Ginger Spiced Molasses Sugar Cookies

By • March 30, 2010 • 50 Comments



Author Notes: These cookies are spicy, sweet and rich with molasses. Take care not to overbake the cookie and you will have a chewy center that will melt in your mouth. For added spice and bite, add diced candied ginger to the batter.TasteFood

Serves 24

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cups unsalted butter, room temperature
  • 3/4 cups packed dark brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1/3 cup finely diced candied ginger (optional)
  • granulated sugar for rolling
  1. Combine flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves in a bowl and mix well.
  2. Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes.
  3. Add egg and molasses. Mix to combine well. Stir in dry ingredients. Stir in candied ginger if using. Refrigerate batter 1 hour.
  4. Preheat oven to 375 F. Roll dough into 1 1/2" balls. Roll balls in granulated sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.
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Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (50) Questions (1)

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6 months ago strawberrygirl

I made these as part of this year's mountain of holiday baking, and they were a big hit. I left out the candied ginger this time (and increased the ground ginger to compensate) but will probably try it next time I make these. The dough freezes really well - we actually just baked up the last of the frozen holiday cookie dough tonight. I formed the balls and then froze some before the step of rolling in sugar. I didn't fully thaw them before baking, just left them out on the counter for 10-15 minutes to soften up enough to roll them in sugar, and then added an extra minute or two to the baking time. Demerara sugar for rolling looks really pretty and adds a nice crunch.

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7 months ago KellyAnneP

I've made these a bunch of times and they always get great reviews! One note - the dough freezes really well. I put it in the fridge a couple hours before baking to thaw.

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8 months ago Lisade

Came out great, and I made them with spelt flour. The 12 minute cooking time seemed too short as the cookies were extremely soft, but they firmed up once out of the oven.

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8 months ago sfmiller

These were the hit of the holiday cookie plate last year. A neighbor has already asked if I'm making them again this year, and my ginger-phile wife is insisting that I make enough to hoard a few dozen for ourselves. The candied ginger is NOT optional, as far as we're concerned. Really, really good.

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8 months ago Jessica36

I used this recipe to make gingerbread cookies and they were the best ever! Thank you for this recipe--these cookies were a HUGE hit with adults and kids alike.

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8 months ago TasteFood

So happy you liked them!

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8 months ago Micki

Thank you for this gorgeous recipe. Mine turned out perfectly, even using spelt flour! You brought Christmas into my apartment :) Cheers!

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8 months ago TasteFood

I like the idea of spelt flour!

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over 1 year ago mdm

delicious, thank you!

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over 1 year ago rachel waters

I made these over the weekend...a few tweaks here and there and they are BEYOND FAB. Everyone went nuts for them. Thank you so much!!
Here is my post on them, as well as photos as to how they came out!
http://feastoffashions...

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almost 2 years ago jeongeun

Probably THE best cookies I've ever tasted!

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about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

these sound amazing. can you make/freeze the dough a few days in advance of cooking them?

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about 2 years ago TasteFood

I have made the dough up to 1 day in advance of baking without any problem. You will need to let the dough sit for a while to warm up a bit before forming the cookies. As for freezing, I haven't tried, but I bet it will work. If you try, please let me know how they come out!

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about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

Thanks a ton for letting me know this, TF. if i freeze and cook, i'll definitely let you know. btw, when you say serves 24, is that 24 cookies? or is serving size more than 1 cookie/person?

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about 2 years ago TasteFood

That would be 24 cookies, because my family would have a fit if they were allowed only 1 cookie each :)

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over 2 years ago thirdchild

This exact recipe was used by my grandmother, who frequently made cookies for our family. My children enjoyed them also. Where does it come from?

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over 2 years ago TasteFood

It's inspired by a Betty Crocker cookie I grew up eating, too.

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over 2 years ago Pure Vivante

Brought an allergy-friendly version of these to a dessert potluck party and everyone loved them! I substituted the flour with gluten-free all-purpose flour + 1 1/4 tsp xanthan gum, a "flax egg" (1T ground flax seed + 3 T hot water), and commercial vegan butter. I'll be baking these for holiday seasons to come!

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over 2 years ago Chez nous

So easy and yummy! Twist on gingerbread.

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over 2 years ago Chez nous

So easy and yummy! Twist on gingerbread.

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over 2 years ago EmilyC

These cookies are so, so good. I love the gentle spice -- so many gingerbread cookies are too assertively spiced for my taste -- and the texture is great. Love this recipe!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

A&M, how did you get yours so dark? Mine were much lighter in color (more like the photo posted by TasteFood). I followed the recipe exactly. I did bake a few that were darker, but they ended up crispy all the way through, because they were baked too long. Is it just the lighting in the FOOD52 photo?.

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over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

AJ, fyi I've made these many times myself, and they're never as dark as A&M's photo. Always much closer in color to TF's.

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over 2 years ago EmilyC

Yep, mine were also much lighter in color.

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over 2 years ago EmilyC

One thought...I didn't use unsulphured blackstrap molasses but I'll bet it would result in a darker cookie.

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over 2 years ago pdconant

Yes, blackstrap molasses resulted in cookies the color shown in the photo above.

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over 2 years ago Matilda Luk

These cookies were delicious--I was too impatient (must. have. cookies. NOW.) and skipped the refrigeration step. They ended up flatter than the photo, but as dark, rich, spicy and delicious. They're definitely going on the Christmas 2011 cookie tray!

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almost 3 years ago brdw

These cookies make a WONDERFUL ice cream sandwich! I made sandwiches with a dollop of Half Pint vanilla ice cream from my local farmers' market (http://halfpinticecream...) between two cookies, and they were a huge hit! Once the ice cream softens a bit, it can be spread it like frosting to create a clean edge on the sandwich. I froze the sandwiches overnight for the best consistency. I want to try it again with lemon ice cream. Mmmm.....

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over 3 years ago cookingintheheights

thanks!

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over 3 years ago cookingintheheights

ROUND OR FLAT QUESTION -- do you flatten out each ball on the sheet before baking, or just pop in the tray as is? and btw, this recipe looks fantastic and i can't wait to try 'em

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over 3 years ago TasteFood

Gently flattening them before baking is best!

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over 3 years ago cookingintheheights

oh dear. just made a batch and i've already eaten 5. FIVE! within 10 minutes.

they are AWESOME. and can i just say that i'm totally embarrassed about asking the flat v. round question b/c now i see that you already address that in your recipe. oy.

gotta go. cookie number 6 is callin' my name...

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over 3 years ago Midge

Made these during the holidays and they were a huge hit. A keeper for sure.

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over 3 years ago TasteFood

So glad you liked them!

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over 3 years ago megcooks

Definitely a great cookies. This will be my go-to recipe for ginger snaps!

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over 3 years ago TasteFood

Great!

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over 3 years ago thirschfeld

I have my nieces coming over to make Christmas cookies. This one is on the list. Can't wait to make it.

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over 3 years ago TasteFood

Let me know how you like them!

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over 3 years ago thirschfeld

Definitely my kind of cookie. I added the candied Ginger and I used muscovado sugar, which all combined, gave the cookie a really deep flavor that I like. It will go into the cookie rotation for sure. All the girls liked them too, even the we ones.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

making these. again. slightly addicted.

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over 3 years ago TasteFood

I am happy for your addiction!

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over 3 years ago mtrelaun

Just made these. They rock!

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over 3 years ago TasteFood

Great, thanks!

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

this is my new favorite cookie. you should make a double batch.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

yum

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over 4 years ago monkeymom

These are one of my favorites. I will not bake them anytime soon for fear I will eat them all.

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum - molasses ginger cookies rock - the candied ginger should be mandatory :-) I want one right now ... please?

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over 2 years ago WeeklyGreens

I didn't use the candied ginger. Now I'm going to have to make them all over again. Thanks a LOT. Ha ha. :-)

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over 4 years ago TheWimpyVegetarian

I was hoping someone would do a molasses ginger cookie (my favorite cookie in the world)!! I don't really have one that I created - the one I use is a very slight modification of a recipe in one of Alice Medrich's cookbooks which calls for the finely diced candied ginger in it. It's personal preference for sure, but I love the inclusion of them!

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over 4 years ago TheWimpyVegetarian

Oops I meant to add that since I don't have my own recipe, I'm looking forward to trying yours.