Molasses ginger cookies
Bet you can't eat just one
Years ago, when my kids were little, I was determined to come up with a chewy-on-the-inside, crispy-on-the-outside, molasses ginger cookie. After quite a bit of experimentation, I developed what I think is the perfect molasses ginger cookie. Theses cookies are spicy, buttery, chewy and crisp all at the same time. I rarely bake cookies any more, but my daughter Margo used to make these cookies all the time. I personally have no self-control when these cookies are in the house. I think you will find them hugely addicting.
Vary the sugar color to match the season
The last step before baking these cookies is to dip the dough balls in decorative crystallized sugar. You can use plain white or pick holiday colors. Wilton makes many colors of crystalized sugar that works well for these cookies and William Sonoma makes Shimmer Sugar that is particularly beautifully.
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- Make the dough for these cookies a day ahead of when you plan to bake them. The dough is quite wet and needs to be chilled before you can roll it into balls. The good news is the balls can be stored in the fridge for a few days or longer in the freezer. Just remove the dough balls from the fridge, dip them in sugar and pop them in the oven.
- The colder the dough the thicker the cookies will turn out. I like to let the cold dough warm up a bit to achieve a thinner cookie.
- Use two cookies to make ice cream sandwiches for a special dessert.
Molasses ginger cookies
Theses cookies are spicy, buttery, chewy and crisp all at the same time. I think you will find them uncontrollably addicting.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 dozen cookies 1x
- 3 sticks unsalted butter, melted
- 2 cups sugar
- 1/2 cup molasses
- 2 whole eggs, lightly beaten
- 3 1/2 cups flour
- 4 t cinnamon
- 2 t ground cloves
- 2 t ground ginger
- 1 t salt
- 1 t baking soda
- 1/2 cup multi-colored sugar crystals
- Heat oven to 350 degrees. Mix melted butter, sugar and molasses together in a large bowl. Add egg and mix to combine.
- Sift flour and spices together in a separate bowl. Add the dry ingredients to the wet ingredients and mix just until blended. Chill dough 1 hour or more.
- Roll into 1 1/2″ balls. Dip half of the dough balls into the crystalized sugar, and place the dough balls sugar-side-up on a baking sheet, allowing plenty of room for the cookies to spread. Bake 10-12 minutes, removing cookies when they are still soft. Cool on cookie sheets. If not serving immediately, store cooled cookies in an airtight container.
Do you think using Arrowhead mills gluten free flour would work if I used that instead?
Hi Kristin, gluten-free baking is a bit of an art and you cannot always just substitute gluten-free flour for regular flour. There is a book I like called Gluten-Free Baking Classics by Annalise G. Roberts that is very good at helping you understand how to convert gluten recipes to non-gluten recipes. There is also a gluten-free flour sold Amazon that gets excellent ratings, although many of the reviewers recommend adding a little xantham gum to the flour. Xantham gum provides elasticity similar to gluten. Please write back and let us know how your gluten-free version worked!
These are yummy, I was hoping for a little stronger flavor but my molasses has expired never opened so had to use it and did use last years spices so I know that makes a difference. Yummy just the same.
Hi Bev – I’m so glad you liked them. Spices do age and lose their potency. A good check is to smell them. If your spice is not fragrant they will not give you the flavor you are looking for. I have written a post on how to get the most out of your spices. that may be helpful. If you like your cookies spicy you can always increase the amount of the spice. I almost always double down on spices as I like strong flavor too.
These are the best cookies. I made them exactly as in the recipe and they have the most addicting texture. I used the colored sprinkles as suggested and they were so pretty.
Thank you Lisa. I am so glad you enjoyed them! I admit that I have trouble stopping at one or two!
I love Margo’s molasses cookies! I recently made them for a cookie exchange and they were such a hit, I had to come home and make more because I didn’t get any. Several people asked for the recipe too!
Thanks for writing in Nancy. I love them to. So much that I can’t make them very often as I don’t just eat one or two or even three. I am glad they were a hit at your cookie exchange!
Just baked these and guess what I had for breakfast! Wow, these are yummy, easy and my entire house smells like the holidays! What I loved most about these cookies is that I made them in three segments, sometimes I only have 20/30 minutes at a time. One night I made the batter, the next I rolled the balls and this morning I baked them off. I’m doing the pine ones next!
I’m making these again this year! Along with the Olive oil lemon bars, another new favorite!
I am glad you are enjoying these cookies and bars. You might also take a look at our new olive oil cakes. They are easy, spectacular and delicious. Check out our Passion Fruit Olive Oil Cake, Pumpkin Olive Oil Cake with Espresso and Almonds and Cranberry Olive Oil Cake with Cream Cheese Chunks and Walnuts. All are festive, not too sweet, can be made several days ahead and make wonderful leftovers for an indulgent breakfast with a nice cup of coffee.