All the delicious taste and fragrance of gingerbread without all the work. I made 5 dozen of these soft, chewy, quick drop cookies, loaded with ginger and cinnamon, during the long Thanksgiving weekend. Grandpa, The Professor, and the whole family love them; by the end of the weekend, they were all gone!
I love the flavor of gingerbread, but I don't want to spend all day making it. I adapted Better Homes and Gardens' Ginger Cookies recipe to include all the rich spices of gingerbread, and included an option for a smaller sized batch at the end of this post, but honestly, these cookies will go so fast I would suggest baking the full batch size to avoid disappointment. When I checked for similar recipes online I was happy to find my recipe was comparable to the Test Kitchen's Molasses Spice Cookies, so you know it has got to be good!
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt (omit all added salt if using salted butter)
1-1/2 cups, 3 sticks, unsalted butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
1/2 cup light or dark molasses
3/4 cup sugar for dipping (Turbinado sugar or coarse sugar is preferable)
- Adjust oven rack(s) to middle position(s) and preheat oven to 350 degrees F. In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, allspice, nutmeg and salt; set aside.
- If using standing mixer fit with paddle attachment, or use electric mixer, in a large mixing bowl beat butter on medium-low speed until butter is whipped, about 30 seconds. Add the 2 cups sugar a little at a time on medium-high speed. Beat until combined and light and fluffy, about 3 minutes, scraping sides of bowl occasionally. Reduce speed to medium-low; beat in eggs, vanilla, and molasses until combined.
- For Standing mixer: Reduce standing mixer speed to low setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping down bowl. Give dough a stir by hand to ensure that no flour remains at bottom of the bowl. Dough will be soft.
- If not using a stand mixer: beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture by hand.
- Scoop dough using a size #70 cookie scoop (1.25 inch diameter) rounding the top to approximate a ball, or shape dough into generous 1-1/4 inch balls. Roll the top of ball in the 3/4 cup sugar.
- Place 1-1/2 inches apart on a parchment lined or ungreased cookie sheet.
- If baking two sheets at a time: start cookies on the top rack and half way through baking move to the bottom rack, while reversing position of baking sheet from front to back during the move. Add the second sheet half way through the first bake onto top rack. Otherwise, cookies baked only on the hotter bottom rack may not develop the attractive cracks.
- If baking the cookies one sheet at a time: Bake on the middle rack only, but reverse position from front to back half way through the bake. Cookies should develop attractive cracks on top.
- Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed. Cookies should look somewhat under baked (do not over-bake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.
Makes about 5 dozen cookies (60 cookies) if using#70 scoop, or hand rolling a 1-1/4 inch ball.
5 dozen cookies are just too much? Here is a smaller batch size:
Makes 2 to 3 dozen depending on ball size, just follow the directions above.
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1-1⁄2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon salt (omit all added salt if using salted butter)
3/4 cup (1-1⁄2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup light or dark molasses
1/2 cup sugar for dipping (Turbinado sugar or coarse sugar is preferable)