Ginger Maple Molasses Cookies
1 ½ cups butter soft
1 cup white sugar and some for rolling
1 cup of brown sugar
½ cup molasses
¼ cup maple syrup
540g AP flour
4 tsp baking soda
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt
½ tsp black pepper ground
In a stand mixer bowl, blend together butter and both sugars.
Add molasses, maple syrup and egg. Mix till combined.
In a separate bowl, mix together flour, baking soda, ginger, cinnamon, cloves, salt, and black pepper.
Slowly add dry ingredients into wet mix until combined. Be careful not to over mix.
Chill dough at least 2 hours in fridge.
Roll dough into 1 inch balls and roll balls in white sugar then place on baking sheet 2 inches apart.
Bake @ 350 degrees F for 10-12 minutes.
I’m not a professional chef. I do like to cook, and I think I’m ok at it. I typically do all of our holiday baking, and I LOVE molasses cookies. I was very excited to try this recipe because I am a big fan of Chuck Hughes. But…these turned out horribly for me. They spread like crazy, had no thickness whatsoever, and were just a hot mess. The taste was good, but the texture and appearance of the cookies was terrible. They looked absolutely nothing like the cookies in the picture. I wasted two batches, both bad. Now I’m about to add more flour and try to salvage a few good cookies.