Ginger Molasses Cookies
User Reviews
5
Ginger Molasses Cookies
Description
This recipe blends all-purpose flour with baking soda and a mix of warm spices—cinnamon, ground cloves, and ground ginger—to create a spiced dry base. The wet ingredients include room temperature butter whipped with granulated sugar, molasses, and an egg for moisture and binding. Combining both results in a flavorful dough wrapped in plastic and chilled to firm up before shaping.
Rolling dough balls in granulated sugar before baking adds a crackly sugar crust exterior. Baked at 375°F for 8–10 minutes, the cookies maintain a soft and chewy texture inside without overbaking. Cooling on racks preserves the texture. Cinnamon cream cheese frosting complements the spicy warmth with a creamy and tangy finish.
This cookie dough can be prepared in advance and refrigerated for convenience. Both dough and baked cookies freeze well, with frozen dough baked directly from the freezer by adding a few minutes to bake time. Using ground ginger is preferred for consistent spice distribution over fresh ginger, which differs in texture and intensity. Substitutions are possible but require attention to preparation.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves ground
- 1/2 teaspoon ground ginger
- 3/4 cup butter , room temperature (1 1/2 sticks)
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- granulated sugar , for rolling
- 1 batch cream cheese frosting cinnamon
Instructions
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
- In another bowl beat together the butter and granulated sugar until light and creamy. Add the molasses and egg and mix until well combined. Stir in the dry ingredients and mix until combined.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to several days) before rolling into balls. Roll the dough into balls and then roll the dough balls in granulated sugar.
- Place on prepared sheet and bake for 8-10 minutes (don't over bake them if you want a soft, chewy cookie).
- Remove the cookies to a cooling rack and allow to cool completely. Frost with cinnamon cream cheese frosting, if desired. Store in an airtight container, or in the freezer (they freeze really well!)
Notes
- Dough can be made ahead and refrigerated for a few hours before baking.
- Store baked cookies in an airtight container at room temperature for 3-4 days.
- Freeze rolled cookie dough balls in a freezer-safe bag for up to 3 months; bake from frozen adding 2-3 minutes to baking time.
- Freeze baked cookies properly for 2-3 months in airtight containers.
- Recommended to use ground ginger for balanced flavor; fresh ginger may overpower and differs in texture.
- If substituting fresh ginger, use about 1 tablespoon finely grated for 1/2 teaspoon ground ginger.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 144mg | 6% |
| Potassium | 68mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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