My biggest apologies to everyone for the site being down the past couple of days. I hope you know that if you ever needed anything from the blog you can always reach out to me via email or IG messages. Due to the technical issues, you get two recipes tonight! Ginger molasses cookies are a staple during this season and I eat almost all kinds, but I LOVE a good thin cookie. If you are also a fan of thin cookies, I would recommend that you’d make these ASAP! I have another ginger molasses cookie recipe in case this one isn’t up your ally, but might I let you know that it’s fantastic! Bake them up a couple more minutes and they turn out crispy on the outside and chewy on the inside. I bake half the batch just like that, but having them soft all the way around is SO GOOD too. I’ll be making a freezer batch of these for when I’m having cravings and not much time to bake (you should too).
An update with the pregnancy, I’m two weeks out! Isn’t that just the craziest thing??? How has it been 9 months? I’m more than ready to meet this little girl and I literally can not wait till she is out. The last month really does drag and the swelling is absolutely horrendous. I’m feeling like a swollen walrus more and more every single day. Good news is that everything is ready and waiting for those contractions is all that’s left. Well that and my anxiety about giving birth HA! Wish me luck my friends!
SOFT GINGER MOLASSES COOKIES RECIPE
makes 2 dozen
- 3/4 cup unsalted butter (room temp)
- 1/2 cup granulated sugar + 1/4 cup for rolling
- 1/2 cup dark brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/2 cups AP flour
- 2 tsp. baking soda
- 1/2 tbsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. kosher salt
- In a stand mixer, beat butter and both sugars together till light and fluffy.
- Add the egg and beat to combine, scraping down the sides of the bowl before proceeding.
- Add the molasses and beat till incorporated.
- Sift in all other ingredients and beat till just combined.
- Chill for at least 1hr in the fridge.
- Preheat oven to 350°F & line a cookie sheet with parchment paper.
- Fill a small bowl with the remaining 1/4 cup of sugar.
- Scoop dough with a small cookie scoop or use a tablespoon to scoop a heaping spoonful of dough.
- Roll the cookie dough into a ball and coat with sugar.
- Place cookies 2 in. apart and bake for 13 mins.
- Let them cool on the pan for 5 mins before transferring to a wire rack to cool completely.