Ingredients

The following ingredients have 4 Servings
  • ¾ cup Butter
  • ¾ cup White sugar
  • ¼ cup Molasses
  • 1 Egg
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Ground ginger
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup Granulated sugar  (for coating )

Instruction

  • Dry ingredients - In a medium bowl, combine flour, baking soda, salt, and spices, - and set aside.
  • In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
  • Add the molasses, egg, and vanilla extract. Followed by the flour mixture. Combine well over low speed but do not overmix. Pro tip - We do not want to activate the gluten in our dough. So do not overmix. Otherwise, the cookies will spread too much.
  • Cover the bowl with plastic wrap and let chill in the fridge for 15 minutes. Pro tip - The cookie dough can be refrigerated for a week or frozen for up to a month. 
  • Preheat oven at 350°F / 177°C / Gas Mark 4 and line a sheet pan or two baking sheets with silicone or parchment paper.
  • Using a cookie scoop, or two tablespoons amount of cookie dough, make golf size balls about 1.5 to 2-inch balls. Then, coat the cookie dough balls in the white granulated sugar. Pro tip - You can also make the cookie dough balls and freeze them for up to a month in a freezer bag.
  • Place on the baking tray, making sure to leave space for them to spread. Bake in a preheated oven for 8 to 9 minutes until the top is cracked. Pro tip - Larger cookies will take about 10 minutes and vise versa.
  • Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.