Everybody’s favorite treat is homemade cookies. From the fragrance in the kitchen to the gooey, hot ginger molasses cookies coming out of the oven, the whole process makes everyone’s mouth water. Baking these cookies makes me a hero in my home. As long as there is a gallon of milk in the fridge to go along with this yummy treat, my family is ready for cookies anytime.
Every hero has a story to tell and I do too and that story describes the best ginger molasses cookies I ever baked.
As it has been a long time since I started baking different cookies and that made me perfect so I and my family are always craving for them at any time and season. So, I thought it best to share my recipe so that you could become the hero in your home.
Well, I would just say that they take no time to bake. Just fill your cart with ingredients, go home and run towards the kitchen to make these ginger cookies
The Best Recipe For Ginger Molasses Cookies
I’m telling you, once you try these cookies you won’t find any other cookies better than these. They’re so soft that they almost melt in your mouth. Cookies are a delightful treat anytime. You can also make ginger cookies at home because when they are baked home, for some reason they seem to make the whole thing even better.
Here’s the best ginger molasses cookies recipe.
So why wait? Run to the kitchen and start baking these yummy ginger molasses cookies.
- 1 1/4 cup unsalted butter at room temperature
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups all-purpose flour
- 1/2 tsp salt
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp grated fresh ginger or powdered ginger
- 1/2 tsp ground cloves
- 1/3 cup white sugar for rolling
Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium-high speed until it is soft and creamy and the color begins to turn pale (use a hand mixer if you wish).
Add the sugar and beat on medium-high speed for 2 minutes, scraping down the sides of the bowl a few times.
Beat in the eggs on medium-high speed one at a time, scraping down the bowl after each addition.
Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves, and salt. Whisk these ingredients together until they’re combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You’ll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
Cover the dough with plastic wrap and chill in the fridge for one hour.
After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately…this recipe makes about 3 dozen cookies so you’ll likely need to bake 3 or more sheets of cookies.
Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they’ve cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they’ve been removed from the oven.
A crispy, sugary exterior with a soft, chewy interior is ready. Yum! I hope you enjoy these Best cookies made with ginger and molasses recipe!
Ginger Molasses Cookies as Gingersnaps
Gingersnaps are cookies which are sweetened with molasses and spiced with ginger. Traditionally, the cookies are very crispy, so that they make a snapping noise when they are bitten into. Numerous variants on the gingersnap exist around the world, and the cookies are very popular as a snack food, especially during the holidays and they are just similar to ginger molasses cookies as they sound.
So here is the Recipe for Ginger Molasses cookies with Gingersnaps.
Gingersnaps are also healthy to eat and bake because they are also similar to ginger molasses cookies. So, let’s bake these cookies with delight.
- 1/4 cup unsalted butter, softened
- 3/4 cup coconut sugar (reserve 1/4 cup for rolling)
- 1/4 cup un-sulfured molasses
- 1 large egg
- 2 cups flour (I used gluten-free*)
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 teaspoons ground ginger
- pinch of cracked black pepper
- Preheat oven to 350 degrees F.
- Line a baking sheet with a silicone mat.
- Combine butter and 1/2 cup coconut sugar.
- Add in molasses and egg and stir until well combined.
- In a separate bowl combine flour, baking soda, and spices.
- Add wet ingredients to dry until well combined.
- Add remaining 1/4 cup coconut sugar to a bowl.
- Roll dough into 20-24 balls and roll each one in coconut sugar.
- Place on baking sheet and flatten firmly with palm.
- Bake for 8-10 minutes (8 for softer cookies and 10 for crispy).
- Repeat until all cookies have been baked (about 12 per tray)
- Let cool on sheet for 5 mins before removing to cool on a wire rack.
- Will keep for up to 5 days in an airtight container.
Whether you’re in the mood to bake holiday cookies or in need of a last-minute edible gift idea, I hope you’ll consider giving this recipe a try! I promise you won’t disappoint.