Crispy and Chewy Fresh Ginger Molasses Cookies Recipe
This delicious easy crispy and chewy fresh ginger molasses cookies recipe are irresistibly addictive and can be enjoyed at any time of the day. You heard me right…Anytime…Any Day…Any Season, this crinkle topped crispy, chewy, and soft fresh ginger molasses cookies will hit the spot.
These easy to make old-fashioned crinkle-topped soft chewy ginger molasses cookies are made with butter and fancy molasses and have the perfect crispy edges and are super chewy and soft on the inside.
Made with simple ingredients, our easy chewy ginger molasses cookies are made with warm spices like cinnamon, nutmeg, fresh ginger and cloves, along with flour, butter, molasses, brown sugar and honey. The kids will go head over heels for them.
Ready to make these delicious easy crispy and chewy fresh ginger molasses cookies recipe with butter and chocolate chips? Let’s do it!
Ginger Molasses Cookies Without Cloves
If you prefer to make these crinkle topped ginger molasses cookies without cloves then you can simply omit them from the recipe or replace the cloves with allspice with the same amount.
Old Fashioned Molasses Cookies With Lard
Lard…a thing from the past…for some people not. Traditional Old-fashioned molasses cookies infused with aromatic spices and ginger were made using lard instead of butter. Simply replace the butter in this recipe with lard at the same amount.
Ginger Molasses Cookies With Shortening
Oh no! You just realized you have no butter just shortening. What do can you do? You ask yourself can I make these ginger molasses cookies with shortening? The answer is YES…You can use shortening instead of butter with 1.1 replacement.
Ginger Molasses Cookies With Butter
Why do we make these ginger molasses cookies with butter? Simple answer, butter just tastes better!
Ingredients For Crispy and Chewy Fresh Ginger Molasses Cookies
- 4 cups all-purpose flour (480 grams)
- 1/4 teaspoon salt (2 grams)
- 1/2 cup fancy molasses (140 grams)
- 1/4 cup of honey (85 grams)
- 1 1/2 cup granulated sugar (300 grams)
- 1/2 cup brown sugar (100 grams)
- 2 large eggs (100 grams)
- 2 teaspoon baking soda (12 grams)
- 1 cup unsalted butter (227 grams room temperature) or lard or shortening
- 1 1/2 teaspoons ground cinnamon (4.5 grams)
- 4 teaspoons fresh ginger grated (8 grams) or 2 teaspoons ginger powder (5 grams)
- 1/2 teaspoon ground cloves (1.3 grams)
- 1/4 teaspoon nutmeg (0.7 grams)
How To Make Crispy and Chewy Fresh Ginger Molasses Cookies?
- In a large bowl, combine the flour, salt, cinnamon, nutmeg, cloves and baking soda and whisk together. Set aside.
- Add the butter, granulated sugar and brown sugar into a mixing bowl with the paddle attachment and mix on medium speed until the butter mixture is creamy about 2 minutes.
- Scrap down the sides and add one egg at a time eggs mixing until well incorporated about 1 minute.
- Add the molasses, honey, grated ginger and mix until combined.
- Combine the flour mixture with the butter mixture and mix on low speed just until the cookie dough comes together.
- Transfer the cookie dough onto a floured work surface and divide in half and wrap in plastic wrap and place into the refrigerator for 2 hours. If your short on time you can freeze for the dough for 20-30 minutes.
- Preheat the oven to 350°F (175°C) just before removing the cookie dough from the refrigerator.
- Remove the ginger molasses cookie dough from the refrigerator and divide each log into 18 pieces.
- Shape each cookie dough piece round, and coat with granulated sugar.
- Place onto lined baking pan separating them about 2 1/2-3 inch. You should be able to fit 12 cookies per tray.
- This recipe makes 36 pieces, I recommend you bake 1 baking sheet at a time for best results.
- Place baking tray into the oven and bake cookies for approximately 10-12 minutes.
- Remove the molasses cookies from the oven and cool on tray for 10 minutes before transferring them onto a plate or wire rack.
- Serve with a warm cup of milk, coffee or tea.
Ginger Molasses Cookies With Inclusions
Here are some inclusion ideas to hype up your ginger molasses cookies. Add these inclusions at the end of the mixing, then mix for just 15-20 seconds.
- Ginger Molasses Cookies with Candied Ginger – 80 grams of chopped candied ginger.
- Ginger Molasses Cookies With White Chocolate – 60 grams of white chocolate chips.
- Chocolate Chunk Ginger Molasses Cookies – 100 grams of chocolate chunks.
Delicious Cookie Recipes That Everyone Will Love
- Dulce de Leche Samoas Cookies
- Triple Chocolate Cookies
- Classic Peanut Butter Cookies
- Crunchy Amaretti Cookies
- Soft Chewy Classic Chocolate Chips Cookies
Chewy Ginger Molasses Cookies
Equipment
- Digital Scale/Measuring cups and spoons
- Mixing bowl
- Cookie/Baking sheet
- Parchment Paper or Non-stick baking mat
- Electric Mixer/Planetary Mixer
- Spatula/scraper
- Wire Cooling Rack
Ingredients
- 4 cups all purpose flour 480 grams
- 1/4 teaspoon salt 2 grams
- 1/2 cup fancy molasses 140 grams
- 1/4 cup of honey 85 grams
- 1 1/2 cup granulated sugar 300 grams
- 1/2 cup brown sugar 100 grams
- 2 large eggs 100 grams
- 2 teaspoon baking soda 12 grams
- 1 cup unsalted butter 227 grams room temperature or lard or shortening
- 1 1/2 teaspoons ground cinnamon 4.5 grams
- 4 teaspoons fresh ginger grated 8 grams or 2 teaspoons ginger powder (5 grams)
- 1/2 teaspoon ground cloves 1.3 grams
- 1/4 teaspoon nutmeg 0.7 grams
Instructions
- In a large bowl, combine the flour, salt, cinnamon, nutmeg, cloves and baking soda and whisk together. Set aside.
- Add the butter, granulated sugar and brown sugar into a mixing bowl with the paddle attachment and mix on medium speed until the butter mixture is creamy about 2 minutes.
- Scrap down the sides and add one egg at a time eggs mixing until well incorporated about 1 minute.
- Add the molasses, honey, grated ginger and mix until combined.
- Combine the flour mixture with the butter mixture and mix on low speed just until the cookie dough comes together.
- Transfer the cookie dough onto a floured work surface and divide in half and wrap in plastic wrap and place into the refrigerator for 2 hours. If your short on time you can frezze for the dough for 20-30 minutes.
- Preheat the oven to 350°F (175°C) just before removing the cookie dough from the refrigerator.
- Remove the ginger molasses cookie dough from the refrigerator and divide each log into 18 pieces.
- Shape each cookie dough piece round, and coat with granulated sugar.
- Place onto lined baking pan separating them about 2 1/2-3 inch. You should be able to fit 12 cookies per tray.
- This recipe makes 36 pieces, I recommend you bake 1 baking sheet at a time for best results.
- Place baking tray into the oven and bake cookies for approximately 10-12 minutes.
- Remove the molasses cookies from the oven and cool on tray for 10 minutes before transferring them onto a plate or wire rack.
- Serve with a warm cup of milk, coffee or tea.
These ginger molasses cookies are dangerously delicious. Thank you for sharing this recipe.
Just out of the oven and they look and smell fantastic!