Soft Ginger and Molasses Cookies
Growing up my Grandmother used ginger in a lot of her cooking. I grew to love the taste in a variety of dishes and treats, but one item that I never had a taste for was gingerbread cookies. It wasn’t the taste, but more that the cookies were always so hard. I prefer a soft, chewy cookie. Last year while baking holiday treats I wanted to try out a ginger cookie that would suit my taste. Not only do these cookies have the texture that I love, but they also contain several other spices that I love. I also added blackstrap molasses which contains B vitamins, calcium, and magnesium that can be helpful in combating stress and anxiety. Two tablespoons of blackstrap molasses contain 13% of our daily recommended amount of iron, which our bodies need to carry oxygen to our blood cells. Finally, a cookie that tastes good and is good for you!
Ingredients:
- 3/4 c butter, softened
- 1 c white granulated sugar
- 1 egg
- 1/4 c blackstrap molasses
- 2 c all-purpose flour
- 2 t ginger
- 1 t cinnamon
- 1/2 t cloves
- 2 t baking soda
- 1/2 t salt
- white granulated sugar for rolling
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together the 1 cup of white sugar and butter. Beat in the egg, then molasses. In a separate bowl, mix remaining dry ingredients. Then slowly fold into the butter/sugar mixture until combined.
Shape dough into 1 inch balls and roll in remaining sugar. Place balls about 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes. Cool cookies on the cookie for 4-5 minutes, then move to a wire rack to cool completely.
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