molasses Cookies 3 cups/435 grams all-purpose flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon kosher salt ½ teaspoon ground allspice 1 ½ cups/341 grams (3 sticks) unsalted butter, at room temperature
"Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature. Learn: How to Make Sugar Cookies..."
INGREDIENTS
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REDIENTS
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3 cups/435 grams all-purpose flour
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1 tablespoon ground ginger
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 teaspoon kosher salt
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1/2 teaspoon ground allspice
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1 1/2 cups/341 grams (3 sticks) unsalted butter, at room temperature
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3/4 cup/177 milliliters molasses
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1/2 cup/100 grams granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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About 3/4 cup/165 grams pearl, Demerara or coarse sugar, for rolling
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Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.
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Nutritional Information
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