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
Ingredients
- 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
Instructions
- 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.
- Remove cookie dough from fridge. If dough chilled in fridge for longer than an hour, let sit for 25-30 minutes. Dough that's cold will cause cookies to not spread in oven.
- 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.
Notes
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!
Laura Leigh says
these look so pretty lady! you did an incredible job! they sound so delicious as well. also, can we talk about how beautiful these photos are? nailed it!
xo Laura Leigh
https://louellareese.com
Ryanne says
Wow, them packaged all stacked is so cute!
Jessica Camerata says
My favorite cookie to grab at the Whole Foods bakery is a ginger molasses cookie. I am DEFINITELY going to have to try these. Love a good crunchy sugar top too! Makes them look so pretty but adds that little bit of extra crunch too.
xo Jessica
an indigo day
Shelby Back says
These look delicious Alex! I love anything gingerbread & a crinkle cookie is my fav!
xo!
Shelby
http://www.glitterandgingham.com
Angela Darnell says
Molasses cookies are my ABSOLUTE favorite!!! I seriously cannot wait to try these!!
Alex Carreno says
Yay!! These are super delicious! Love hearing of a fellow ginger molasses cookies lover! xx
Sydney says
DROOLING over here!!!
Mary Margaret says
These look so pretty and delicious! I also love Silpat, too!
Jessica Noe says
These remind me of my grandma’s cookies!
Elizabeth says
Yumm, adding this to my list to try!
Sydney says
Okay that looks like my kind of cookie😍
Michelle L says
I’ve never tried my hand at molasses cookies–now looks like a good time to start!
Ashley Trinidad says
I’m super excited to try these!
Riley Egan says
These look delicious! I love when cookies (or any baked good) have crystallized sugar on top!
Hannah says
Looks so good!
Susan Christy says
One of my all time favorites. I always like trying new recipes because there’s probably an improved version of things I’ve been making for years. Thanks!
Debbie says
I love molasses cookies. They always remind me of my grandma. This recipe looks fantastic! Thanks!