Lindsey’s Molasses Cookies

January 10, 2025

2 cups (10 oz/315 g) all-purpose flour
1½ teaspoons baking soda
¼ teaspoon kosher salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ cup (6 oz/185 g) unsalted butter, at room temperature
1 cup (7 oz/220 g) firmly packed light brown sugar
1 large egg
⅓ cup (3¾ oz/115 g) light molasses
½ cup (3½ oz/100 g) turbinado sugar

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Sift together the flour, baking soda, salt, ginger, cinnamon, and allspice.

With the paddle attachment, beat together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and molasses – beat until combined. Scrape down the sides of the bowl. Add the flour mixture and beat on low speed just until combined.

To add an extra kick of ginger, stir finely chopped candied ginger into the dough after beating in the flour mixture. Orange or lemon peel is also a nice addition.

Drop the dough from a small ice cream scoop onto the prepared baking sheet, spacing the cookies about 2 inches. Sprinkle the cookies with the turbinado sugar or roll in cinnamon/sugar .

Bake 10-12 minutes – until the cookies are browned and firm to the touch.

Makes about 3 dozen cookies