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Ginger Molasses Cookies

Ginger Molasses-12

Prep Time: 15 Minutes

Total Time: 27 Minutes

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Ginger Molasses-12

Ingredients

  • 3 sticks (1 ½ C.) unsalted butter, softened
  • 2 ¼ C. sugar
  • 2 eggs
  • ½ C. Grandma’s® Molasses
  • 4 C. all-purpose flour
  • 2 ½ tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 1 ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Ground Cloves
  • 1/2 C. raw (turbinado) sugar

Directions

  1. Preheat oven to 350°F
  2. In a stand mixer or with an electric hand mixer, cream butter and sugar; about 2-3 minutes. Scrape the sides of the bowl as needed.
  3. Add eggs and molasses and mix on medium speed to combine; scrape bowl as needed.
  4. Whisk flour, baking soda, salt, cinnamon, ginger, and cloves together in a bowl.
  5. Add dry ingredients to mixer and mix on low just until blended.
  6. Pull up any dry mix from bottom of mixer and blend in to dough.
  7. Scoop into 2” balls and roll in raw sugar.
  8. Bake on a parchment lined baking sheet for 10-12 minutes or until the edges start to brown.
  9. Allow to cool on a wire rack.

Ginger Molasses Cookies

Ginger Molasses-12

Prep Time: 15 Minutes

Total Time: 27 Minutes

Ingredients

  • 3 sticks (1 ½ C.) unsalted butter, softened
  • 2 ¼ C. sugar
  • 2 eggs
  • ½ C. Grandma’s® Molasses
  • 4 C. all-purpose flour
  • 2 ½ tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 1 ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Ground Cloves
  • 1/2 C. raw (turbinado) sugar

Directions

  1. Preheat oven to 350°F
  2. In a stand mixer or with an electric hand mixer, cream butter and sugar; about 2-3 minutes. Scrape the sides of the bowl as needed.
  3. Add eggs and molasses and mix on medium speed to combine; scrape bowl as needed.
  4. Whisk flour, baking soda, salt, cinnamon, ginger, and cloves together in a bowl.
  5. Add dry ingredients to mixer and mix on low just until blended.
  6. Pull up any dry mix from bottom of mixer and blend in to dough.
  7. Scoop into 2” balls and roll in raw sugar.
  8. Bake on a parchment lined baking sheet for 10-12 minutes or until the edges start to brown.
  9. Allow to cool on a wire rack.

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