Ginger Molasses Cookies
By Amy Hatwig
These ginger molasses cookies are highly addictive. Sugar coated with rich spicy flavor and a soft and chewy texture make these cookies hard to resist. For added crunch roll the cookies in Turbinado sugar instead of granulated sugar.
Perfect Ginger Molasses Cookie Recipe for a Warm and Cozy Treat
This is the perfect cookie recipe to bring a warm, spicy aroma to your kitchen, perfect for cozy fall and winter days. These cookies, known for their chewy texture and deep molasses flavor, bake evenly on the Anolon Advanced Cookie Sheet, ensuring a soft center with slightly crisp edges. Thanks to the nonstick surface, the cookies slide effortlessly from pan to plate, making the entire baking process seamless and enjoyable.
For a twist on the classic recipe, consider adding crystallized ginger for an extra kick of spice or substituting half of the molasses with maple syrup for a milder, sweeter flavor. You can also mix in some dark chocolate chips or chopped nuts for added texture and richness. If you prefer a vegan option, replace the butter with coconut oil and use a flax egg as a substitute for the regular egg. These adjustments can cater to various dietary preferences while still delivering that signature ginger molasses taste.
This Ginger Molasses cookie recipe is perfect for holiday gatherings, afternoon tea, or as a comforting snack on a chilly evening. Serve them warm with a glass of milk, a cup of hot tea, or even a spiced chai latte for a harmonious flavor pairing. Their deep, rich flavor also complements vanilla ice cream, creating a simple yet indulgent dessert. The versatility and ease of this recipe make it a go-to treat for any occasion.
- Yield:
4 cups of cookie dough (28-32 Servings)
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup candied ginger, finely chopped
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg , whole
- 1/2 cup blackstrap molasses
- 1/4 cup granulated sugar, for dipping cookies
Directions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
- Sift together the flour, ground ginger, baking soda, cinnamon, clove, and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, add the butter and granulated sugar. Cream on medium speed until fluffy, about 2 minutes.
- Add the egg and beat to incorporate. Scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
- Add molasses and beat to incorporate.
- Add sifted ingredients and mix on low speed until incorporated.
- Lastly, add chopped ginger and mix to distribute evenly.
- Wrap and refrigerate the cookie dough for at least 1 hour before baking.
- Scoop and roll 1ounce (2 tablespoons) balls of cookie dough in granulated sugar. Place on parchment lined cookie sheet, leaving 2-inches between them.
- Bake at 350°F for 12-13 minutes; center should still be very soft. These cookies over bake very easily. Remove from oven and cool on the cookie sheet.