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Model Bakery's molasses ginger cookies

Time 1 hour
Yields Makes 2 1/2 dozen large cookies
Model Bakery’s molasses ginger cookies
1

In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, until each is incorporated. Add in the molasses and vanilla.

2

In a separate large bowl, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.

3

With the mixer running, begin adding the dry ingredients, a little at a time, until fully incorporated to form a dough. Cover and refrigerate for one hour.

4

Heat the oven to 350 degrees. Use an ice cream scoop to scoop the dough into balls. Roll each ball in the coarse sugar, then place on a parchment paper-lined baking sheet, leaving 3 inches between each cookie.

5

Bake the cookies until lightly golden and set, 10 to 12 minutes, rotating halfway through for even coloring. Cool the cookies, then store in an airtight container.

Pastry flour and crystallized sugar are available at cooking and baking supply stores, as well as at many well-stocked markets.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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