Ginger Molasses Cookies with Pumpkin Spice Milk
Chewy ginger molasses cookies are one of the most underrated cookies. They pack so much flavor into each bite, and the spiced notes of ginger and cinnamon make them the perfect seasonal treat. Eat these with a tall glass of pumpkin spice milk for a perfect pairing.
⅓ cup Molasses
½ cup (1 stick) Organic Valley Salted Butter, softened
½ cup granulated sugar, plus more for dusting
½ cup Brown sugar
1 large Organic Valley Egg
2 cups Flour
2 tsp. Baking Soda
2 tsp. Ground Ginger
1 tsp. Cinnamon
½ tsp. Allspice
½ tsp. Salt
Organic Valley Milk, for serving
Pumpkin Pie Spice
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, beat molasses, softened butter, white and brown sugar, and egg until combined.
In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, allspice and salt, then fold into wet ingredients until combined.
Roll heaping tablespoons of the dough into balls, dunk in granulated sugar, and place on the lined baking sheet about 2 inches apart.
Bake for 8 to 9 minutes; remove and let cool for 10 minutes before transferring to wire racks to cool completely.
Serve with a glass of pumpkin spice milk: Scoop about a tablespoon of pumpkin puree in the bottom of a glass, fill with milk and top with a shake of pumpkin pie spice. Stir before serving.