Ginger Molasses Cookies
Prepare for a decadent bite that will keep you coming back for more.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup unsalted butter at room temperature
- ¾ cup brown sugar I used ½ cup brown sugar and ¼ cup granulated sugar
- ⅓ cup dark molasses
- 1 egg
- ⅓ cup sugar for rolling
- 2 tsp vanilla extract
- ¾ cup caramel sauce I used the Marks&Spencer brand- you can make your own or melt some caramels in a saucepan- like the Kraft brand
Instructions
- Preheat the oven to 350 F or 180 C. Line two baking trays with parchment paper (or just one, and then bake the cookies in two intervals).
- In a bowl, combine the flour, spices, baking soda and salt- then set aside.
- In another bowl, cream together the butter and sugar (or sugars).
- When light and fluffy, add in the egg, vanilla and molasses until incorporated.
- Fold in the flour in three batches. The dough should be quite thick.
- Cover the bowl tightly with cling wrap and refrigerate for an hour.
- Roll 2 tbsp sized balls in your fingers, then coat in 1/3 cup of sugar.
- Bake cookies (2 inches apart) for exactly 8 minutes.
- After 8 minutes, take the cookies out of the oven and gently press down with the back of a spoon or fork.
- Put the cookies back into the oven for one more minute.
- Cool completely, then transfer to a wire rack.
- Place the caramel sauce in a piping bag and drizzle over the cookies. Enjoy!