Victoria’s Grandma’s Ginger Molasses Cookies

Name: Victoria’s Grandma’s Ginger Molasses Cookies
Ingredients: 2 1/4 cups All-purpose flour; 1 1/2 tsps Baking soda; 2 tsps Ground ginger; 1 1/2 tsps Ground cinnamon; 1/4 tsp Ground gloves; 1/4 tsp Nutmeg; 1/4 tsp Salt; 3/4 cup Unsalted butter (softened to room temperature); 1/2 cup Packed light or dark brown sugar; 1/4 cup Granulated sugar; 1/3 cup Unsulphured or dark molasses (do not use blackstrap); 1 large Egg (at room temperature); 2 tsps Pure vanilla extract

Victoria's Grandma's Ginger Molasses Cookies

All-purpose flour		2 1/4 cups
Baking soda		1 1/2 tsps
Ground ginger		2 tsps
Ground cinnamon		1 1/2 tsps
Ground gloves		1/4 tsp
Nutmeg		1/4 tsp
Salt		1/4 tsp
Unsalted butter (softened to room temperature)		3/4 cup
Packed light or dark brown sugar		1/2 cup
Granulated sugar		1/4 cup
Unsulphured or dark molasses (do not use blackstrap)		1/3 cup
Egg (at room temperature)		1 large
Pure vanilla extract		2 tsps

Instructions

Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2–3 days.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 Tbsp each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11–12 minutes or until edges appear set. If the tops aren’t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2–3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

*NOTE: Cookies will stay fresh and covered at room temperature for up to one (1) week.

Make Ahead Instructions

You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, preheat the oven, then roll in granulated sugar. Bake as directed.