It is New Years Eve today – one last cookie recipe for the year! More holiday baking – this time hand size ginger-molasses cookies. Not too spicy (if you like the “bite” add in a ¼ cup of finely diced candied ginger) and a mix between a crisp and soft cookie. Yum! (These cookies also went into my gift boxes as well.)
Ginger Molasses Cookies
- 1½ cups butter (3 sticks), softened
- 2 cups granulated sugar
- ½ cup liquid Egg Beaters© or 2 large eggs
- ½ cup molasses
- 4½ cups all-purpose flour
- 4 tsp ground ginger
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup finely chopped pecans
- Clear Sparkling Sugar or granulated sugar, for rolling in
Preheat the oven to 400° and line two baking sheets with parchment paper.
In a stand mixer bowl add the butter and sugar, beat until smooth and lightened.
Add in the eggs and molasses, beating in.
Whisk the flour though salt together, add to the mixing bowl on low, turning up to medium and mix well, adding in the pecans at the end.
Shape into balls (I used a Norpro Stainless Steel Scoop, 50mm (3-Tablespoon)), making about 24 balls. Roll in the sugar and place 6 on a tray. Bake for 16 to 18 minutes, the tops will be nicely cracked. Let cool for a couple of minutes and then transfer to a cooling rack.
Be sure to give the cookies plenty of room, they spread quite a bit.
Makes about 24.