Ginger and Molasses Rye Cookies
Chewy, soft and just the right amount of sweetness paired with the earthy undertones of rye flour make these one of my favourite Christmas cookies.
Ingredients
- 265 grams organic, dark rye flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground clove
- 170 grams unsalted butter at room temperature
- 200 grams granulated sugar
- 80 grams molasses
- 1 egg at room temperature
- 100 grams granulated sugar for rolling
Instructions
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In a medium bowl, combine the flour, baking soda, salt and spices. Set aside
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In the bowl of a stand mixer with the paddle attachment or large bowl with a hand beater, cream the butter and sugar together on high for five minutes until light in colour and fluffy. Add the molasses and beat on low and then the egg until combined. Add the dry ingredients on low in three additions and mix until there is no dry flour. Cover the bowl and chill the dough in the fridge for 1 hour.
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Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper. Roll the dough into one inch balls and generously in granulated sugar. Place two inches apart on the baking sheets and bake one sheet at a time for 8-9 minutes.
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Remove and allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.