Ginger Molasses Cookies with Swedish Pearl Sugar
Laura Kanya
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.
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Prep Time
20 minutes
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Cook Time
20 minutes
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Servings
20
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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
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1
Preheat oven 350F. Prepare 2 baking sheets with parchment paper.
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2
Combine flour, soda, pie spice, ginger and salt, until well blended, in a medium bowl. Set aside.
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3
Beat butter and sugar in a stand mixer with paddle attachment or electric mixer, until lightened, about 3 minutes.
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4
Add egg and molasses, scrapping the sides as needed, until just combined.
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5
Add the flour mixture and crystalized ginger (if desired), until just combined.
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6
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.
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7
Place in the preheated oven and bake until the centers look soft and puffy, 10-12 minutes.
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8
Remove from oven and let cool on the pan, about 20 minutes.
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
