While most people favor a particular type of cookie — chewy, cakey, or crisp — I can’t imagine choosing just one. Take the classic molasses cookies, there are some times when I want a snappy cookie and others when I want it cakey, but, most of the time, I want something that’s a bit of everything. That’s where this cookie comes in. It has it has a deep molasses flavor, a bite of ginger, a hint of holiday spices, and a texture that’s crisp and cakey at the same time. I could go on about it or you could bake up a batch and taste for yourself.
Ginger Spice Molasses Cookies Recipe
I’m a huge fan of ginger so when it comes to these cookies, I want it to have a kick of ginger without being overwhelming. By using ground and crystallized ginger, there’s a mix of spicy-hot, sweet, and citrusy flavors. This time of year, a lot of markets sell crystallized ginger though you could also buy it online or make your own. If you can’t find it, don’t fret; leave it out but know the cookies will be a bit more subtly flavored.
- Makes 3 dozen cookies
- Prep Time: 5 mins
- Cook Time: 30 mins
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup firmly packed dark brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup light molasses
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1/4 cup crystallized ginger, minced
- 1/2 cup sanding or turbinado sugar, for rolling the cookies
Heat oven to 350°F and arrange a rack in the middle. Whisk together flour, ground ginger, salt, baking soda, cinnamon, and cloves until well combined; set aside.
Using a stand mixer fitted with a paddle attachment, beat brown sugar and butter until light and airy, about 3 minutes. Add molasses, egg, and vanilla, and beat until well combined. Reduce speed to low, add crystallized ginger and flour mixture, and stir until no white streaks remain.
Set remaining sanding or turbinado sugar in a shallow bowl. Using dampened hands, roll 1 tablespoon of the dough into a ball then coat in the sugar. Repeat to make 36 cookies then arrange on two baking sheets (or do in batches), leaving at least 2-inches space between cookies.
Bake until edges are set, and center is cracked but not set, about 12 to 15 minutes. Remove from oven and let cool on baking sheet for about 3 to 5 minutes. Remove to a rack to cool completely.