Ginger Molasses Cookies with Swedish Pearl Sugar
Rated 5.0 stars by 1 users
Category
Recipes
Servings
20
Prep Time
20 minutes
Cook Time
20 minutes
These are the best chewy gingerbread cookie that you will continue to make over and over again with a crunchy and sweet outside crust of Ann Clark Swedish Pearl Sugar.
Ingredients
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1 ¾ cup (210g) all-purpose flour
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1 ¼ teaspoons baking soda
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1 teaspoon pumpkin pie spice
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½ teaspoon ground ginger
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½ teaspoon sea salt
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8 tablespoons (1 stick) unsalted butter, room temperature
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½ cup granulated sugar
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1 large egg, room temperature
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3 tablespoons molasses
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2 tablespoon finely chopped crystallized ginger, optional
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¾ cup Ann Clark Swedish Pearl Sugar
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Stand Mixer with paddle attachment or electric mixer
Equipment Needed
Directions
Preheat oven 350F. Prepare 2 baking sheets with parchment paper.
Combine flour, soda, pie spice, ginger and salt, until well blended, in a medium bowl. Set aside.
Beat butter and sugar in a stand mixer with paddle attachment or electric mixer, until lightened, about 3 minutes.
Add egg and molasses, scrapping the sides as needed, until just combined.
Add the flour mixture and crystalized ginger (if desired), until just combined.
Evenly scoop the dough into about 20 balls (about 1 ½ tablespoons) and roll/press the pearl sugar and place on the prepared baking sheets spaced about 2 inches between them, about 10 per tray.
Place in the preheated oven and bake until the centers look soft and puffy, 10-12 minutes.
Remove from oven and let cool on the pan, about 20 minutes.
Recipe Note
Notes & Tips:
- To make ahead: Make until Step 6 and refrigerate the dough balls. Pull out to room temperature and heat oven when ready to use and roll in the pearl sugar and bake.
- Make sure the cookies are fully coated evenly in the pearl sugar for best look.
Photo by Laura Kanya
