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Molasses Ginger Cookies

Freeze these cookies up to three months, or store at room temperature for up to three days.

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  • Yields: Makes 4 dozen cookies
  • Prep: 30 mins
  • Chill: 3 hrs
  • Bake: 9 mins 350°F per batch

Molasses Ginger Cookies

Ingredients

Directions

  1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 34 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.
  2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 12 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.
  3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

From the Test Kitchen

Test Kitchen Tip:

To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Molasses Ginger Cookies)

    Per serving:
  • 68 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 9 mg chol.,
  • 130 mg sodium,
  • 12 g carb.,
  • 7 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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