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Recipes

Soft Rye Ginger Molasses Cookies

Soft Rye Ginger Molasses Cookies

Recipes

Soft Rye Ginger Molasses Cookies

October 22, 2018


Soft Rye Ginger Molasses Cookies

These cookies are completely irresistible. Soft and chewy on the inside, crispy and cracked on the outside with just the right amount of sugar coating. These will quickly become a staple in your kitchen.

Soft Rye Ginger Molasses Cookies
1 1/2 cup (341g) butter, room temperature
1 cup (216g) sugar
2 eggs
1/2 cup(160g) molasses
4 1/2 cup (558g) Flourist Whole Grain Rye Flour
2 tsp baking soda
1 tsp salt
4 tsp ground ginger
1 1/2 tsp cinnamon
1 tsp ground cloves
Sugar for rolling

Preheat oven to 350°F. Line a baking sheet with parchment paper. In a standing mixer with a paddle attachment or with a hand blender, cream butter and sugar together for about a few minutes until light and fluffy.

Add egg and molasses, and mix until combined. Add Flourist Whole Grain Rye Flour, baking soda, salt, and all the spices and continue mixing until just incorporated. 

Shape dough into balls and roll in the sugar. Arrange onto a prepared baking sheet, spacing them about 2 inches apart. 

Bake for 10-12 minutes until just firm around the edges, do not over bake. Leave them on a baking sheet for a few minutes before transferring them to a cooling rack where they will continue to firm up. 

6 comments


  • Hi Tori! The amount of cookies definitely depends on the size! That amount of flour is correct!

    Shira McDermott on

  • Hi Freda! Indeed! You could absolutely sub the flours!

    Shira McDermott on

  • Does this really use 4.5 cups flour for 24 cookies? I really want to make these, just want to make sure. Thank you!

    Tori Pintar on

  • Could I use my red fife flour for this instead of the rye flour?

    Freda on

  • Hello Marcia! Sorry for the delay! This recipe will make approximately 24 cookies!

    Shira McDermott on

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