Ginger Molasses Cookies Recipe – Easy Homemade Baking Guide

Last Updated on 6 months ago by Neha Deshmukh

Ginger Molasses Cookies Recipe – Easy Homemade Baking Guide

Hey everyone! If you’re anything like me, the smell of warm spices baking in the oven instantly feels like home. These Ginger Molasses Cookies are a total comfort bake – chewy, warmly spiced, and just the right amount of sweetness. I first made these during a particularly chilly December, and they’ve been a family favorite ever since. They’re perfect with a cup of chai, a glass of milk, or just enjoyed on their own! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average cookies. They strike that perfect balance between soft and chewy, with a delightful warmth from the ginger, cinnamon, and cloves. Plus, the molasses gives them a depth of flavor that’s just amazing. They’re a little bit special, but surprisingly easy to make. Trust me, even if you’re not a seasoned baker, you can totally nail these!

Ingredients

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

• 2 ¼ cups (280g) all-purpose flour
• 1 teaspoon (5g) baking soda
• ¼ teaspoon (1.5g) salt
• 2 teaspoons (6g) ground ginger
• 1 teaspoon (3g) cinnamon powder
• ¾ teaspoon (2g) ground cloves
• 12 tablespoons (170g) unsalted butter, at room temperature
• ½ cup (100g) light brown sugar, packed
• ½ cup (100g) granulated white sugar
• 1 large egg
• ⅓ cup (80ml) molasses
• Turbinado sugar (for rolling) – about ½ cup

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Molasses: There are a few types of molasses out there. Light molasses will give you a milder flavor, while dark molasses is more robust and adds a deeper, richer taste. Blackstrap molasses is the strongest and has a slightly bitter edge – I usually stick with light or dark for these cookies.
• Turbinado Sugar: This is that lovely, coarse sugar that gives the cookies a beautiful sparkle and a little extra crunch. If you can’t find it, you can use granulated sugar, but the texture won’t be quite the same.
• Spice Blends: Don’t be shy with the spices! Freshly ground spices will give you the best flavor, but pre-ground works just fine too. If you want a really warm, fragrant cookie, feel free to add a pinch of nutmeg or allspice. I sometimes add a tiny bit of cardamom for an extra special touch – it reminds me of my grandmother’s baking!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set this aside – we’ll need it later.
2. In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until it’s light and fluffy. This takes a few minutes, but it’s worth it! Scrape down the sides of the bowl as you go to make sure everything is evenly mixed.
3. Now, add the egg and molasses to the butter-sugar mixture. Mix until everything is nicely combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. You can use a stand mixer with the paddle attachment, or just mix it by hand. Don’t overmix!
5. Cover the dough and pop it in the fridge for 20-30 minutes. This helps it firm up and makes it easier to handle.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Take the dough out of the fridge. Scoop and roll it into 15-16 balls, about 2 ounces each. Then, roll each ball in turbinado sugar – this is where the sparkle comes from!
8. Place the dough balls about 2 inches apart on the baking sheet. Gently flatten each ball slightly with your palm.
9. Bake for 10 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

A few little things I’ve learned over the years:

• Room Temperature Butter is Key: Seriously, don’t skip this step! It makes all the difference in getting a light and fluffy texture.
• Don’t Overbake: These cookies are best when they’re still a little bit soft in the center.
• Chill the Dough: This prevents the cookies from spreading too much while baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend.
• Spice Level Adjustment: Add a pinch of cayenne pepper for a little kick! My friend loves adding a bit of black pepper too – it sounds strange, but it works!
• Festive Adaptations: During Christmas, I love adding red and green sprinkles. For Diwali, a dusting of cardamom powder is divine.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a warm beverage. I love them with a cup of masala chai, a glass of cold milk, or even a steaming mug of hot chocolate. They also make a lovely addition to a festive cookie platter.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. They also freeze really well! Just pop them in a freezer-safe bag or container and they’ll keep for up to 2 months.

FAQs

Let’s answer some common questions:

• What is the best type of molasses to use for these cookies? Light or dark molasses are both great choices. Light molasses will give you a milder flavor, while dark molasses will be more robust.
• Can I make this dough ahead of time? Absolutely! You can make the dough up to 2 days in advance and store it in the fridge.
• How do I prevent the cookies from spreading too much? Chilling the dough is the key!
• What is turbinado sugar and can I substitute it? Turbinado sugar is a coarse, raw sugar that adds a nice sparkle and crunch. You can substitute it with granulated sugar, but the texture won’t be quite the same.
• Can these cookies be frozen? Yes! They freeze beautifully. Just store them in a freezer-safe container for up to 2 months.

Enjoy baking (and eating!) these delicious Ginger Molasses Cookies! Let me know how they turn out in the comments below. Happy baking!