Molasses Ginger Cookies

A warm, chewy, old-fashioned molasses cookie with a hint of ginger. Doesn’t that sound delicious? They are a perfect little afternoon snack with a cup of tea or coffee. The recipe is easy to make but take the time to chill the dough. It helps hold the cookie’s shape and bake evenly.

Pro tip: Butter and eggs should be room temperature. Once the dough is made, be sure to refrigerate at least 2 hours. Use a small scoop to keep the cookie size uniform. Roll the dough into a ball with your hands and roll in turbinado sugar (sugar in the raw) for a tasty decoration.

Gather up your ingredients:

Sift together the dry ingredients and set aside.

Cream the butter and sugars well (about 2 minutes), scraping down the sides as necessary.

To the butter and sugar mixture, add eggs, one at a time.

Add the molasses and mix on medium speed until well combined.

Slowly add in dry ingredients.

Cover the bowl with plastic wrap and chill at least 2 hours.

When dough is completely chilled, preheat the oven to 350 degrees and line baking sheet with parchment paper or a Silpat mat.

Use a scoop and then your hands to roll dough into 1″ balls.

Roll the dough ball in the turbinado sugar and set on cookie sheet, leaving room for spreading.

Bake at 350 degrees for 8-10 minutes.

Let cookies cool completely on a wire rack. Cookies will stay fresh in an airtight container for up to 4 days.

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Molasses Ginger Cookies

Ginger Molasses Cookies
  • Author: Kathleen
Scale

Ingredients

1 ½ cups unsalted butter, softened to room temperature 

1 cup granulated sugar

1 cup brown sugar

½ cup molasses

2 eggs, at room temperature

4 ½ cups all-purpose flour 

4 teaspoons baking soda

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon salt

Instructions

In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt.  Set aside.
In a mixing bowl, cream together butter and sugars until light and fluffy (about 2 minutes), scraping down sides as needed.
Add eggs, one at a time.
Drizzle in molasses and mix until well combined.
Slowly add in dry ingredients until well incorporated.  
Cover the bowl and refrigerate at least 2 hours until chilled through.
Preheat oven to 350 degrees.
Line baking sheets with parchment paper or Silpat mat.
Using a small scoop and your hands, roll dough into 1″ pieces.
Roll in turbinado sugar and set onto cookie sheet, leaving room between each cookie for spreading.
Bake at 350 for 8-10 minutes.
Let cool about 5 minutes, then transfer to a wire rack.
When completely cool, cookies can be stored in an airtight container and will stay fresh up to 4 days.

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