Spicy, chewy, EASY to make, and studded with ginger, these molasses ginger cookies are always a crowd-pleaser!
Would it really be Christmas without a batch or two of molasses cookies? I can’t imagine a cookie tray without them.
Rather, I can imagine it but it’s depressing. I looooove a chewy cookie packed with warming spices this time of year. And these molasses ginger cookies don’t disappoint. Spicy, sweet, amazingly chewy, and packed with candied ginger, make a batch of these babies and watch them disappear.
I know whereof I speak; my first batch disappeared in less than a day—before I could even snap a picture of them.
I’d blame Cookie but she’s actually really good at not stealing people food. I’m going to train her to be more dog-like in 2019 so I have someone to blame next time this happens :).
Why you’ll love these molasses ginger cookies
- They’re made all in one bowl!
- You don’t need a stand mixer for this recipe
- The cookies freeze really well so you can have them ready any time you get a craving!
What’s the difference between candied ginger and crystallized ginger?
These molasses ginger cookies call for candied ginger—that’s fresh ginger that’s been boiled in a sugar syrup. You can substitute crystallized ginger in this recipe if that’s what you’re able to find.
The only difference between crystallized ginger and candied ginger is that the crystallized version has been rolled in additional sugar after the boiling stage. (Although I find this varies from brand to brand.) I used Trader Joe’s candied ginger because it’s easy for me to find and doesn’t contain preservatives.
How to Make Molasses Ginger Cookies
Start by beating room temperature butter with granulated sugar and brown sugar in a large mixing bowl until light and creamy. Add an egg yolk, vanilla, and molasses and beat to combine, then mix in salt, baking soda, spices, and flour.
(I like to add a little fresh-ground black pepper to these for extra kick. It adds great flavor but is totally optional.)
Chop up some candied (or crystallized!) ginger and fold that into the cookie dough.
Baker’s tip: spray your knife with cooking spray when you chop candied ginger; this prevents it from sticking to the knife and makes your life WAY easier.
Shape the dough into tablespoon-sized balls and roll the balls in granulated sugar. Bake for about 10 minutes, until the cookies are golden at the edges but look under-done in the middles.
Cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely. Don’t remove the cookies from the baking sheets early or they won’t be fully baked through.
Then hide them from yourself (or your dog?) so you don’t eat the whole batch in one go.
And that’s all there is to these molasses ginger cookies! Your holiday parties/Harry Potter-watching binges will now be complete.
PS, looking at the pic below I’m beginning to understand where all of my cookies went. Maybe I don’t need to take bites of ALL of them to ensure they’re good?
Did you make these molasses ginger cookies? Fantastic! Post a pic on Insta and tag @theitsybitsykitchen so I can see your delicious creations!
These molasses ginger cookies are delicious, easy to make, and taste like the holidays!
- 12 tablespoons unsalted butter at room temperature
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar + more for rolling the cookies
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup molasses
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- pinch of freshly ground black pepper optional
- 1/8 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1/2 cup finely chopped candied ginger*
Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and set aside.
Place the butter, brown sugar, and 1/3 cup of granulated sugar in a large mixing bowl. Beat with an electric mixer set to medium speed until light and fluffy, 3 to 4 minutes. Add the egg yolk and vanilla and mix to combine, then add the molasses and mix to combine.
Scrape down the sides and bottom of the bowl, then turn mixer to low and add the baking soda, spices, and salt; beat until incorporated. Add the flour and beat until just incorporated. Fold in the candied ginger with a rubber spatula.
Place about one-third cup of granulated sugar in a small bowl. Scoop the cookie dough into heaping tablespoons and roll into balls. (Damp hands are helpful to prevent sticking.) Drop each ball into the bowl of sugar and roll to coat.
Arrange balls on the prepared baking sheets 2 inches apart. Bake 9 to 11 minutes, until cookies are lightly browned, but still puffed up. (They will look underdone in the middle.) Cool for 5 minutes on baking sheets, then remove to a wire rack to cool completely. Serve.
Cookies can be stored in an airtight container at room temperature for 2 days or in the freezer for up to 3 months.
- *You can substitute crystallized ginger.
- Spray your knife with cooking spray when you chop candied ginger; this prevents it from sticking to the knife and makes your life much easier.
Adapted from The New Best Recipe