Spicy molasses cookies are my holiday favorite. Ginger molasses, gingersnaps, ginger chews, gingerbread - anything that's loaded with the warm spices of winter is a total home run in my book. So it was only natural that I wanted to feature this outstanding Ginger Molasses Cookie recipe from the Flour Bakery Cookbook. When possible for this blog, we love to do things locally - so the fact that this recipe comes from a local chef makes these cookies even better. Ginger Molasses Cookies

While these cookies are served in all of the Flour bakery locations year-round, the feel most fitting for the holiday season. They're thin but not dry or brittle, and instead are ultra-chewy, with the perfect balance of sweet and spice, and plenty of buttery goodness. They are good enjoyed any which way - warm, cold, or at room temperature, as a morning, mid-day, afternoon or evening snack.

Ginger Molasses Cookies

Seriously - this time of year, why reserve desserts for just after dinner? Didn't anyone ever tell you calories consumed during the holidays don't count?! (I wish!) Really though - these are a fitting indulgence anytime the holiday mood strikes, and your sweet tooth insists on being satisfied.

Ginger Molasses Cookies

You can stop into one of the bakeries locally, or make your own at home - this is one of the rare recipes you can replicate in your own kitchen that achieves the same high level of quality and taste as if you bought it straight from the bakery.

Ginger Molasses Cookies

Ginger Molasses Cookies

Ginger Molasses Cookies recipe from the Flour Bakery Cookbook (available at Local Root)

Ingredients 12 tablespoons unsalted butter 1 cup tightly packed light brown sugar ¼ cup molasses 1 egg 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon clove 1/2 teaspoon salt small bowl of sugar for tossing cookies

Directions Preheat oven to 350 degrees and position rack in center of the oven.

Melt butter in a small saucepan and let cool until warm, not hot, to the touch.  In a stand mixer fitted with the paddle attachment, combine butter, brown sugar, molasses and egg and beat for about 20 seconds until well mixed.Remove bowl from mixer.

In a separate medium bowl, stir together the flour, baking soda, ginger, cinnamon, clove and salt. Add to the butter/sugar mixture and mix ingredients by hand until well incorporated.

Using a cookie scoop, portion the dough into balls, then roll with your hands to make them smooth and uniform. Place rolled balls in a bowl of granulated sugar and toss to coat all sides, then place the cookies on a cookie sheet (lined with parchment paper or a silpat) about 2 inches apart.

Bake for 16-18 minutes, until the cookies are crackly on top and just barely firm to the touch.  Remove from oven and let cool on the cookie sheet for 20-30 minutes. Remove cookies using a flat spatula, and place on a wire rack to cool completely. Cookies will keep in an airtight container for a couple days, and the dough will keep refrigerated for about a week.