The smell of freshly baked cookies signals feelings of connection and the general deliciousness everyone associates with the holidays. Passed down from celebrated pastry chef and Fluff Bake Bar Founder Rebecca Masson’s Great Grandmother Cora, these Ginger Molasses Cookies have the nostalgic flavor of a ginger snap, but are moist with a soft and chewy texture.
Ingredients
- 2¾ cups All purpose flour
- 2 teaspoons Baking soda
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- ¾ cup Unsalted butter, room temp
- ¾ cup Brown sugar, firmly packed
- 1 Egg
- ⅓ cup Molasses, Fluff Bake Bar uses Steen's Molasses
- 1 tablespoon Fresh ginger, finely minced
- ½ cup Sugar in the raw, for coating
Directions
- Preheat the oven to 350 degrees.
- In a bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon and salt. Set aside.
- Cream butter and brown sugar until light and fluffy. Add the eggs, molasses and fresh ginger just until incorporated. Scrape down the sides of the bowl and add the dry ingredients. Mix just until incorporated. Place dough in a bowl or container, cover with plastic wrap and refrigerate for at least 4 hours. The dough is quite sticky.
- Scoop the dough using a 1½ oz scoop, roll in the sugar in the raw and place on a sheet pan lined with parchment.
- Then bake in the oven for 12-13 minutes until the cookie begins to crack on top, let cool, and finally…ENJOY!
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Fluff Bake Bar
1701 W 15th Street
Houston, TX 77008 | Map
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