Bobbette and Belle is a wonderful bakery located in Toronto full of delicious scones, cookies and treats. One of their cookie choices is a Ginger Cookie and they share the recipe in one of their fabulously pretty baking books.
Today I’m sharing their Soft & Chewy Ginger Cookies. The addition of cinnamon plus cloves and a tablespoon of ground ginger make your taste buds dance! Brown sugar and molasses pair beautifully with the spices in these cookies and a quick roll in coarse sugar before baking makes them sparkle.
Soft & Chewy Ginger Molasses Cookies
Preheat oven to 350F. Parchment line 2 baking sheets.
2 1/4 cups all-purpose flour
2 1/2 tsp baking soda
3/4 tsp salt
1 tablespoon ground ginger
1 1/2 tsp cinnamon
1 tsp ground cloves
3/4 cup unsalted butter, room temperature
1 cup lightly packed brown sugar
1/4 cup molasses
1/2 cup coarse sugar, for coating cookies
Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
In a large bowl, using an electric mixer, beat butter and sugar until smooth and creamy, scraping down sides and bottom of bowl. Add in egg and mix until combined. Mix in molasses and scrap down bowl.
Add the dry ingredients to the creamed mixture and combine until blended. Wrap bowl with plastic and chill for 30 minutes in fridge.
Using a medium ice cream scoop (or your hands) form rounds of dough and roll them in the sugar before placing 2 inches apart on prepared baking sheets. Bake approximately 15-18 minutes, rotating pans half way through baking time until cookies have flattened and doubled. Let cool. Enjoy!