October seemed to both speed AND drag by. You can watch the VIDEO HERE.

I was ready for a comfort bake.

The kind of cozy cookie that made me think of foggy mornings, soft blankets, and falling leaves. This one delivered!

I did alter the recipe somewhat, because I was lacking time this week. I used 1/2 cup of molasses while the recipe from KA called for 1/4 cup molasses and 1/4 cup ginger syrup. I did that for two reasons. The first being that our local store does NOT carry ginger syrup and I didn’t have the time to make any. The second being that, for me, a little bit of ginger goes a long way. I’ve never been a big fan, but I new this cookie would require some.

I baked the first batch for 10 minutes, but got a little spooked and did the rest for 12. Ten may be fine for you, if you’ve been watching then you will know that my top oven has been a little wonky this year.

Drop a comment and let me know what you think about this recipe! I’ll see you back next week!

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Ingredients

• 16 tablespoons (227g) unsalted butter, room temperature

• 1 cup (198g) granulated sugar

• 1/2 cup (85g) molasses

• 2 1/4 teaspoons baking soda

• 1 teaspoon table salt

• 1 1/4 teaspoons cinnamon

• 1 1/4 teaspoons cloves or allspice

• 1 teaspoon ginger

• 2 large eggs

• 3 1/2 cups (420g) all purpose flour

• granulated sugar, Swedish pearl sugar, or turbinado cane sugar, for coating

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Directions

• Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. (I had three in rotation to decrease wait time!)
• In a large mixing bowl, cream together the butter and sugar until they’re light and fluffy.
• Beat in the molasses, ginger syrup, baking soda, salt, and spices.
• Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated.
• Stir in the flour.
• Scoop the soft dough into 1 1/2″ balls; a tablespoon cookie scoop works well here.
• Roll them in granulated sugar, turbinado sugar, or pearl sugar.
  
  
• Space the cookies on the prepared baking sheets, leaving about 2 1/2″ between them.
• Bake the ginger cookies for 10 minutes. The centers will look soft and puffy; that’s OK.
• Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.