Is it too bold to declare an all time favorite cookie?
You know I love a good old fashioned oatmeal cookie, but I daresay these molasses ginger cookies are the new favorite. About 10 years ago, somebody suggested I take a spoonful of molasses with some milk to treat anemia, and I’ve been hooked ever since.
Easy on the eyes – I think I’ll award points for good looks too. Notice how there are 2 types of sugar? Rolling the dough before baking creates this cool effect where every cookie bakes into something unpredictable and unique.
Chewy Molasses Ginger Cookies
Every recipe I share is tested until it meets my high standards. When it comes to cookies especially, I’m a bit of a mad scientist. Fortunately, I think this recipe is extremely easy and straightforward…
Star Ingredient: molasses and ginger
Flavor Affinities: MOLASSES + GINGER + CINNAMON + BROWN SUGAR
Tastes: sweet and savory, plus a “false” heat from spicy ginger
Textures: chewy, soft
Wisdom: Unsulphured molasses lends deep, rich flavor that lingers for several moments after each bite.
What you need to know:
Step 1: You just stir together the dry ingredients.
Step 2: Then you work in the softened butter.
Step 3: Swirl in the liquids (milk, molasses).
You will need either a spatula to mix everything or a stand mixer fitted with a whisk attachment. As the dough thickens, get in there with your hands, squeezing to really combine everything.
Since it’s easier to work with a chilled dough, plan on refrigerating the dough for at least 2 hours.
You can make the dough 1-3 days ahead and store in the refrigerator wrapped in plastic wrap. Since this recipe yields about 47 cookies, you could bake half the cookies same-day and wait a couple days to bake the rest.
Store the Cookies
Stack the cookies in a tall box or store in sealed bags. They will keep for a good week.
How to Roll the Dough in the Sugar
Watch this quick how-to video on how to form the cookies.
These are amazingly tender and moist hot out of the oven. Let them cool at least 5 minutes before eating. Let me know if these are your new favorites too:)
Molasses Ginger Cookies
- 3/4 cup unsalted butter
- 1 cup whole wheate flour
- 2 cups all purpose flour
- 3/4 cup packed light brown sugar
- 4 tsp ground ginger
- 1 tbsp ground cinnamon
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup molasses
- 1 tbsp whole milk
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
Soften the Butter
- Remove butter to soften. This takes about 1 hour. As an alternative, you can place the butter in the microwave on defrost for 15 seconds.
Make the Dough
- Start by adding the flours, brown sugar, ginger, cinnamon, baking soda, and salt to a stand mixer fitted with a whisk attachment. If you don't have a stand mixer, just do this in a bowl with a spatula.
- Stir at medium speed until combined. Add soft (not liquid) butter and beat for 2 minutes. Add molasses and milk. At this point, the dough will be easier to work with if you stir it a bit and then switch to using your hands, squeezing just to combine everything.
- Divide the dough into 2 balls. Wrap each portion with plastic wrap. Refrigerate for 2 hours or overnight.
Bake the Cookies
- Preheat oven to 350°F and move the rack to the center of your oven. Line 3 baking sheets with parchment paper.
- Use a 1-Tablespoon measuring spoon to form approximately 47 balls. Roll and dip the balls into granulated sugar followed by powdered sugar. Place 2-inches apart and bake for 12 minutes. The cookies will appear slightly soft in the center. That's ok, they will firm up a bit as they cool. Wait 5 minutes before eating.
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