These ginger molasses cookies are chewy, soft and have a perfect combination of spices. For an extra gingery punch, we top them with some candied ginger!
Ginger all the way…
When I think of a classic Christmas cookie, ginger molasses cookies are the first thing that come to mind. There is a farm to table restaurant local to where I attended college that made the best ginger molasses cookie. It’s topped with candied ginger and I get it every time I’m in town. I was inspired by that cookie for this ginger molasses cookie recipe.
This ginger molasses cookie recipe is no chill and comes together very quickly. If you would like to see a video tutorial click here!
How to make these Ginger Molasses Cookies:
To make these ginger molasses cookies we start with good quality unsalted butter at room temperature. Beat it together with the brown sugar and the granulated sugar until light and fluffy.
We then add in our molasses and eggs and mix again. Scrape down the bowl after this step because everything will likely not be well incorporated after just mixing once. Mix again.
In a separate bowl we whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, allspice and salt.
Add the dry ingredients to the wet and mix, making sure not to overmix! Scoop out 2” balls of dough and roll each cookie dough ball in sugar.
Optionally, top each cookie dough ball with a few pieces of candied ginger before baking.
If you can’t find candied ginger in your local grocery store (you can usually find some in the spice aisle) this brand is pretty great and can be ordered on Amazon.
Bake for 10-12 minutes at 350F. The cookies will be very soft when removed from the oven. Allow them to cool for another 5-10 minutes on the hot baking tray before eating!
Happy Gingery Baking!
Ginger Molasses Cookies
Ingredients
For the Ginger Molasses Cookies
- 1 cup unsalted butter 2 sticks, room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1/3 cup molasses
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 3 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/4 cup candied ginger
- 1/2 cup granulated sugar for rolling
Instructions
For the Ginger Molasses Cookies
- Preheat the oven to 350°F (roughly 180°C) and line a baking sheet with parchment paper.
- In a medium bowl or the bowl of a stand mixer, beat together 1 cup (2 sticks) of room temperature unsalted butter with 2/3 cups of granulated sugar and 2/3 cups of light brown sugar. Beat for 1-2 minutes or until light and fluffy.
- Add 1/3 cup of molasses, 1 large egg and 1 large egg yolk. Mix until incorporated. You may need to use a spatula to scrape down the sides of the bowl and mix again.
- In a separate bowl whisk together 3 cups of all purpose flour, 2 tsp of baking soda, 1/2 tsp of baking powder, 2 tsp of ground ginger, 1 1/2 tsp of ground cinnamon, 1/2 tsp of allspice and 1/2 tsp of salt.
- Add the dry mixture into the wet mixture and mix until combined making sure not to overmix.
- Place 1/2 cup of granulated sugar into a bowl and begin to scoop out 2" balls of cookie dough.
- Roll each ball in granulated sugar. Optionally, top each ball of dough with a few small pieces of candied ginger and place on the lined baking sheet at least 3" apart.
- Bake for 10-12 minutes, removing the cookies from the oven when they look slightly underdone. Allow them to cool on the baking sheet for 5-10 minutes before eating.
- Serve and enjoy!
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