Each cookie is a bite of nostalgia, combining the deep, rich flavour of molasses with the warmth of ginger, cinnamon and cloves. The added crunch of pecans adds a delightful texture that complements the soft, chewy goodness inside. Perfect for sharing with loved ones or enjoying with a quiet cup of tea, these cookies aren’t just a treat, they’re a timeless tradition wrapped in sugary sweetness.
Ingredients:
- 4 1/2 cups all purpose flour
- 4 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups butter, softened
- 2 cups sugar, plus 3/4 cup coarse sugar for rolling
- 1/2 cup molasses
- 2 large eggs, room temperature
- 1/4 cup chopped pecans
Method:
Preheat oven to 190°C (375°F) and line baking sheets with parchment paper.
Whisk together the flour, ginger, cinnamon, cloves, baking soda and salt in a bowl.
In a separate large bowl, cream the butter and 2 cups sugar until light and fluffy.
Whisk in the molasses and eggs until well combined.
Gradually add the dry ingredients, beating until just combined.
Fold in the chopped pecans.
Shape the dough into 1-inch balls, roll in the coarse sugar and place 2 inches apart on the prepared baking trays.
Bake for 8-10 minutes, until the cookies are set on the edges and slightly soft in the centre.
Leave to cool for a few minutes on the baking sheet before transferring to wire racks to cool completely.
