These chewy ginger-molasses cookies are sure to fill your kitchen with welcoming smells of vanilla and cinnamon that bring holiday cheer! Brown Hound Downtown Bistro in Rochester provided the recipe. Located at Rochester’s Memorial Art Gallery, this eatery takes pride in offering locally-sourced and sustainable baked goods and meals. It is currently open for carryout, curbside, and delivery on Saturday & Sundays from 9:30 a.m. to 3:30 p.m.
(yield: approximately 50 cookies)
1 cup softened butter
1 cup sugar
1 cup brown sugar, packed
1/4 teaspoon vanilla extract
1/4 cup molasses
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 tablespoon + 1/2 teaspoon baking soda
3.5 cups flour
Preheat oven to 350 degrees Fahrenheit.
Cream together the butter, white sugar, and brown sugar. One at a time, add the eggs. Then add the vanilla and the molasses.
In a separate bowl, whist together the cinnamon, ginger, salt, nutmeg, clove, baking soda, and flour.
Add the dry ingredients to the wet, mixing until well blended.
Ball dough by heaping tablespoons, flatten lightly. Press in sanding or raw sugar and space two inches apart on parchment lined baking sheet.
Bake for 8 to 9 minutes.