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Ginger molasses cookies are a rich and cozy treat known for their rich, warm flavors. The combination of spicy ginger and the deep, robust sweetness of molasses creates a perfect balance in each bite. With a chewy texture and a sprinkle of raw sugar and candied ginger on top, these cookies are a festive and comforting addition to any holiday or winter gathering. I made these cookies eggless using heavy cream to provide moisture to the cookies.The cookies have a cake-y and slightly chewy texture to them which I love!
Here are a few tips on how to bake the perfect ginger molasses cookie!
- Quality Ingredients: Start with high-quality ingredients, including fresh ground ginger, unsulphured molasses, and premium spices. Using fresh and flavorful ingredients will enhance the overall taste of your ginger molasses cookies.
- Chill the Dough: After mixing the cookie dough, refrigerate it for at least an hour or overnight. Chilled dough not only makes it easier to handle but also helps to intensify the flavors and results in a chewier texture when baked.
- Proper Spacing: When placing cookie dough on the baking sheet, ensure there is enough space between each cookie to allow for spreading during baking. This prevents the cookies from merging into each other and ensures even cooking.
- Don’t Overbake: Keep a close eye on the baking time to prevent overcooking. Ginger molasses cookies are best when slightly soft and chewy. Remove them from the oven when the edges are set but the centers still appear slightly underdone, as they will continue to firm up as they cool.
- Roll in Sugar: Before baking, roll the cookie dough balls in granulated sugar or raw for a sparkly finish. This not only adds a little sweetness to the exterior but also gives the cookies an pretty speckled appearance. I added finely chopped candied ginger on top as well for additional flavor!
Happy baking!
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Ginger Molasses Cookies
- Yield: 12 1x
- Diet: Vegetarian
Description
Makes 12 large ginger molasses cookies
Ingredients
Units
Scale
- 3 cups (360 g) all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
- 1/4 cup (56 g) unsalted butter, room temperature
- 1/4 cup (50 g) granulated sugar
- 1/3 cup heavy cream
- 2 tbsp applesauce
- 1/2 cup molasses
- 1/4 cup raw sugar (optional)
- 3 tbsp candied ginger, finely chopped
Instructions
- In a mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
- Add butter and sugar to the bowl of a stand mixer and mix for 2 minutes or until well combined with a paddle attachment. Add heavy cream, applesauce, and molasses and mix for an additional minute. Add in the dry ingredients and mix on low speed until all the flour is just combined. Cover the dough with plastic wrap and refrigerate the dough for 1 hour.
- Preheat oven to 350°F—line 2 baking sheet tray with parchment paper or a silicone mat.
- Scoop large walnut-size balls (50 g each), roll each ball into some raw sugar, and place them 3 inches apart on the baking trays (about 6 to a tray). Top each cookie with some candied ginger and bake for 10-12 minutes or until the cookies are puffy and cooked. Cool the cookies on the pan for 10 minutes before transferring them to a write rack to cool completely.
- Category: Dessert
- Cuisine: American
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