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Chewy & Spicy Ginger Molasses Cookies

Chewy & Spicy Ginger Molasses Cookies

These ginger cookies are soft, buttery, and flavoured with a unique blend of spices including ginger, chipotle, and black pepper.

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 36 cookies

Calories: 100 kcal per serving

Ingredients

  • ¾ cup - salted butter
  • 1 cup - white sugar
  • 1 - egg
  • ¼ cup - molasses
  • 2 cups - all-purpose flour
  • 2 teaspoons - baking soda
  • 1 tsp - ground cinnamon
  • 1 tsp - ground ginger
  • ¼ tsp - ground cloves
  • ¼ tsp - ground allspice
  • ¼ tsp - ground black pepper
  • ¼ tsp - ground chipotle pepper**
  • ⅓ cup - white sugar

Instructions

  1. Add the butter and 1 cup of white sugar to a large bowl. Beat with an electric mixer at high speed for 30 seconds. Add the egg and molasses and continue beating on high speed until fluffy.
  2. In a separate bowl, whisk together the flour, baking soda, and spices to combine. Add to the wet ingredients and mix at low speed just until no streaks of flour remain. Cover the bowl of dough with plastic wrap and refrigerate for 1 hour.
  3. Preheat the oven to 375℉. Line a baking sheet with parchment paper.
  4. Remove the dough from the refrigerator and roll into balls about 1 inch in diameter. Roll each ball in the extra white sugar to coat. Arrange 8 cookie dough balls on each pan, leaving room for the cookies to spread.
  5. Bake one pan at a time in the preheated oven for 8-11 minutes or until the tops just begin to crack. Let cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Bake the remaining cookies. Enjoy!

Nutrition

Energy: 100 kcal | Total Fat: 4 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 15 mg | Total Carbs: 15 g | Fiber: 0 g | Sugars: 9 g | Proteins: 1 g | Sodium: 94 mg | Polyunsaturated: 0 g | Monounsaturated: 1 g

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