Chewy Ginger Molasses Cookies Recipe

Introduction

These chewy ginger molasses cookies offer a perfect balance of warm spices and rich molasses flavor. Soft, tender, and lightly crackled on top, they make a delightful treat for any occasion. Bonus: they’re fantastic as ice cream sandwiches!

Ingredients

• 1 cup (200g) sugar
• ¾ cup (180g) butter
• 1/3 cup (80ml) molasses
• 1 egg
• 1 tsp (5ml) vanilla extract
• 2 cups (560g) flour
• 1 ½ tsp (7.5ml) baking soda
• 1 tsp (5ml) salt
• 1 ½ tsp (7.5ml) ground cinnamon
• 1 ½ tsp (7.5ml) ground ginger
• ½ tsp (2.5ml) ground cloves
• 2 tbsp (30ml) candied ginger, diced
• ¼ cup (50g) sugar, for rolling cookie dough

Instructions

1. Step 1: In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
2. Step 2: Add the molasses and beat to combine, then add the egg and vanilla extract and continue mixing.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Add the flour mixture to the butter mixture in thirds, beating in between additions and scraping down the bowl as needed.
4. Step 4: Stir in the diced candied ginger gently. Cover and refrigerate the dough for at least 2 hours to firm up.
5. Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Step 6: Scoop out dough with an ice cream scoop or spoon, then roll each portion in sugar to coat.
7. Step 7: Place the coated dough balls on the prepared baking sheet, leaving space for spreading.
8. Step 8: Bake for 15 minutes or until cookies are set and show cracks on the surface.
9. Step 9: Allow the cookies to cool completely on the baking sheet so they set properly.
10. Step 10: For ice cream sandwiches, sandwich 1-2 scoops of ice cream between two cookies, place on a cookie sheet, and freeze for at least 1 hour before serving.

Tips & Variations

• Chilling the dough is key for chewy texture and helps the flavors meld beautifully.
• Swap candied ginger for crystallized ginger for a slightly different, spicy bite.
• Add a pinch of black pepper or cardamom for a unique flavor twist.
• Use dark molasses for a deeper, richer taste, or light molasses for a milder flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze unbaked dough or baked cookies separately. To reheat, warm cookies briefly in a low oven or microwave until soft and chewy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for similar texture and structure.

How do I keep the cookies chewy instead of crunchy?

Chilling the dough before baking and using the correct amount of molasses helps retain moisture, resulting in chewy cookies. Avoid overbaking, as that can dry them out.

Chewy Ginger Molasses Cookies Recipe

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4.5 from 58 reviews

These Chewy Ginger Molasses Cookies are the perfect blend of warm spices and rich molasses, offering a soft and chewy texture with a delightful kick of candied ginger. Rolled in sugar for a crunchy exterior, they are a classic holiday treat that can also be turned into delicious ice cream sandwiches for an extra indulgence.

• Author: Dana
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 2 hours 30 mins
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (200g) sugar
• ¾ cup (180g) butter
• 1/3 cup (80 ml) molasses
• 1 egg
• 1 tsp (5 ml) vanilla extract

Dry Ingredients

• 2 cups (560g) flour
• 1 ½ tsp (7.5 ml) baking soda
• 1 tsp (5 ml) salt
• 1 ½ tsp (7.5 ml) ground cinnamon
• 1 ½ tsp (7.5 ml) ground ginger
• ½ tsp (2.5 ml) ground cloves

Additional Ingredients

• 2 tbsp (30 ml) candied ginger, diced
• ¼ cup (50 g) sugar, for rolling cookie dough

Instructions

1. Cream Butter and Sugar: In the bowl of an electric mixer, beat together the butter and sugar until the mixture is light and fluffy, creating a creamy base for the dough.
2. Add Molasses and Flavorings: Beat in the molasses thoroughly, then add the egg and vanilla extract, mixing well to combine all the wet ingredients uniformly.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, ground cinnamon, ground ginger, and ground cloves to ensure even distribution of spices and leavening agents.
4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the butter mixture in thirds, beating between each addition and scraping down the sides of the bowl as necessary to incorporate everything evenly.
5. Add Candied Ginger and Chill: Fold in the diced candied ginger, then refrigerate the dough for at least 2 hours to allow flavors to meld and dough to firm up for easier handling.
6. Preheat Oven: Preheat your oven to 350°F (175°C) preparing it for baking.
7. Form Cookie Balls: Scoop out dough using an ice cream scoop to ensure uniform cookie sizes, then roll each dough ball in sugar to form a sweet, slightly crunchy coating.
8. Arrange on Baking Sheet: Place the sugar-coated dough balls on a parchment-lined cookie sheet, spacing them sufficiently to allow for spreading during baking.
9. Bake Cookies: Bake for 15 minutes until the cookies are set and start to crack on the surface, indicating a chewy interior and a perfectly baked cookie.
10. Cool Cookies: Remove from oven and allow the cookies to cool completely on the baking sheet; this step lets them set up properly without breaking.
11. Optional Ice Cream Sandwich Assembly: For a special treat, sandwich 1-2 scoops of your favorite ice cream between two cookies. Place assembled sandwiches on a cookie sheet and freeze for at least 1 hour (preferably overnight) to firm up before serving. Enjoy!

Notes

• Refrigerating the dough is essential to prevent spreading and enhance the flavor.
• Rolling cookies in sugar before baking adds a delightful texture contrast.
• Use an ice cream scoop for uniform cookie sizes and even baking.
• If substituting molasses, blackstrap molasses can be used but will yield a more robust flavor.
• These cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
• Ice cream sandwiches made with these cookies are best enjoyed fresh but can be frozen up to a month.

Keywords: ginger molasses cookies, chewy cookies, holiday cookies, spicy cookies, molasses cookies, ice cream sandwich, candied ginger, Christmas dessert