Description
These cookies are thin and crispy with the perfect blend of molasses and ginger flavors. They are so easy to make, and a great treat to have with a hot cup of tea of coffee.
Ingredients
Units
Scale
- 1 cup unsulphured molasses*
- 1 cup granulated sugar
- 1 cup unsalted butter
- Pinch of salt
- 2 teaspoons ginger
- 1 teaspoon baking soda
- 3 1/8 cups all-purpose flour
- Granulated sugar for sprinkling on tops
Instructions
- Add the molasses, sugar and butter to a pot that’s fairly tall. Bring to a boil over medium heat, stirring frequently.
- Once it comes to a full rolling boil, add the salt, ginger and lastly the baking soda. The baking soda will cause the mixture to quickly foam and bubble up. Stir constantly, until the foam and bubbles stop rising, about 1 minute, and remove from heat.
- Allow the mixture to cool to almost room temperature, then mix in the flour, just until incorporated.
- Preheat oven to 375 degrees.
- Using about 1/2 of the dough at a time, transfer dough to a well floured work surface. Roll the dough to a thickness of about 1/8-inch, no thicker. We want thin snappy cookies here. Using a round 2-inch cookie cutter, cut out rounds and place on parchment lined baking sheets.
- Bake for 10 minutes for brittle snappy cookies. If you’re cookies are thicker, they will take longer. Remove from oven and sprinkle sugar over the tops. Allow to cool for 5 minutes, then transfer to a wire rack or a large piece of parchment paper to finish cooling.
- Store in an airtight container. These cookies will stay fresh for up to 5 days.
Notes
- *Make sure to not use black strap molasses. It’s too bitter for these cookies. I suggest Grandma’s or Brer Rabbit unsulphured.