Craftsy Cakes

Craving the warm, spicy aroma of freshly baked ginger molasses cookies? Look no further! This easy-to-follow recipe delivers perfectly soft and chewy cookies bursting with the comforting flavors of ginger, molasses, and spices. Don’t be scared to add the black pepper; it adds a lovely depth of flavor. Just make sure to use finely ground black pepper. Whether you’re a seasoned baker or a beginner, you’ll love how simple it is to whip up these delicious treats. Remember to use 1 tablespoon of baking soda, not a teaspoon. Get ready to indulge in the ultimate ginger molasses cookie experience! These cookies will spread a bit in the oven, so space them out on the baking tray.

Ginger Molasses Cookie Recipe

Perfectly soft and chewy ginger molasses cookies
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 1 hour
Course Dessert
Servings 20 Cookies

Ingredients
  

  • 170 g unsalted butter  at room temperature
  • 300 g brown sugar
  • 2 large eggs  at room temperature
  • 1 tsp vanilla extract
  • 160 g molasses 
  • 2 tsp apple cider vinegar
  • 488 g all-purpose flour
  • 2½  tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp black pepper finely ground
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 tbs baking soda
  • ½ cup demerara sugar for rolling

Instructions
 

  • In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the butter and brown sugar on medium speed until thick and slightly pale, about 1 minute.
  • Add the eggs one at a time, beating thoroughly after each addition, beating until fluffy, about 1 minute.
  • Add the molasses, vinegar, and vanilla and beat to combine.
  • Reduce the mixer speed to low and gradually add the flour, baking soda, ginger, pepper, allspice, salt, and cloves. Beat just until the last trace of flour disappears.
  • The dough will be very soft and sticky. Divide the dough in half, wrap each in plastic, and refrigerate until firm, at least 1 hour.
  • Preheat the oven to 170°C and line 2 baking sheets with parchment paper. Place the demerara sugar in a small bowl.
  • Remove the dough from the refrigerator, and roll each into a ball (each ball should be about 1¼ inches). Toss the balls in the demerara sugar to coat on all sides.
  • Place the coated balls on the prepared baking sheets, spacing about 3 inches apart (the cookies will spread during baking). Bake until the edges are firm to the touch but the centers are still very soft and slightly shiny, 12 to 14 minutes.

Video

Notes

The cookies, stored airtight at room temperature, will keep up to 5 days. The raw cookie dough can be refrigerated up to 3 days. You can also roll the dough into balls, toss in sugar, arrange them in tight rows on a parchment-lined baking sheet, and freeze solid. Transfer the balls to plastic freezer bags and keep frozen up to 2 months. No need to thaw before baking, but extend the bake time by 2 to 3 minutes.
Keyword Best ginger molasses cookies, Easy ginger cookie recipe, Ginger molasses cookies, Soft ginger cookies, Spicy cookies

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