Ginger Molasses Cookies
MMM… baked from scratch ginger molasses cookies. Featuring that perfectly baked crinkle and a soft, yet chewy, bite paired with that cup of tea or mug of hot cocoa on a cold winter’s day.
I remember as a little girl that my grandfather had a huge penchant for ginger molasses cookies, and he definitely rubbed that off to me. Of course I love any cookies, but there’s something so underrated about a soft and chewy ginger molasses cookie.
To be honest, I usually haven’t had the time to bake my own cookies from scratch, but this year that changed (obviously!). I was a little daunted at the prospect, but these cookies are some of the best I’ve ever baked. And relatively easy, too.
Delicious whether they’re warm just out of the oven or days later, the crystalized sugar on top adds the perfect hint of sweetness to each bite.
I’ll tell you, I’m a firm believe that the Silpat sillicone mat made all the difference when it came to baking these ginger molasses cookies. Due to their dark dough shade, I knew these guys would be tough to tell whether they were on the edge of perfect or burnt. But, the Silpat mat kept the bottoms of my cookies a perfect golden brown shade that would make Food Network judges clap with glee.
Make these for the holiday season or bookmark away for a day you’re craving a delicious, yet not ultra-sweet homemade cookie. You’ll be surprised how hard it’ll be to keep yourself from eating just one!
If you’re looking for other holiday-perfect sweets, check out my recipe for Cinnamon Roll Monkey Bread or Soft & Chewy Butterscotch cookies.
Ginger Molasses Cookies
Prep Time 1 hr 45 mins
Cook Time 10 mins
Total Time 1 hr 55 mins
- 2¼ cups All-purpose flour
- 1½ tsp Baking soda
- 2 tsp Ground ginger
- 1½ tsp Ground cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Nutmeg
- ¼ tsp Salt
- ¾ cup Unsalted butter room temperature (softened)
- ½ cup Brown sugar packed
- ¼ cup Coconut sugar
- ¼ cup Unsulphured or Dark Molasses
- 1 Egg room temperature
- 2 tsp Vanilla extract
- ½ cup Granulated or coarse sugar for rolling dough
- Whisk dry ingredients – flour, baking soda, ginger, cloves, nutmeg and salt together in a bowl until combined. Set aside.
- In a stand-up mixer or large bowl with a hand-held mixer, beat the butter and both sugars on medium to high speed until creamy and combined, utilizing paddle attachment. Should be about 2 minutes. Then add molasses and beat until combined. Add the egg and vanilla extract and continue to beat until combined.
- Switch to low speed, slowly mixing the dry ingredients into the wet ingredients until combined. It's okay to take this at a slow pace, you want to make sure the dough is all combined. It'll be a slightly sticky texture.
- Cover dough tightly with plastic wrap and chill in the fridge for an hour.
- Preheat oven to 350°F. Line a large baking sheet with a silicone baking mat.
- Spoon 1 tablespoon or so of dough into your hand and roll into a ball. Drop each ball into the granulated or coarse sugar until covered.
- Place each ball of dough on cookie sheet about 3-3½ inches apart. Bake for 10-10½ minutes.
- Remove from oven and let cookies cool on baking sheet for 2-3 minutes. Then transfer to a wire rack for cooling.
Should cookies not appear to crack or crinkle on tops, remove cookie sheet from oven and gently tap it against the counter 3-4 times. The movement will help the warm cookies spread and crack on top. Place back in oven for a minute before removing to cool.
And in case you’re on the hunt for more delicious cookies to add to your holiday baking list, you’re in luck. Today I’m part of a virtual Christmas cookie exchange with a handful of other bloggers. Head to my friend Angela’s blog, The Thrifty Pineapple to see her No-Bake Oreo Balls recipe. Yum!