BEST MOLASSES COOKIES WITH GINGER
About 20 Cookies
3 cups all purpose flour
1 teaspoon ginger powder
1 ½ teaspoon cinnamon
1 ½ teaspoon nutmeg
½ teaspoon allspice
1 teaspoon baking powder
Pinch of salt
3 sticks unsalted butter
¾ cups Dukkan Egyptian Molasses
½ cup sugar
1 teaspoon vanilla essence
1 cup sugar (for rolling)
Whisk together the flour, spices, baking powder and salt.
In another bowl, beat the butter, sugar and molasses until fully combined. Do this on a low to medium speed as it helps bring out the flavors and incorporate the ingredients together well and fully. You’ll need to occasionally scrape down the edges of the bowl to ensure all ingredients are combined together well.
Beat in each egg one at a time to ensure it’s been fully incorporated. Keep scraping the bowl to ensure all ingredients are fully incorporated and well.
Add the vanilla essence and beat one more time.
Add the dry ingredients to the wet ingredients and mix until all has been incorporated.
Chill the dough for at least 2 hours. This will really help you create firm cookies that don’t run when being baked, but also hold a soft center.
Heat oven to 325 degrees Fahrenheit to heat up as you prepare your cookies.
Line two baking sheets with parchment paper, and start to scoop out golf ball sizes of doughs. Roll them into a ball and then roll them in the brown sugar and then flatten them on the baking sheet.
Bake the cookies for about 12 minutews until they are golden brown on top and around the edges. The top of the cookie should spring back when lightly touched. If not, pop into the oven for another two minutes or so.
Take out of the oven and let cool, and then transfer onto a wire rack to cool further. The cookie will harden on the outside slightly but remain soft on the inside.