Sugared Ginger Molasses Cookies
Yield:   About 60 cookies
Cook Time:   12-15 minutes
Tips:   Rolling cookie dough balls in coarse or raw sugar creates a nicer outer crunch than regular granulated sugar, though both types of sugar can be used.
Suggestion:   These cookies are great any time of year, but are especially perfect served during the Thanksgiving and Christmas holidays!
  • 1 cup butter (2 sticks), softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar, plus more for (preferably coarse) for coating
  • 1 large egg
  • 1/2 cup dark molasses
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3 1/4 cups all-purpose flour
  • 1/4 cup whole wheat flour (all-purpose flour may be used instead, if desired)
Preheat oven to 350° F.

In an electric mixer bowl, cream butter, brown sugar and 1/2 cup granulated sugar until well blended. Add egg and molasses to the mixer bowl and beat again until well-blended.

In a separate mixing bowl, whisk together flours, salt, ground ginger and ground cloves until blended. Add the flour mixture to the butter and sugar mixture and mix until well blended, stopping once to scrape sides and bottom of mixing bowl to incorporate all ingredients

Place some sugar (about 1/4-inch-deep) in a small bowl near baking sheets. Shape the cookie dough into 1-inch balls and roll each in sugar to evenly coat. Place sugar-coated cookie dough balls on lightly greased baking sheets, placed about 2 inches apart. Bake for 11-14 minutes or until cookie edges appear done yet cookie centers appear chewy (Tip: Shorter baking time will produce chewier cookies). After removing from oven, allow cookies to sit on baking sheets for about 1 minute, then transfer with a spatula to a wire cooling rack. Store in an air-tight container.