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Mottley Kitchen’s Ginger Molasses Cookies (by way of Ralph’s Coffee Truck on 5th Ave.)
Even without a 79-foot, 12-ton tree with twinkly lights, Mottley Kitchen’s Ginger Molasses Cookies taste like the holidays.
Note: We adapted this recipe from Mottley Kitchen’s commercial bakery version. You will wind up with a lot of dough, and it will feel like you can’t fit all of the flour into the mixer. You can! Just go slowly and it will all come together.
3 cups sugar, plus another cup to roll cookies in
3 eggs
¾ cup molasses
6 ¾ cups flour
¾ tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 tablespoon baking soda
¾ teaspoon salt
Use a stand mixer to cream the butter and 3 cups sugar until light and fluffy, 5 minutes. While the butter and sugar are mixing, whisk the eggs and molasses together. In another bowl, whisk together the flour, ginger, cinnamon, cardamom, baking soda, and salt.
Scrape down the bowl of the mixer with the butter and sugar. While the mixer is running on low speed, add the eggs and molasses. Scrape the bowl again. Add the flour mixture little by little, in four additions, mixing in between additions. Cover the dough, and chill in the refrigerator for at least 2 hours.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Pour remaining 1 cup sugar into a shallow bowl. Roll the dough into 1 ½-inch diameter balls. Roll the balls in the sugar, then place them on the baking sheet, spacing them at about 1-inch intervals. Bake for 12 to 14 minutes, until the edges barely start to brown. The cookies will still be soft and will set as they sit. Repeat with remaining dough.
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