Ginger Molasses Biscuits Recipe

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscuits from sticking and for easy cleanup.
2. Mix the Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups of flour, 2 tbsp of ground ginger, 1 tsp of baking soda, 1/2 tsp of ground cinnamon, 1/2 tsp of ground cloves, and 1/4 tsp of salt. Set aside.
3. Beat the Wet Ingredients: In a large bowl, beat 3/4 cup of softened unsalted butter and 1 cup of brown sugar together until light and fluffy, about 2-3 minutes. This will create a smooth, creamy base for your dough.
4. Add the Eggs and Molasses: Add 1 large egg, 1/4 cup of molasses, and 1 tsp of vanilla extract to the butter-sugar mixture. Mix until everything is well combined and smooth.
5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined. The dough will be soft but not sticky, perfect for rolling into balls.
6. Roll the Dough: Roll the dough into 1-inch balls using your hands. Then roll each ball in 2-3 tablespoons of sugar, making sure the biscuits are lightly coated. Place them on the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake the Biscuits: Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are golden brown. The cookies will firm up as they cool, so be sure not to overbake them. Keep an eye on them for that perfect chewy texture.

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