molasses ginger cookies

my personal favourite cookie! i like to make mine with a little heat behind them, not really a fan of cookies that just taste like sugar, it needs to be about the flavour. these cookies have a chewy centre, slightly crispy edges and are rolled in big sugar for that extra texture, it also brings balance to the heat without drowning out all the warm molasses and spices.

when it comes to using ground spices, the older the spice the weaker it is, the newer the stronger, so keep that in mind when baking.

325g butter, softened

220g sugar

120g brown sugar

170g molasses

2 eggs

540g flour

4tsp baking soda

3-4 tbsp ground ginger

1tsp cinnamon

1tsp nutmeg

1tsp allspice

1tsp salt

demerara sugar

preheat the oven to 350F, line a baking tray with parchment paper.

cream together the butter, sugar, and brown sugar until light and fluffy, beat in the molasses, then add the eggs one at a time.

gradually add in the rest of the ingredients, mixing until a stiffish dough forms and there are no dry patches. cover the bowl with cling film, chill the dough for 1-2 hours.

form roughly 2tbsp balls and roll them in the demerara sugar, place the balls on the baking tray leaving enough room for them to spread, bake for 10-13 minutes:)

*this recipe makes a lot of dough so you can freeze the excess.