The holiday season is not complete without an assortment of freshly baked cookies. This is the only time of year when you’d find non-bakers like Melissa rummaging through my baking drawer, greasing up her palms and rolling up balls of dough only to produce cookies an eternity later. Although it’s always worth the effort for cookies, these guys come together quick and easy with just a wooden spoon and some bicep action.
While I’ve never been a fan of brittle gingerbread cookies, these Ginger Molasses Cookies contain sugar, spice and everything nice in a soft and chewy bite. Besides not needing a hand mixer, they don’t even need pre-planned butter softening – something I always forget. So grab the fam and get mixing because Christmas is not over yet! *cries*
Ginger Molasses Cookies
Cut-out and adapted from some old lost magazine
Makes ~24 cookies
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
¼ tsp salt
1 large egg
¾ cup vegetable oil
¼ cup molasses
1 cup packed brown sugar
½ cup granulated sugar (for rolling)
Adjust oven rack to the upper third of the oven then preheat to 350°F. Line three baking sheets with parchment paper.
In a medium bowl, mix together flour, baking soda, cinnamon, ginger, nutmeg and salt – set aside. In a large bowl, beat egg with a fork then mix in oil and molasses. Add in the brown sugar then mix thoroughly with a wooden spoon. Gradually add in flour mixture and mix until dough forms.
Pour granulated sugar into a medium bowl. Scoop about two tablespoons of dough at a time, form into balls and then coat in sugar by rolling the balls in the sugar bowl. Place eight cookie balls per sheet and slightly flatten with fingertips. Bake for 7 minutes or until cracks form around the edges. Let cool on wire racks.