Chewy Ginger Molasses Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven: Preheat your oven to 350°F (175°C) preparing it for baking.
- 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.
- 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.
- 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.
- 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.
- 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
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