Ginger Molasses Cookies
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
24 mins
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Total Time
54 mins
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Servings
30 cookies
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Calories
162 kcal
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Course
Baked Goods
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Cuisine
American
Ginger Molasses Cookies
Description
This recipe brings together all-purpose flour, baking soda, and an array of spices—ground ginger, cinnamon, cloves, allspice, and a touch of salt—for the dry ingredients. The wet ingredients include softened unsalted butter, light brown sugar, an egg, and mild molasses, which impart moisture and richness.
After creaming butter and sugar until somewhat fluffy, the egg and molasses are incorporated before mixing in the dry spices and flour. The dough is shaped into balls about 1.25 to 1.5 inches wide, rolled in granulated sugar, and baked at 375°F for approximately 8 minutes. The cookies develop cracks on their tops as they bake, indicating the ideal texture: a lightly crisped edge with a soft and chewy center.
The warm blend of spices combined with molasses creates a deep, lightly sweetened flavor profile. The rolling in sugar adds subtle crunch and sparkle to the cookie surface.
This cookie recipe benefits from using unsalted butter at a cool room temperature to maintain dough consistency. Fresh, active baking soda contributes to proper leavening, so note the importance of a recent baking soda supply.
Ingredients
- 2 ¼ cups all-purpose flour unbleached
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon cloves
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¾ cup unsalted butter softened to cool room temperature
- 1 cup light brown sugar
- 1 egg large
- ¼ cup molasses mild
- granulated sugar for rolling dough balls
Instructions
- Preheat oven to 375° F.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside.
- In the bowl of a stand mixer, beat butter and sugar on medium speed until incorporated, about 30 seconds, and then scrape down the bowl. Beat on medium-high for 3 minutes, scraping down the bowl halfway through, until mixture is somewhat light and fluffy.
- Add egg and molasses, and beat on medium-low until incorporated.
- Add combined dry ingredients and beat on medium speed until incorporated.
- With your hands, quickly roll dough into balls that are 1-1/4" to 1-1/2" in size. I like to use a medium scoop to evenly portion the dough. Take care to roll the dough as minimally as possible, to ensure the butter stays as cool as possible. Then roll dough balls in a small bowl of sugar. Place sugared dough balls on baking sheet about 2" apart. Bake for 8 minutes. Cracks should start forming on the tops of the cookies during the final minute or so of baking, and will continue to form as the cookies cool outside the oven. For the softest, chewiest cookies, take care to not over bake. Remove pan from oven and let cookies sit on baking sheet for 5 minutes before removing to a cooling rack.
Notes
- Use unsalted butter softened to a cool room temperature for the best dough consistency.
- Employ fresh, active baking soda to ensure proper rising and texture.
- Roll dough balls quickly to keep butter cool and preserve cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 162kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 18mg | 6% |
| Sodium | 159mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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