Ginger Molasses Cookies

Groceries:

• ¾ cup salted butter, browned (optional to add 1 Tbsp of milk powder for extra toastiness) 
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground glove
• ½ cup dark brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• ¼ cup molasses
• ⅛ cup fresh ginger, peeled and finely chopped
• 2 tsp baking powder
• 1 tsp salt
• 2 ¼ cup all purpose flour
• ½ cup granulated sugar for rolling

Instructions:

In a medium saucepan, add your butter and milk powder. Brown until fragrant and take off the heat. The butter will continue to darken with residual heat. Add cinnamon, ground ginger, and clove to the hot butter and toast briefly. Add butter and spice mixture to a large mixing bowl. Also add molasses, brown sugar, granulated sugar, and vanilla to the mixing bowl. Add eggs to the mixture and whisk until uniform consistency. Add flour, baking powder, salt, and finely chopped fresh ginger. Fold gently until incorporated. Cover with plastic wrap and keep in fridge for two hours or up to overnight.

When you’re ready to bake, preheat oven to 350 degrees. Scoop and roll 1-2 oz balls and coat in granulated sugar. Place 6 cookies at a time on a parchment lined baking sheet and bake for 9 minutes. Cookies will look underdone, but let them cool for 15 minutes for a chewy caramelly texture.

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