Molasses Ginger Cookies

Oh this is a beautiful cookie:

Whenever there's a cookie recipe that calls for less than a stick of butter but yields up to 4 dozen cookies, I'm there.  This gem came from the Better Homes and Gardens website and is everything that I'm looking for in a cookie - chewy, sweet, and around 50 calories.


The boys loved them too.  I was worried that my son wouldn't be on board with such a strong flavor, but he loved them, begged for them... probably ate about half of them.

One negative thing that I will say is that rolling the dough balls was a long and messy process - the flavor is worth it, but this isn't a simple, throw-together cookie.

Molasses Ginger Cookies (from Better Homes and Gardens, slightly adapted)

• 1/3 c. margarine, softened
• 2/3 c. packed brown sugar
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 egg
• 1/4 c. dark molasses
• 2 c. all-purpose flour
• 1/4 c. granulated sugar
• 1 tsp ground cinnamon

In a large mixing bowl combine the margarine with  the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon, egg and molasses. Blend until all is moist and mostly smooth, then add flour.  Stir until well combined then cover and chill in the refrigerator for 1 hour.

*This is where things got messy, even using the fridge the dough still got all over my hands - I think next time I'll try the freezer.

Combine the granulated sugar and 1 teaspoon cinnamon on a plate. Shape dough into a 1-inch ball. Roll ball in sugar-cinnamon mixture, then place 2 inches apart on a prepared cookie sheet (use parchment paper, rubber mat, or a light cooking spray to avoid sticking). If there's dough that isn't being used during a baking cycle, cover it and return to fridge or freezer.  Bake cookies in a 350 degree F oven for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet and let cool on a wire rack. Makes about 4 dozen.