Chewy Ginger Molasses Cookies
These Fresh Ginger Molasses Cookies are made with molasses, butter, honey and warm spices with crispy edges and chewy centers that make them irresistibly addictive.
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.
