2 teaspoons baking soda 1/4 cup water Cream butter with sugar by beating together until light and fluffy. Beat in molasses and egg. Sift flour with ginger, cinnamon and salt. Dissolve baking soda ...

Do not overbake. Cool on wire rack, then store in tightly covered container. Makes about 3 dozen. Copy-cat ginger molasses cookies 21/4 cups flour 2 teaspoons baking soda 1/4 teaspoon salt ...

In the bowl of a stand mixer (or with an electric mixer), cream together butter and sugars. Add the egg and beat until creamy. Beat in molasses and water until well-combined. In a medium bowl ...

Add the molasses. Put the water in the measuring cup for the molasses and swirl it around in the molasses residue, then add to the dough. Add the dry ingredients and beat until just combined.

Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. Roll into 1-1/2-in. balls, then roll in sugar.

A stand mixer or a handheld mixer like this one from Cuisinart, which is gorgeous, will stand the test of time and has a built-in storage case. A cookie scoop like this, which makes working with ...

Ingredients 1 1/2 sticks salted butter, at room temperature, plus more for greasing 3/4 cup light brown sugar, packed 2 teaspoons vanilla extract 1 large egg 1/3 cup blackstrap molasses 2 1/4 cups ...

We are talking about molasses cookies, spiced with cinnamon, ginger and cloves and rolled in sugar. These cookies have perfect crackles and crinkles on top, chewy edges and soft, almost-gooey centers.

Evenly space eight cookies on each cookie sheet, then flatten slightly with the palm of your hand. Bake two sheets at a time for 10 to 14 minutes depending on how soft or crisp you like your cookies.

Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1-1/2-inch ball. Roll ball in sugar to coat and set on prepared baking sheet, spacing cookies about 2 inches ...

If a less pungent taste of ginger is desired, cut the amount in half. NOTE: For crispy gingersnaps, after mixing all ingredients, transfer dough to a work surface and roughly shape into an 8- to ...