This is my favorite ginger molasses cookie recipe. Every year, I get asked to make these spicy ginger molasses cookies. My husband begs, my mom pleads, my work requests. These cookies are moist and chewy, with plenty of spice for warmth. They are perfect with fall drinks – apple cider, eggnog, holiday spice coffee. Check out this post to get my
To start, make sure that you will have the tools you need to make this ginger molasses cookie recipe. I recommend at least two cookie sheets. Cookie sheets are flat, with one to three sides without a rim. You’ll also need a cooling rack, a spatula, a large bowl, a small bowl, measuring cups and spoons, some parchment paper and a cookie scoop.
If you haven’t used a cookie scoop yet, you need to try it. They really are a game changer when it comes to having consistent results with your cookies. Each cookie ends up the same size – and so cooks at the same rate. The next time you make a batch of cookies, they’ll be the same size as the last batch. So they’ll take the same amount of time. If you want better cookies, get a cookie scoop.
Personally, I love mixing up a batch of these ginger molasses cookies but only baking half of them. The other half I place in the freezer on a cookie sheet until they are frozen. Then I put them in a freezer bag and store them. That way I can always have warm, fresh ginger molasses cookies by pulling them out and cooking them in the toaster oven for 18 minutes @ 350 ° F.
Spicy Ginger Molasses Cookies
Ingredients
- 2 cup flour
- 2 tsp baking soda
- 2 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/4 lb unsalted butter softened
- 1 cup dark brown sugar tightly packed
- 2 tbsp vegetable oil
- 1/3 cup molasses
- 1 large egg
- 1/4 cup granulated sugar
Instructions
- Prepping dough: In a large bowl, mix together dry ingredients. Flour, baking soda, ginger, cinnamon, cloves, salt. In a second, smaller bowl mix the butter and brown sugar until light and fluffy. Add in the vegetable oil, egg and molasses. Beat until smooth. Add the wet ingredients into the bowl with the dry ingredients and mix until it forms a large ball. Remove ball from bowl and place on plastic wrap, sealing well. Refrigerate dough ball until firm, about 3 hours.
- Baking: Heat oven to 375° F. Cut two sheets of parchment paper to cover the cookie sheets. Place the granulated sugar in a small bowl. Use your cookie scoop to make 1 inch balls of cookie dough. Roll the cookie dough balls in the granulated sugar to cover, then place on the cookie sheet about 2 inches apart.
- Bake cookies about 9-10 minutes until just barely dry on top. Remove from oven and let sit for 5 minutes before transferring to cookie sheets to continue cooling.