My love for the deep rich flavor of these ginger molasses cookies is surpassed only by the subsequent craving for their soft chewy texture. My senses bathe in the warm spiced holiday fragrance and yearn for a deeper connection. I just have to have them!
These little ginger cookies just seem to have that effect on people. Those new to a relationship with these little cookies are hooked at first bite and sometimes even before then!
This ginger molasses cookies recipe is simple and wholesome, the kind to start a tradition with.
Let me show you why!
What I Love About Ginger Molasses Cookies Recipe
The ginger snap – ginger molasses cookie feud is as old as any other. People typically find themselves on one side of the fence, completely sure that their cookie is the obvious best. Well, I guess you know where I stand.
Once you try this ginger molasses cookies recipe, you either love it or you really love it. Here are some of its best qualities.
- Deep rich scrumptious flavor
- The warm spiced aromatic quality
- Soft chewy crave-worthy texture
- Perfect for holiday get-togethers but good enough to eat year-round
- Simple recipe, wholesome ingredients
There’s nothing more satisfying on a cold winter afternoon than fresh ginger molasses cookies. Making these scrumptious little gems is super simple if you know the little tips and tricks. The recipe is pretty straight forward but here’s what you need to know.
You’ll notice that this ginger molasses cookies recipe requires mixing the wet and dry ingredients separately. This is done primarily for two reasons here. First, the creaming of butter and sugar is an important beginning for these cookies famous in part for their texture.
Secondly, it allows you to add the flour mixture in stages to thoroughly incorporate the ingredients. It helps with emulsification between the wet and dry ingredients for a smooth velvety cookie texture.
Lastly, be sure to place your cookies about 2-inches apart to prevent overcrowding. They’re going to spread during the baking process. Overcrowding prevents the necessary heat/air circulation for even cooking.
Easy Ginger Cookies Ingredient Notes
Making healthy ginger molasses cookies is sooo rewarding, especially when you get to eat them, but I love giving them away too. People always light up when you hand them fresh baked cookies made with a lot of love!
If you’re on a special meal plan, you can make these ginger molasses cookies vegan is easy. Simply swap the butter for vegan margarine and substitute a vegan alternative for the egg. Here’s what you need to know about the ingredients!
Butter – Whether you use dairy butter or vegan margarine, you want it to be room temperature to cream properly. It should be cold but spread easily.
Sweetener – This sweet ginger molasses cookies recipe calls for granulated sugar and those sweet thick molasses that the cookies are famous for. You’ll be reserving some of the sugar to roll the dough in before it bakes.
A word to the wise, though. I typically avoid blackstrap molasses for this recipe because it’s quite a bit more bitter. For a smoother sweeter flavor stick to other types of molasses.
Flour – All-purpose flour is best for this recipe.
Spices – You’ll be using a combination of cloves, cinnamon, and ginger for a warm aromatic flavor.
Egg – Egg is your binder. You’ll want a large one.
Salt – Don’t skip the salt. In just the right amount, it actually enhances the sweetness and intensifies the yummy flavor of these cookies.
Storing these delicious little gems is easy if you can keep from gobbling them up. Simply put them in an airtight container with a secure lid and a piece of fresh bread. The bread will help keep your ginger molasses cookies nice and soft.
Can You Freeze This?
Only if you’ve got massive self-control! It’s so hard not to bake these bad boys up and eat them fresh. If you’re one of the few totally disciplined in our midst, you can freeze the prepared cookie dough or the baked cookies. Just be sure to let them cool completely before freezing.
Make Ahead Tips
You can make molasses cookies with shortening but I prefer the deep rich flavor of butter. It adds that extra layer of complexity to the cookies. These little gems are so good I always make a couple of batches so one can go in the freezer and one can go into the oven immediately! I just love making these little gems during the holiday season.
How Long Can You Keep This?
When stored properly, the baked cooled cookies will stay good for up to 2-3 weeks in the fridge and room temperature, but frozen cookies will last up to 6-12 months.
This ginger molasses cookies recipe is totally customizable, but I must admit it’s pretty darn yummy just like it is. Tweaking it is simple and you can get as creative as you want. Here are a few simple suggestions.
- Alternate between light and dark molasses
- Roll them in powdered sugar instead of granulated
- Roll them thin and make sandwich cookies
- Ice the cooled cookies
What Other Ginger Cookies Can I Bake?
Spiced ginger cookies like this ginger molasses cookies recipe make their grandest appearance during the holiday season. Making tender full-flavored molasses cookies is just a skip and a jump away from ginger molasses cookies.
Crunchy gingersnap cookies are another welcome sidekick to these little seasonal treats. If you love that deep spiced flavor and the sweet taste of powdered sugar, you can also make tiny little pfeffernusse for the holidays. You’ll be glad you did!
Ginger Molasses Cookies
- 2 1/4 cup all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/3 cup granulated sugar, divided
- 1 large egg
- 1 tablespoon water
- 1/4 cup molasses
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt until combined; set aside.
- In a large mixing bowl using a handheld electric mixer, cream together butter and 1 cup of sugar until light and fluffy. Beat in the egg. Mix in water and molasses. Gradually mix in the flour mixture.
- Add the remaining 1/3 cup of sugar to a small bowl.
- Using a medium cookie scoop, portion the dough then roll into a ball. Roll dough balls in the sugar. Place cookies on ungreased cookie sheets, 2 inches apart. Slightly flatten the cookies with a glass dipped in sugar or a rubber spatula.
- Bake in preheated oven for 8-10 minutes or until the edges begin to brown. Let cool on baking sheet for 5 minutes then remove to a wire rack to cool completely.
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These gorgeous ginger molasses cookies are embellished with the kind of deep rich flavor that is responsible for spontaneous cookie baking. They are a magnificent display of flavor draped in a soft chewy texture that is entirely crave-worthy.
These splendid little cookies are dangerous because they are addictingly delicious and so easy to throw together. If you’re fellow cookie concessioner, you’ve got to jump on the bandwagon and try these ginger molasses cookies!
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