Chewy Molasses Ginger Cookies
- Makes 2 dozen medium cookies
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground Vietnamese cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground cloves
- 1 ½ cups butter, at room temperature
- 1 ¼ cups sugar
- 2 large eggs
- ½ cup molasses
- ½ cup chopped crystallized ginger (optional)
In a large bowl or stand mixer, cream the butter and sugar until very light and creamy. Add the molasses and eggs and beat for another 2 minutes.
Slowly at the flour, baking soda, salt, cinnamon, ginger, and cloves to the wet ingredients. Mix until incorporated, scraping down the bowl as you go. Don’t overmix – you want the batter to just come together. If using crystallized ginger, fold it in with a spatula now.
Refrigerate the dough for at least 30 minutes (or up to a day).
When you’re ready to bake, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Scoop the dough into 2” balls and place them onto the baking sheets, leave a few inches between each as they will spread.
Bake for 8-10 minutes. Remove the cookies as soon as they begin to brown around the edges. Let the cookies cool for 10 minutes on the sheet, until firm enough to safely transfer to a cooling rack. Let them finish cooling on the rack.
Ice Cream Sandwiches with Crushed Fatty Sundays
Crush the Tricked Out Treats (or any other flavor!) Fatty Sundays pretzels into small pieces. Take one molasses ginger cookie and scoop your favorite vanilla ice cream on top. Press another cookies onto the ice cream. Roll the ice cream edges of the sandwiches in your crushed Fatty Sundays pretzels.