ginger molasses cookies

These spicy Molasses Cookies from Delish.com are winter night's dream.

Molasses Cookies

c. all-purpose flour

baking soda

baking powder

cinnamon

ginger

cloves

tsp. black pepper

kosher salt

c. (1 1/2 sticks) butter, softened

brown sugar

molasses

pure vanilla extract

tbsp. ginger

c. sugar,

What type of molasses do you prefer cooking with?

I followed the recipe exactly but the cookies were way too runny despite extra cooking. I think there needs to be more flour. If I made these again I would add a whole extra cup of flour. I just wasted  all these ingredients. It also took longer than 10 minutes - almost close to 20 but again if there were more flour it potentially would've cooked faster. The taste is great but these are not serveable.

https://streaming.hearstdigitalstudios.com/0007ba56-4722-4980-8a92-de3922be8102/video_rover_16x9_1080p_hd_1544625187_71754.mp4

With just the right amount of spice, these cookies are the perfect holiday cookie. They're sort of like gingerbread cookies, but way better. They're packed with flavor (don't sleep on the black pepper) and they've got a soft, cake-like texture. We're obsessed.

These Molasses Cookies Are Perfectly Soft

These Best Ever Ginger Molasses Cookies are crispy on the outside, chewy on the inside and perfectly flavoured with ginger!

Best Ever Ginger Molasses Cookies (Better than Starbucks!)

unsalted butter (at room temperature)

white sugar

eggs

all purpose flour

tsp salt

tsp baking soda

ginger (or powdered ginger)

Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).

Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.

Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.

Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.

In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.

Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.

Cover the dough with plastic wrap and chill in the fridge for one hour.

After one hour has passed, preheat your oven to 350 degrees Fahrenheit.

Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.

Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.

When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.

https://content.jwplatform.com/videos/orx7zr71.mp4

These Best Ever Ginger Molasses Cookies are EXACTLY what their name suggests: they’re crispy on the outside, oh so chewy on the inside and bursting with sweetness and a sharp ginger flavour. They’re one of my most popular recipes ever and they’re pretty easy to make too!

Best Ever Ginger Molasses Cookies

Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.

Soft and Chewy Ginger Cookies

all-purpose flour

salt

sugar

brown sugar, packed

teaspoon vanilla extract

sugar sugar

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and sugars using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.

Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined.

Gradually add in the dry ingredients and beat until just combined.

Cover the bowl with plastic cling wrap and refrigerate for 2 hours, up to overnight.

Preheat oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone mat.

Transfer coarse sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later. 

Bake for 8-10 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely. If the cookies have a dome to them and are not very crinkled (this can happen if your cookie dough has been chilled for too long), just before transferring to a wire cooling rack, gently press down on them using the back of a spatula so flatten them out a bit and create the crinkle effect. Then, transfer to the cooling rack to cool down completely.

These cookies turned out absolutely PERFECT! And are nothing short of amazing. So easy and SO good. Make the peanut butter blossoms as well another 5 star recipe!!😊

These cookies are wonderful! Easy to make. Soft and melt in your mouth. I used large crystal sugar which really made them great.

If I were to make the dough and roll then freeze, how early would you recommend thawing the dough in the fridge prior to rolling in sugar and baking?

Delicious! And easy to make. Love them! Would definitely make again.

These soft and chewy molasses cookies will disappear fast!

Old-Fashioned Soft Molasses Sugar Cookies

vegetable shortening

nutmeg

tsp ground ginger

sugar, for rolling cookies

Preheat oven to 325F and line a baking...

Preheat oven to 325F and line a baking sheet with a silicone mat or parchment paper.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment, combine granulated sugar and shortening. Mix to combine.

Add molasses and egg, mixing well until light...

Add molasses and egg, mixing well until light and fluffy.

In a separate mixing bowl, whisk together flour,...

In a separate mixing bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.

With the mixer on low speed, gradually add...

With the mixer on low speed, gradually add dry ingredients to the wet ingredients, mixing only until combined and a soft dough forms.

Scoop out dough by the Tablespoonful, rolling in...

Scoop out dough by the Tablespoonful, rolling in your hands to form a ball. Roll each ball in the 1/4 cup of sugar to coat, then place on the prepared baking sheet (12 cookies at a time).

Bake for 9-11 minutes, until edges are just...

Bake for 9-11 minutes, until edges are just starting to turn golden-brown. Remove from oven.

Allow cookies to cool on the baking sheet...

Allow cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.

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These soft molasses sugar cookies are an old-fashioned treat you'll love! Warmly spiced and rolled in sparkly sugar, these make an unforgettable tradition!

These Ginger Molasses Cookies and Brown Sugar Bourbon Homemade Ice Cream Sandwiches are soft and chewy ginger molasses cookies stuffed with creamy decadent brown sugar bourbon ice cream.

Ginger Molasses Cookies and Brown Sugar Bourbon Homemade Ice Cream Sandwiches

milk

heavy cream

dark brown sugar, packed

tsp kosher salt

bourbon ((up

tsp pure vanilla extract

unsalted butter,

molasses*

demerara (turbinado) sugar

Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled which is fine).

Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves, a couple of minutes.Whisking yolk mixture constantly, slowly and gradually add 1/4 cup of hot cream mixture at a time (to prevent the eggs in the yolk mixture from scrambling.). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2-5 minutes (this isn&#x27;t a terribly thick custard, it will be runny like a gravy).

Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.

Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired. Do Ahead: Custard can be made 1 day ahead. Cover and chill.

Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze. Ice cream can be made 3 days ahead.

Brown Sugar Bourbon Ice Cream:

Preheat oven to 375° F and line 2-4 baking trays with parchment paper.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In the bowl of an electric stand mixer, beat together butter and granulated sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled.

Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with demerara sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Use immediately or store in a sealed container for up to 1 week.

To assemble:Using an ice cream scoop, scoop ice cream onto one cookie and place another cookie on top. Eat immediately, or place in freezer to firm up (at least 30 minutes).

Ginger Molasses Cookies:

These Molasses Cookies are the perfect Christmas cookies! They are slightly crispy on the edges, chewy in the middle with a kick of ginger flavor and rolled in sugar for a sweet finish.

Soft Molasses Cookie Recipe

½ cup (113 grams) unsalted butter, softened

(95 grams) granulated sugar

(110 grams) packed light brown sugar

(59 milliliters) molasses

vanilla extract

¾ cup (245 grams) all-purpose flour

cream of tartar

granulated sugar to roll the cookies in

In your stand mixer, combine the butter with the granulated and brown sugar and beat on medium speed until well creamed together.

Add the molasses, eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.

In a separate bowl, combine the dry ingredient. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.

Place the remaining ½ cup sugar in a separate bowl. Use a large cookie scoop  and scoop cookie dough into sugar, roll around to coat the cookie. Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.

Preheat oven to 350° F. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking. Place the cookies about 2 inches apart on your baking sheet.

Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Made these today (Christmas day 2018) the whole family loves them!!!

I absolutely love these! 
I used Bob’s Red Mill Gluten Free 1:1 flour and chilled them for an hour. 
I rolled them in red and green sugar sprinkles to make them Christmas-themed. 
Thank you! :)

Molasses cookies that are soft and chewy on the inside and crisp around the edges. Full of delicious ginger flavor and taste just like Christmas! Drizzle or dip in white chocolate for the ultimate holiday cookie!

Ginger Molasses Cookies

butter (, softened (I use unsalted))

light brown sugar (, packed)

fine sea salt

granulated sugar ((for rolling the cookies))

Cream

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside. Combine the butter and sugar in a large bowl. Cream for one minute, or until fluffy. Add in the egg and beat until smooth. Next add in the molasses and mix until combined.

Place the flour, baking soda, cinnamon, ginger, cloves and salt into a sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix with a spoon, just until combined. Be careful not to over mix. Refrigerate dough 10-15 minutes.&nbsp;

Scoop and roll

Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart. Lightly flatten the tops with the palm of your hand.

Bake

Bake 8-10 minutes and let cool on the pan 5 minutes before moving to a cooling rack. Tip: If your cookies aren&#39;t cracking as much as you&#39;d like, bang the pan on the stove right after they come out of the oven to crack the cookies. They will settle as they cool.

Once the cookies have cooled, dip half the cookies in melted white chocolate half way if desired and place on wax paper or parchment paper if desired. Allow to harden.

The softest, chewiest ginger molasses cookies. With brown sugar, molasses &amp; lots of spices - this easy recipe is perfect for the holidays!&nbsp;

Soft And Chewy Ginger Molasses Cookies

unsalted butter (softened to room temperature)

white sugar sugar

In a large bowl sift together the flour, spices, baking soda &amp; salt.

In a separate bowl, beat together the butter and brown sugar until fluffy. Then beat in the molasses, vanilla extract and large egg.

Turn the mixer down to low speed and carefully add beat in the flour mixture about 1/2 at a time.

Cover the bowl and refrigerate the dough for 30 minutes.

When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper.

Pour the 1/3 cup sugar on a small plate.  Form the dough into balls about 1 - 1.5 tablespoons in size, then roll each dough ball in the sugar.

Place the cookie dough balls 2 inches apart on the cookie sheet, and bake for about 8-10 minutes. Bake cookies on a middle rack, 1 tray at a time.

I make these cookies all the time in the Fall. They're always a favorite! So delicious and easy.

Wonderful fall cookie, full of warm, spicey deliciousness!

The best. I add chopped candied ginger pieces.

So easy to make and absolutely delicious!  Soft, chewy, bursting with warm spices….oh, so good.  Thanks for a great recipe.  Can’t wait to try more from your blog.

I made this recipe now twice and both times the dough did not spread out while cooking. It stayed in a ball shape. I did keep the dough in the fridge overnight. Would this have caused it? Flavor is delicious though!

Flavour wise they're delicious, but, I followed the recipe to a T, and my cookies came out flat as a pancake. Ingredients are all fresh, so that wasn't the issue. I have no clue where I went wrong. They'll still get eaten though since, as mentioned they are delicious

Does the cooking time change if they're frozen? I've made these fresh before (amazing!) But want to freeze the balls this time in advance of a cookie exchange party Saturday.  Just wondering what cooking time change I should expect!

Thses cookies are so soft even the 2nd and 3rd day if they last that long. Not gooey soft but jhst the right texture..they are scrumptious

Oh my goodness.these are so good. And easy to make.30 min in refrigerator is necessary but oh they were good. I don't think I would buy store bought ones again.

I’ve tried several molasses cookie recipes but this is the best!!

This chewy ginger molasses cookies recipe is easy to make and creates soft cookies with a hint of five-spice and vanilla flavor. They are fantastic on their own, and absolutely to die for when paired up with ice cream and made into an ice cream sandwich!

Chewy Five Spice Ginger Molasses Cookies

butter

fancy molasses

Chinese five spice powder

sugar (or regular sugar) ((for rolling))

Leave 1 ¼ cup butter in room temperature for a few hours until it is soft.

Preparation

Using a stand mixer or hand mixer, cream together 1 ¼ cup butter and 1 ½ cup sugar until it is a pale yellow color and fluffy. It is important the butter is soft before starting this step.

Add in 2 large eggs, one at a time and continue to mix

Add in 1/2 cup fancy molasses and 1 tablespoon vanilla extract and continue to mix until everything is well incorporated and fluffy. Make sure you are also scraping down the sides of the bowl so that everything is evenly mixed.

In a separate bowl, combine 4 cups all purpose flour (make sure you scrape off excess flour from the measuring cup and it is level, you don&#39;t not want to use heaping cups), 4 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 ½ teaspoon cinnamon, and 1 teaspoon Chinese five spice powder and mix well. If your baking soda is clumpy, make sure to break apart the clumps with your fingers before adding it to the dry mixture.

Slowly add in the dry mixture in a few batches into the wet mixture and mix on low speed (so the flour doesn't fly everywhere). Remember to occasionally scrape down the bowl so you mix the dough evenly.

In a bowl, add in 1/2 cup coarse sugar (or regular sugar). We are going to use this to roll the cookie dough balls in, after they have been formed. Don&#39;t worry if it doesn&#39;t seem like enough sugar, you can add more later if you run out.

Making the Cookie Dough

Pre-heat the oven to 350F (176C) and set your oven rack to the middle of the oven.

Line your cookie trays with parchment paper and set aside.

Scoop out 3 tablespoons of cookie dough and roll it into a ball (It should be slightly larger than a golf ball). If your hands are super warm and are finding the dough tough to work with since it is very soft, try cooling your hands down by running cold water on your wrists.

Roll the cookie ball in the sugar and add them to the cookie sheet  with 2 inches of space between them. No need to press down the dough, keep them as balls. You will need to bake these in a few batches. I can fit about 6 cookies on each cookie sheet.

Bake the cookies, 1 tray at a time for 9-11 minutes. Since every oven is different, start with baking it for 9 minutes and watch it. It should start to get puffy at around 8 minutes or so. It is very important not to overcook the cookies, else they will not flatten during the cooling stage. I remove the cookies at 11 minutes but my gas oven runs a bit cooler than an electric oven. You should start your first batch at 9 minutes, unless you know your oven runs cooler.

*IMPORTANT* Do not remove the cookies from the cookie sheets for at least 10 minutes. Let the cookies cool on the cookie sheet and don't move it. It is still cooking from the residual heat. During this time the cookie will slowly deflate and flatten itself down. I like to have 2 cookie sheets on the go so that I can have one batch in the oven while the other batch is cooling on the cookie sheet.

Once the cookie has cooled for 10-15 minutes, transfer them to a cooking rack.

Enjoy them as is or sandwich them with some vanilla ice cream!

Baking the Cookies

I use this recipe all the time, my favorite fall spice cookie. I usually double the amount of five spice, ginger and cinnamon and it’s still not overwhelming. Thanks so much for sharing!

I was expecting something either more gingerbread-y or with a more pronounced 5-spice flavor, but this was a surprisingly gentle-yet-fragrant spice cookie (and I'd never have guessed it had 5-spice!). So it's a good recipe for folks trying to use up the 5-spice hiding in the back of the cabinet, but don't care for the licorice notes. Personally, I could've doubled it, but my spices are always a bit old, LOL! I really enjoyed this fresh take on spice cookies, which are definitely my favorite of cookie types.

I loved the spices in this recipe and the texture was perfect, chewy but a little cakey, but the baking soda was too much for us. The cookies had such a strong baking soda taste, I had to double the recipe to dilute it. Our baking sofa was new from the store so all I can think is that the amount in the recipe needs to be cut, but not sure by how much.

Have not baked them yet but excited to try. Wanted to let you know I first saw your recipe on a site called side chef.com but they made the recipe say 1 Tablespoon of butter. !#%!  I knew that was not right so I clicked the link to your site.

I ATE EVERY SINGLE ONE. These were so good and so so pretty. I made a half recipe but kept the spices measurements the same. They were easy to make. I have never had a better cookie!

Best Molasses cookie recipe EVER. The hints and tips were awesome too and helped me bake these amazing cookies. This recipe will replace the one I've been using for many years. Thank you!

These were phenomenal! We will definitely be making these again. Thank you for this excellent recipe.

Delicious flavor! Holy cow! Now I'm obsessed with Chinese Five Spice! We love molasses cookies at our house, so we thought we'd give yours a try. They were just great! I think I didn't make them quite large enough, so they were a tad more cake-like than your photos, but I'm certain that after a couple more batches I'll be able to come closer. But the flavor: WOW! Thanks for a great addition to our cookie recipe collection!

Top 9 ginger molasses cookies recipes from across the web

The most viewed ginger molasses cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Molasses Cookies

Best Ever Ginger Molasses Cookies (...

Soft and Chewy Ginger Cookies

Old-Fashioned Soft Molasses Sugar C...

Ginger Molasses Cookies and Brown S...

Soft Molasses Cookie Recipe

Ginger Molasses Cookies

Soft And Chewy Ginger Molasses Cook...

Chewy Five Spice Ginger Molasses Co...

Top 9 ginger molasses cookies recipes from across the web

The most viewed ginger molasses cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Molasses Cookies

Best Ever Ginger Molasses Cookies (...

Soft and Chewy Ginger Cookies

Old-Fashioned Soft Molasses Sugar C...

Ginger Molasses Cookies and Brown S...

Soft Molasses Cookie Recipe

Ginger Molasses Cookies

Soft And Chewy Ginger Molasses Cook...

Chewy Five Spice Ginger Molasses Co...

The most viewed ginger molasses cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine