Okay, so these have been a smash hit so far this year.
I have made 3 batches and they make almost 60 cookies a batch, so that’s saying something!
I’ve pulled them out for youth, for potlucks, for adding to Christmas assorted plates for friends, and been asked for the recipe so many times that I figured I should share it here!
They are super delicious made as is, and also great with an added cup of chocolate chips.
I like to make them smaller and as uniform as possible so that they slip into little cellophane bags all tied up with a bow like so:
For those who are familiar with what used to be Prince’s grocery and department store in Oroville, WA, these are very reminiscent of the soft molasses cookies we used to buy there to share at coffee time with Opa & Oma.
And without further ado, the recipe (with attribution to my Vancouver friend, Christa Stevenson).
YUMMY GINGER MOLASSES COOKIES
- 1.5 cups soft butter
- 2 cups sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 tsp baking soda
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp ginger
- 1 tsp salt
- 1 cup chocolate chips (optional)
- In a medium bowl, whisk flour, baking soda, spices and salt. Set aside.
- Beat butter and sugar on medium speed in an electric mixer for 1 minute (until light and fluffy).
- Add eggs and molasses, and beat on medium-low speed until combined
- Gradually add dry ingredients and beat until combined.
- (At this point you could add 1 cup of chocolate chips.)
- Roll into balls (1 inch). Roll balls in sugar and place on tray 1 inch apart (at least – they will spread a bit).
- Bake at 375 degrees for 8-10 minutes (until slightly cracked)