Ginger Molasses Cookies Recipe

Anyone who knows me in real life knows of my love/obsession with ginger. I cook with it, I bake with it and sometimes I eat it raw - when it's candied mainly. Both my mom and I love ginger and I have a distinct memory of going to Marks and Spencers at Christmastime with her, to get packages of English ginger snaps. We would buy multiple packages and one our way back home, we would finish one packet between us both. We were both addicted to the crisp and crunchy cookie that held it's shape despite repeated dunkings into steaming cups of tea.    

Ginger Molasses Cookies ©OliveandRuby.com

I really try not to make these cookies too many times during the year, but at this time of year I indulge a little.  This year I started to do my Xmas baking early because I'm determined to get it all done by December 1st. I started with these because, for me they symbolize the start of the holidays and they take me back to the smells, tastes and sounds of my childhood where Christmas celebrations lasted from November 1st to January 6th. 

This really is the most wonderful time of the year. 

Ginger Molasses Cookies Recipe

yield: 36 Servings  prep time: 15 minute(s)
cook time: 10 minute(s)  total time: 25 minute(s)

Ingredients

2 cups
Flour
1 teaspoon
Baking Soda
1⁄4 teaspoon
Salt
1 teaspoon
Ginger, ground
1⁄2 teaspoon
Cloves, ground
1⁄2 cup
Butter, unsalted
1 cup
Brown Sugar
2 tablespoons
Vegetable Oil
1⁄3 cup
Molasses
1  
Egg
1 teaspoon
Vanilla Extract
1 cup
White Sugar

Instructions

1. Mix flour, baking soda, salt, cinnamon, ginger and cloves together in a bowl and set aside.

2. Cream butter and brown sugar together until it's incorporated.  Then add in the oil, molasses, egg and vanilla extract.

3. Slowly add in the flour mixture until incorporated. Cover and chill the mixture for 2 hours or until it's firm. I left mine overnight and it was perfect.

4. Preheat the oven to 375 and prepare baking sheets by lining them with parchment paper. Then put 1 cup of granulated sugar in a small bowl.  

5. Scoop the dough into 1-inch balls, then roll the balls in sugar coating them thoroughly. 

6. Place on the baking sheet, set 2-inches apart and with the bottom of a glass flatten the cookies slightly.

7. Bake for about 9-10 minutes, or until the tops start to crack slightly. The cookies will look like they are not done but they are :) Remove from the oven and cool on a wire rack.