Amy Beeman’s ginger molasses cookies make the winter season bite-sized with “all of the delicious spices that we associate with the holidays.” The chewy cookies get their sweetness from dark molasses and their spice from seasonal favorites like ginger, allspice, cloves and cinnamon. They’re a natural match for enjoying by the fireside or with a hot cup of cocoa or coffee. “And, as a bonus,” says Beeman, “they make your house smell like Santa’s Workshop.”
- 2 1/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon black pepper
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 12 tablespoons butter, room temperature
- 1 large egg yolk
- 1 teaspoon vanilla
- 1/2 cup dark molasses
- Preheat oven to 350 degrees.
- Whisk flour, baking soda, spices, and salt in medium bowl; set aside.
- In standing mixer fitted with paddle attachment, beat both sugars and butter at medium-high speed until light and fluffy, about 3 minutes.
- Reduce speed to medium and add yolk and vanilla. Increase speed to medium-high for about 30 seconds.
- Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl very well with rubber spatula.
- Reduce to speed 1; add flour mixture and beat until just incorporated, about 30 seconds. Give dough a final stir with rubber spatula to ensure that no pockets of flour remain at bottom.
- Scoop all dough with a tablespoon or a small ice cream scoop onto parchment-lined sheet pan (2 inches between each cookie). Chill in fridge for at least 30 minutes.
- Roll each ball in raw or granulated sugar and press very lightly to flatten them a bit (so they do not roll into each other while baking). Bake for 10-12 minutes, or until slightly cracked on the tops.