It’s no longer the holiday season, but these Molasses Ginger Cookies shouldn’t be limited to one time of year! Chewy in texture with a deep and rich molasses flavor, these cookies will make you feel allll warm and fuzzy inside. Most mornings I get up and get a workout in to jump start a productive day. Every once in a while on the weekends and just a cold cozy day, all I want to do is stay curled up under the blankets with a hot cup of coffee and a sweet treat. These cookies are great any time of day but boy to they wash down real nice with a hot cup of coffee.
The grocery list.
- Ground ginger – Ginger adds a little kick to these cookies.
- Ground cinnamon – These cookies have a delightful hint of cinnamon.
- Ground cloves – Cloves are such a comforting, warm spice.
- Kosher salt – Salt will elevate the flavors in these Molasses Ginger Cookies.
- Baking soda – Baking soda will help to give these cookies their chewy texture.
- All-purpose flour – I like to buy flour online in bulk, since I know it’ll get used in my house no matter what. I can never have too much!
- Salted butter – Room temperature butter is best for baking (unless your recipe says otherwise) to get a uniform consistency in your baked goods.
- Brown sugar – Brown sugar has a bit of a richer molasses flavor that adds a lot to these cookies.
- Granulated sugar – Molasses isn’t sweet, so these cookies need some sugar.
- Molasses – I love the deep flavor of molasses. It can be overpowering, and it definitely is the star of the show in these cookies, but the added spices really help to lift up the molasses flavor.
- Granulated sugar + sugar in the raw – Roll your cookie dough balls in a combination of granulated sugar and sugar in the raw. Sugar in the raw is turbinado sugar made from sugarcane. Granulated sugar is white sugar with a fine texture. Turbinado sugar is similar to brown sugar with its slight molasses flavor. Its crystals are usually larger than that of granulated sugar. The light coating of sugar on these Molasses Ginger Cookies adds a lovely texture.
The preparation.
In a medium bowl mix the ginger, cinnamon, cloves, salt, baking soda, and flour. Add the dry ingredients into the wet and mix with a wooden spoon until the dry ingredients are well combined. Set aside.
In a separate large bowl, beat the butter with a hand mixer until pale, about 1 minutes. Add the brown sugar, granulated sugar and molasses, beat until well combined. Lastly, add the egg and beat until smooth.
Place the bowl in the fridge to rest for at least 1 hour.
Preheat the oven to 350°F.
In a small bowl combine the 1/4 cup of granulated sugar with the 1/4 cup of sugar in the raw. Roll the cookies into 1 tablespoon ball and roll into the mixed sugar.
Place the rolled and sugared cookie balls on a parchment-lined baking sheet. Bake for 13 minutes in batches to allow room for the cookies to spread. Remove the sheet from the oven and lightly tap on the stove to deflate the cookies. Rest on the baking sheet for 5 minutes before moving to a wire cooling rack. Cool an additional 5 minutes and enjoy!
Looking for more cookie recipes?
Here are a few to try:
Lastly, if you make this Molasses Ginger Cookies recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 2 teaspoons baking soda
- 2 cups all purpose flour
- 3/4 cup salted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/3 cup Molasses
- 1 egg
- 1/4 cup granulated sugar + 1/4 cup sugar in the raw, for rolling
Instructions
- In a medium bowl mix the ginger, cinnamon, cloves, salt, baking soda, and flour. Add the dry ingredients into the wet and mix with a wooden spoon until the dry ingredients are well combined. Set aside.
- In a separate large bowl, beat the butter with a hand mixer until pale, about 1 minutes. Add the brown sugar, granulated sugar and molasses, beat until well combined. Lastly, add the egg and beat until smooth.
- Place the bowl in the fridge to rest for at least 1 hour.
- Preheat the oven to 350°F.
- In a small bowl combine the 1/4 cup of granulated sugar with the 1/4 cup of sugar in the raw. Roll the cookies into 1 tablespoon ball and roll into the mixed sugar.
- Place the rolled and sugared cookie balls on a parchment-lined baking sheet. Bake for 13 minutes in batches to allow room for the cookies to spread. Remove the sheet from the oven and lightly tap on the stove to deflate the cookies. Rest on the baking sheet for 5 minutes before moving to a wire cooling rack. Cool an additional 5 minutes and enjoy!