Ginger-Molasses Cookies
Updated Nov. 15, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups/435 grams all-purpose flour
- 1tablespoon ground ginger
- 2teaspoons ground cinnamon
- 1teaspoon baking powder
- 1teaspoon kosher salt
- ½teaspoon ground allspice
- 1½cups/341 grams (3 sticks) unsalted butter, at room temperature
- ¾cup/177 milliliters molasses
- ½cup/100 grams granulated sugar
- 2large eggs
- 1teaspoon vanilla extract
- About ¾ cup/165 grams pearl, Demerara or coarse sugar, for rolling
Nutritional analysis per serving (24 servings)
249 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 3 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
- Step 2
In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
- Step 3
Add dry ingredients all at once, and mix on low speed until just incorporated.
- Step 4
Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
- Step 5
Heat oven to 325 degrees.
- Step 6
Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
- Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.
Private Notes
Comments
I have a similar recipe and it freezes fine in balls.
By the time the oven is hot, the balls are thawed enough to roll in sugar and bake.
I also press the dough into a 9 x 9 pan lined with plastic wrap and chill, then cut into 1" pieces and roll into balls, they are even and it is easier than scooping.
I made these slightly smaller than golf balls and wound up with 47 cookies. They stayed soft for a week. Flavors became more robust as the week went on. I will definitely make these again. People raved about them.
When you make and eat cookies, they should be delicious and rewarding. These cookies are just OK, the flavor is weighted too heavy on the molasses side, leaving the ginger to beg for attention. They are light enough (even with all that butter), but that's where the unrewarding part comes in, its a bland, dissolve in your mouth texture. I also found the rolling in sugar makes them too sweet.
I won't make these again. A Cara Cara orange for dessert is way better than these.
I struggle with baking cookies at high altitude (8,000 feet). My current question is whether to use convection bake or just the regular bake setting on my oven. Any input?
A good, cakey, not-to-sweet cookie, but not craveable.
Replaced butter with room temp coconut oil. Rolled dough balls in turbinado sugar before cooking instead of frosting after. Bang on counter when come out to help with crinkled look
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