Ginger Molasses Cookies

I was at a conference all last week, and instead of being able to fly home Saturday night, my flight out was so delayed I would have missed my connection home, and I had to rebook onto the next flight, which was the next morning. I had to pay for a hotel on my own, because while the helpful gate agent pointed out a couch I could sleep on, I had no intention of staying overnight in an airport since Southwest dOeSn’T cOmPeNsAtE fOr WeAtHeR.

Whatever. I’m home now, and after a stupid busy day yesterday I decided to stay up a little late (since today is a work from home day) and bake cookies, because well, I wanted to bake. I tweaked a pretty basic sugar cookie recipe for this, and I love how the molasses gives it a more complex flavor than white sugar. I also think using fresh ginger in addition to ground dried ginger gave it just enough warming heat.

I did make things a little harder for myself because I only had whole cloves instead of ground, and had to grind them down myself in a mortar and pestle because the spice grinder attachment for my mixi (f off powerful Indian-style blender) wasn’t working.

These are amazing with coffee, and I plan to make a bunch to give to my boyfriend’s family for the holidays.

Ginger Molasses Cookies
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Ginger Molasses Cookies

Ginger Molasses Cookies

  • Author: Lindsey Bell
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert

Description

These are amazing with coffee, and I plan to make a bunch to give to my boyfriend’s family for the holidays.


Scale

Ingredients

  • 3/4 cup butter, softened, cubed
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 tablespoon fresh ginger, grated very fine
  • 2 and 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/41/2 cup granulated sugar, to roll the cookie dough in

Instructions

  1. Using a stand mixer (optional but makes things so much easier) with the paddle attachment, cream together the butter and the sugar. Once it’s pale and fluffy, add the egg, and then the molasses and the ginger.
  2. In a separate bowl, whisk together the flour, cinnamon, cloves, salt, and baking soda.
  3. Add the dry ingredients to the wet, half a cup at a time, until a very soft cookie dough forms.
  4. Form the cookie dough into balls. I used a tablespoon and a third (four teaspoons total) of dough per ball. Roll the balls in the additional granulated sugar, and place them on a parchment paper-lined baking sheet about three inches apart, as they spread quite a bit.
  5. Bake them in a 350°F oven for 15-17 minutes. I found that 16 minutes about 8 inches from the heating element gives the outside a light crunch but the inside is still soft and chewy.