Ginger Molasses Cookie Recipe – Authentic Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Ginger Molasses Cookie Recipe – Authentic Indian Spice Blend

Hey everyone! If you’re anything like me, the smell of warm spices baking in the oven instantly feels like home. I’m so excited to share my recipe for Ginger Molasses Cookies – but with a little twist! We’re leaning into the incredible world of Indian spices to create a flavour that’s both comforting and wonderfully unique. These aren’t your average molasses cookies; they’re a little bit magical.

Why You’ll Love This Recipe

These cookies are seriously special. They’re soft, chewy, and packed with warm, inviting flavours. The molasses gives them a lovely depth, while the blend of ginger, cinnamon, cloves, and nutmeg adds a beautiful complexity. Plus, they’re surprisingly easy to make – perfect for a weekend baking session or a little treat to brighten your day. I first made these for a Christmas gathering and they were gone in minutes!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 1 ½ cup (192g) All Purpose flour
• ½ tsp (2.5ml) Baking Soda
• ¼ tsp (1.25ml) Salt
• 1 tsp (5ml) Dry Ginger Powder
• ½ tsp (2.5ml) Cinnamon powder
• ⅛ tsp (0.625ml) Cloves Powder
• ⅛ tsp (0.625ml) Nutmeg
• ¼ cup (57g) Unsalted butter, softened
• ¼ cup (50g) Granulated white Sugar
• 1 Egg
• 80 ml Molasses

Ingredient Notes

Let’s talk about these ingredients for a sec! The spice blend is key here. Ginger, cinnamon, cloves, and nutmeg are staples in Indian kitchens, often used in chai, desserts, and even savoury dishes. They bring a warmth and depth that’s just incredible.

Molasses is what gives these cookies their signature chewy texture and rich flavour. If you can’t find molasses, you can substitute with dark brown sugar – though the flavour will be slightly different. I’ve also seen people use maple syrup in a pinch, but again, it will alter the taste. Just 80ml is perfect, but feel free to add a tiny splash more if you really love that molasses flavour!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a medium bowl, sift together the flour, baking soda, salt, ginger powder, cinnamon powder, cloves powder, and nutmeg. Sifting ensures everything is nicely combined and your cookies will be light and airy. Set this aside – we’ll need it later.
2. In a separate, larger bowl, beat the softened butter and sugar together until it’s light and fluffy. This usually takes a few minutes with an electric mixer.
3. Crack in the egg and add the molasses (or your chosen substitute). Mix well until everything is nicely combined.
4. Now, gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Don’t overmix! Just combine until you don’t see any more flour.
5. Divide the dough in half, wrap each half tightly in plastic wrap, and refrigerate for at least overnight, or until the dough is firm enough to roll out. This is a crucial step – it makes the dough much easier to work with.
6. Preheat your oven to 180°C (350°F). Line baking trays with parchment paper.
7. On a lightly floured surface, roll out the dough to about ¼-inch (6mm) thickness.
8. Use your favourite cookie cutters to cut out shapes. Place the cookies on the prepared baking trays, leaving about 1.5 inches (3.8cm) between each one.
9. Chill the cut cookies for 10 minutes before baking. This helps them hold their shape in the oven.
10. Bake for 8-10 minutes, or until the edges are golden brown. Let them cool on a wire rack before decorating (or enjoying plain!).

Expert Tips

• Don’t skip the chilling time! It really makes a difference in the texture and shape of the cookies.
• Use parchment paper – it prevents sticking and makes cleanup a breeze.
• Keep a close eye on the cookies while they’re baking. They can burn quickly!

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I like Bob’s Red Mill 1-to-1 Baking Flour.
• Spice Level Adjustment: If you love a strong ginger flavour, add another ½ tsp of ginger powder. For a more pronounced clove taste, increase the cloves to ¼ tsp.
• Festival Adaptations: These cookies are perfect for gifting during Christmas or Diwali! Package them up in pretty boxes or tins with a ribbon. My aunt always adds a sprinkle of cardamom for Diwali – it’s lovely!

Serving Suggestions

These cookies are delicious on their own, but you can also decorate them with royal icing, sprinkles, candies, or even just a few raisins. Serve them with a glass of milk, a cup of chai, or a hot chocolate. They’re also fantastic with a scoop of vanilla ice cream!

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

FAQs

What is the best way to get perfectly crisp cookies?

Make sure your oven is properly preheated and don’t overcrowd the baking trays. Chilling the cut cookies before baking also helps!

Can I make the dough ahead of time, and if so, how long can it be stored?

Yes! You can make the dough up to 3 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator.

What can I substitute for molasses if I can’t find it?

Dark brown sugar is the best substitute, but maple syrup can also work in a pinch.

How can I prevent the cookies from spreading during baking?

Chilling the dough and the cut cookies is key! Also, make sure your baking soda is fresh.

What is the significance of the spices used in this recipe, and are there regional variations in spice blends for similar cookies in India?

The spices – ginger, cinnamon, cloves, and nutmeg – are warming and aromatic, and have been used in Indian cuisine for centuries. Regional variations definitely exist! Some areas might add cardamom, fennel seeds, or even a touch of black pepper for extra flavour.