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It’s cookie season. And that means cookie eating season. I loooove a good chewy cookie that feels like the holidays so if you’re going to eat 22 in a row, at least make them delicious. These molasses ginger cookies are rolled in sugar and have just the right amount of spice. Enjoy them with an oatmilk maple latte and you’ve got yourself the perfect treat. Consequently, if this isn’t the cookie of your dreams, you’re sure to find one on this virtual cookie exchange blog hop with my friends below.

INGREDIENTS

1 C Sugar (I do 1/2 C Granulated Sugar + 1/2 C Brown Sugar)

1/2 C Salted Butter, room temperature (1 stick)

1/8 C Walnut oil (I bake with walnut oil but be mindful of food allergies with this one)

~1/8 C Briar Rabbit Blackstrap Molasses (I use the same 1/4 measuring cup as the oil so the molasses slides out easily and measure somewhere between 1/8 and 1/4C molasses)

1 Egg

2 C  White Whole Wheat Flour)

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Ginger

1/2 tsp Cloves

1/2 tsp Salt

INSTRUCTIONS

Start by preheating your oven to 350 degrees F. First combine dry ingredients: flours, spices, salt and baking soda in a small bowl and set aside.

Next, blend butter and granulated sugar together until light and fluffy, about 1 minute. Don’t skimp on this, beating it adequately does make a difference. Add your oil and egg, mix until combine then add in the molasses. I really like the Briar Rabbit Brand. It just tastes better to me so if you see that one, try it.

Slowly add dry ingredients to wet ingredients and mix just until combine.

Once cookie dough comes together make golf ball-sized balls and roll in granulated sugar. Place on a parchment paper-lined baking sheet and bake for 8-10 minutes. Pull them out when they’re set but not browned at all. As a result you’ll have a chewier cookie, they’re best if you under bake them a little. Allow to cool on the pan a bit before you attempt to move them to a cooling rack.

Store in an airtight container for 2-3 days IF they last that long. Haha! I hope you enjoy this recipe and all these beautiful pictures by Ruth Eileen Photography. Finally, hop on over and take a peek at the other recipes.