Sally’s Soft Gingersnap Molasses Cookies
Makes 3 dozen cookies
Years ago, I would buy giant, super soft molasses cookies wrapped in cellophane from the grocery store. Who knows what preservatives were in them to keep them so soft for so long!
Those giant cookies inspired me to find a homemade cookie that could fulfill that craving, which led me to Sally’s Baking Addiction. These ginger crinkles are probably the first cookies I ever made that turned out exactly like I expected they would. They are always part of my holidays. I haven’t veered far from Sally’s original recipe except in the order of ingredients and additional salt to account for using Diamond kosher salt.
These cookies are sweeter and, obviously, softer than my ginger snaps but still carry the same warm spices one expects from a ginger cookie.
Ingredients:
3/4 cup butter, room temperature3/4 cup light brown sugar, lightly packed1 egg, at room temperature1/3 cup molasses2 teaspoons vanilla bean paste1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)1 teaspoon baking soda3 cups all-purpose flour2 teaspoons ground ginger1 1/4 teaspoons cinnamon 1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/3 cup granulated sugar for rolling
Instructions:
1) Combine flour, ginger, cinnamon, cloves, and nutmeg in a medium bowl. Set aside. 2) In a large bowl, cream together the butter and brown sugar. 3) Add the egg. Mix to combine.4) Add the molasses and vanilla bean paste. Mix to combine. 5) Add the salt and baking soda. Mix to combine. 6) With the mixer on low, slowly add the flour and spice mixture. Mix until just combined. 7) With a rubber spatula, give the dough a good mix, making sure to get all the ingredients well-combined. 8) Cover the mixing bowl with plastic wrap and place in the fridge to cool for at least 2 hours or up to 3 to 4 days, according to Sally. (I’ve always baked mine the same day.) 9) When you’re ready to bake, preheat the oven to 350 degrees.10) Line two baking sheets with parchment paper. 11) Place 1/3 cup granulated sugar in a bowl. 12) Remove the dough from the fridge, and scoop out enough dough to form a 1-inch ball. 13) Roll the ball in the granulated sugar to coat. 14) Place the dough on the lined baking sheet about two inches apart. 15) Bake for 10 to 12 minutes.
These are also great cookies to freeze. I like to store them in an air-tight container in the freezer or fridge to keep them fresh.
Those giant cookies inspired me to find a homemade cookie that could fulfill that craving, which led me to Sally’s Baking Addiction. These ginger crinkles are probably the first cookies I ever made that turned out exactly like I expected they would. They are always part of my holidays. I haven’t veered far from Sally’s original recipe except in the order of ingredients and additional salt to account for using Diamond kosher salt.
These cookies are sweeter and, obviously, softer than my ginger snaps but still carry the same warm spices one expects from a ginger cookie.
Ingredients:
3/4 cup butter, room temperature3/4 cup light brown sugar, lightly packed1 egg, at room temperature1/3 cup molasses2 teaspoons vanilla bean paste1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)1 teaspoon baking soda3 cups all-purpose flour2 teaspoons ground ginger1 1/4 teaspoons cinnamon 1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/3 cup granulated sugar for rolling
Instructions:
1) Combine flour, ginger, cinnamon, cloves, and nutmeg in a medium bowl. Set aside. 2) In a large bowl, cream together the butter and brown sugar. 3) Add the egg. Mix to combine.4) Add the molasses and vanilla bean paste. Mix to combine. 5) Add the salt and baking soda. Mix to combine. 6) With the mixer on low, slowly add the flour and spice mixture. Mix until just combined. 7) With a rubber spatula, give the dough a good mix, making sure to get all the ingredients well-combined. 8) Cover the mixing bowl with plastic wrap and place in the fridge to cool for at least 2 hours or up to 3 to 4 days, according to Sally. (I’ve always baked mine the same day.) 9) When you’re ready to bake, preheat the oven to 350 degrees.10) Line two baking sheets with parchment paper. 11) Place 1/3 cup granulated sugar in a bowl. 12) Remove the dough from the fridge, and scoop out enough dough to form a 1-inch ball. 13) Roll the ball in the granulated sugar to coat. 14) Place the dough on the lined baking sheet about two inches apart. 15) Bake for 10 to 12 minutes.
These are also great cookies to freeze. I like to store them in an air-tight container in the freezer or fridge to keep them fresh.