Chewy Molasses Ginger Cookies Recipe

There’s something magical about the aroma of ginger, cinnamon, and cloves wafting through the kitchen; it’s like capturing the essence of cozy in a cookie. Let’s bake our way to happiness with these scrumptious ginger molasses cookies!

These Chewy Molasses Ginger Cookies hold warm and spicy flavors that I absolutely love. When I make them, I know to use an ample amount of ground ginger because its flavor is intensified when baking.

This cookie calls for both ginger and cinnamon, and I like to add just a pinch of cloves too; their scents combine to make the most deliciously warm aroma. Of course, the next part of the cookie is the star: molasses.

It adds so much richness.

Ingredients

• All-purpose flour: Provides structure; sourced from wheat; high in carbohydrates.
• Ground ginger: Gives warmth and spice; contains antioxidants; digestive benefits.
• Baking soda: Acts as a leavening agent; creates soft, chewy texture.
• Ground cinnamon: Adds sweetness and aroma; rich in antioxidants; potential health benefits.
• Molasses: Offers deep, rich flavor; contains iron, calcium, and potassium.
• Unsalted butter: Contributes moisture and richness; source of fat and energy.
• Granulated sugar: Sweetens cookies; caramelizes for flavor; primary energy source.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 1/2 cup coarse sugar or granulated sugar (for rolling)

How to Make this

1. Set your oven to 350°F (175°C) to preheat and cover a baking sheet with parchment paper.

2. In a bowl of medium size, combine and whisk well the flour, the ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.

3. In a big mixing bowl, beat the softened butter and granulated sugar until they are light and fluffy.

4. Mix the egg and molasses with the butter until fully combined.

5. Slowly incorporate the dry ingredients into the wet ingredients, and blend them together until they form a dough.

6. Scoop portions of dough the size of tablespoons and roll each into a ball.

7. Each ball of dough should be rolled in the 1/2 cup of coarse sugar or granulated sugar until completely covered.

8. Transfer the dough balls that have been coated to the baking sheet that has been prepared. Space them about 2 inches apart.

9. In the oven that’s been preheated to the proper temperature, bake for 10 to 12 minutes, or until the edges are nearly complete and the tops are split.

10. Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer or hand mixer
8. Measuring cups
9. Measuring spoons
10. Tablespoon or cookie scoop
11. Wire rack

FAQ

• Q: Can I substitute the molasses with something else?A: Dark corn syrup and honey can be used as substitutes, but you will notice a slight difference in flavor.
• Q: Can I use salted butter instead of unsalted?A: Yes, you can use salted butter, but cut back on the salt you add to the recipe.
• Q: How do I store these cookies to keep them chewy?A: For up to one week, at room temperature, they may be stored in an airtight container and still maintain their chewy texture.
• Q: Can I freeze the dough?A: Yes, the dough can be frozen for 3 months. For thawing, use the refrigerator, then bake.
• Q: What type of sugar should I use for rolling?A: You can use coarse sugar for a crunchier texture or granulated sugar for a smoother finish.
• Q: Are these cookies spicy?A: The cookies contain a warm blend of spices from ginger, cinnamon, and cloves. None of the spices is used in such large quantities that it would overshadow the mild flavor. In fact, all three flavors meld so well that it’s hard to say who’s taking the lead.

Chewy Molasses Ginger Cookies Recipe Substitutions and Variations

You can substitute all-purpose flour with an equal amount of whole wheat flour, for a nuttier-flavored cookie. If you’d like to make the cookies gluten-free, use a blend of gluten-free flours.
Use fresh ginger root, grated, for a spicier kick; if you don’t have ground ginger, you can use 1 teaspoon dried ginger instead.
Molasses: Substitute an equal amount of dark corn syrup, honey, or maple syrup for a different sweetness profile, though the flavor might deviate a bit.
Butter without salt: Change for an equal quantity of coconut oil or margarine for a dairy-free version.
Coconut sugar or light brown sugar can be used instead of granulated sugar. These sugars enhance the flavor profile, adding more depth and richness to baked goods.

Pro Tips

1. For extra flavor, try adding a teaspoon of vanilla extract to the wet ingredients. This complements the spices beautifully.

2. Chill the dough in the fridge for about 30 minutes before rolling it into balls. This helps the cookies retain their shape and prevents excessive spreading in the oven.

3. For a more pronounced ginger flavor, consider adding a tablespoon of finely chopped crystallized ginger to the dough.

4. Use dark molasses for a richer, deeper flavor. It enhances the spiciness and adds a rich color to the cookies.

5. If you like a chewier cookie, try reducing the baking time by a minute and let them cool on the baking sheet for a few extra minutes before transferring to a wire rack.