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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. 

8 comments

Freda

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

Shira McDermott

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

Marcia

How many cookies does this recipe make approximately? Thanks

1 2

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