Thursday, March 27 2014, 12:23 PM MDT
Molasses-Ginger Camp Cookies
As aired on June 11, 2013
Recipe courtesy of Tres Hatch
2 cups sugar, plus 1/3 cup for rolling
1 1/2 cups butter, softened
1/2 cup molasses
4 2/3 cups whole-wheat pastry flour
1 teaspoon salt
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground dried ginger, or 4 teaspoons fresh grated ginger
1 1/2 teaspoons ground cloves
1.) Preheat oven to 350-degrees. In a standing mixer cream 2 cups sugar and butter until light and fluffy. Add eggs and molasses and continue to mix until combined.
2.) Sprinkle over butter mixture the flour, salt, soda, and spices. Mix on low until just combined. Do not over-mix.
3.) Place remaining sugar in shallow bowl. Roll balls of dough between palms and roll them in sugar.
4.) Bake on parchment-lined baking sheets for 8-10 minutes until browned and puffed. They will flatten as they cool and develop crinkle marks on top.
These cookies travel well and keep in the refrigerator for a week in a sealed container.