Apricot Molasses Cookies

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Chewy molasses ginger cookies with dried apricots.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: molasses cookies

Servings: dozen

Calories: 166kcal

Equipment

measuring cups and spoons
mixing bowls
whisk
large chef's knife
cutting board
wooden spoon or stiff spatula
stand mixer with paddle attachment
cookie scoop/server
silicone baking mats or parchment paper
cookie sheets

Ingredients

1 ½ sticks unsalted butter room temperature
1 cup sugar white or brown, light or dark
1 large egg room temperature
¼ cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 teaspoons baking soda
¼ teaspoon salt
1 cup dried apricots roughly chopped
¼ cup chopped candied ginger (optional)
¼ cup chopped pecans or walnuts (optional)
granulated or sanding sugar for rolling (optional)

Instructions

Preheat oven to 350°F
In a large bowl, whisk together flour, ginger, cinnamon, cloves, and baking soda, and set aside.
Cream butter and sugar with a paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
Beat egg and molasses into butter and sugar mixture on medium speed until fully incorporated.
Add dry ingredients and mix on low speed just until dough starts to come together and no dry bits remain.
Fold in apricots with a wooden spoon (and candied ginger and nuts, if using).
Using a cookie scoop, scoop out dough, roll in or sprinkle tops with sugar or sanding sugar (optional), place on a silicone mat or parchment lined cookie sheet 2 inches apart, and slightly flatten.
Bake for 10-15 minutes, depending on size of cookies, or until tops are cracked.
Allow to cool on baking sheets, or move to cooling racks.
Cookies will stay fresh for a week stored at room temperature in an airtight container.

Notes

These cookies can be made with whatever sugar you prefer. If you have white sugar, use that. If you want more molasses flavor, use brown sugar.

I typically only add dried apricots, but these are also amazing with other dried fruit, candied ginger, nuts, or without any add-ins.

A 1.25 oz serving scoop will yield about 2 dozen 2.5" cookies. 1.25 oz cookies took 11-12 minutes to bake.

You can make this dough ahead of time and freeze. Scoop out dough and place onto a cookie sheet and freeze for an hour. Then place frozen cookies into an airtight container. Allow dough to come to room temperature before baking. Cookie dough will last for 2 months in the freezer.

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