Ginger Molasses Cookie Recipe
I spent days perfecting the molasses and spice balance in these ginger molasses cookies and experimented with bake times, so you can choose between a soft-baked or chewy, crispy texture.
Servings: 16 -20 cookies
Ingredients
- 2 cups all purpose flour
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- 1 tsp ground ginger
- ½ tsp salt
- 1 stick unsalted butter, room temperature equal to 1/2 cup
- 1 cup granulated sugar
- 1 large egg
- ¼ cup unsulfured molasses
Instructions
- In a mixing bowl combine the flour, baking soda, cinnamon, ground cloves, ground ginger and salt.
- In a separate mixing bowl, beat the butter and sugar with an electric mixer for 1 minute. Add in the egg and molasses, beat again to combine, 60 seconds.
- Gradually add in the dry ingredients, mixing on low or by hand with a spatula.
- Use a cookie scoop to form balls. My dough balls were about 2 tablespoons large. Place the dough balls close together on a silicone lined baking sheet and place in the fridge for 20 minutes.
- After 20 minutes, pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies. Roll each ball in the sugar.
- Place about 8 cookies about 2 inches apart on a silicone lined baking sheet. Bake in batches as needed. Bake for 13-15 minutes.
Notes
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Nutrition
Calories: 177kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 183mg | Potassium: 103mg | Fiber: 1g | Sugar: 16g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg