Ginger Molasses Cookies
These Ginger Molasses Cookies are super soft with irresistible warm flavors!
Servings: 38 cookies
Ingredients
- 4 cups all-purpose flour
- 4 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1 pinch sea salt
- 1 1/2 cups shortening, melted and cooled down
- 2 cups sugar, plus more for rolling cookies
- 1/2 cup molasses
- 2 large eggs, room temperature
Instructions
- Melt the shortening in a saucepan. Set aside to allow it to cool down for about 10-15 minutes.
- Meanwhile whisk the flour, baking soda, cinnamon, ginger, cloves and sea salt.
- Transfer shortening to a large bowl. Add in sugar, molasses and eggs. Stir to combine.
- Stir the flour into the shortening mixture until fully incorporated. The dough will be thick, crumbly and hard to stir. If needed you can finish by hand. Squeeze the dough into a large ball and place it in a clean bowl. Cover the bowl with a towel or plastic wrap and refrigerate for at least 1 hour up to overnight.
- When ready to bake, pre-heat oven to 375F degrees. Line 3 large baking sheet with parchment paper.
- Scoop up about 1 1/2 tbsp of dough into the palm of your hand and roll into a ball, then press it down slightly. Roll dough onto a shallow bowl with sugar or simply sprinkle sugar on top of the dough and place on the prepared baking sheet.
- Bake for 10 minutes. Place cookies on a cooling rack and allow for them to cool down before storing away.