Delicious ginger molasses cookies with a spicy kick!
Servings 4dozen
Prep Time 20mins
Cook Time 10mins
0mins
Total Time 26mins
Equipment
Mixer
Baking tray
Parchment paper
Whisk
Ingredients
1 ½ cupsbuttersoftened - room temperature
1cupgranulated white sugar + more for sprinkling on top of each cookie
1cuppacked brown sugar
½ cupmolasses
2eggs
4 ½cups528 grams all-purpose flour
4tspbaking soda
1tbsground ginger
2tsphot sauce
2tspground cinnamon
1tspground cloves
1tspsalt
Instructions
Whisk together flour, baking soda, cinnamon, cloves, ginger and salt in a medium bowl and set aside
In a mixing bowl, use a mixer to cream the butter and sugars. Mix on medium-high speed for about two minutes to get a nice fluffy consistency. Clean the sides of bowl as necessary
One at a time, mix in the eggs, beating on medium-low until each is combined; then mix in molasses and hot sauce
Gradually mix the dry ingredient mixture and beat until incorporated
Place cookie dough into a lidded container and refrigerate for two hours
TIP: Keep the dough refrigerated between batches
Preheat oven to 350 degrees F., line a baking sheet with parchment paper
Add 1/4 cup of sugar to a small finger bowl
Roll dough into 1 inch balls, roll dough balls into the sugar until completely coated. Place sugar covered cookie dough balls onto the parchment prepared baking sheet
Bake in preheated oven for 8-10 minutes. Cookies will begin to crack on the top and will crack more after they're removed from the oven
Sprinkle with sugar immediately after removing from the oven; allow to cool for 5 minutes and then transfer them to a cooling rack
Serve warm or cooled; store in an air tight container for several days