Best Ginger Molasses Cookie Recipe
These ginger molasses cookies feature crisp edges, a deliciously soft and chewy centre, and a sparkly Demerara sugar crunch. An easy to follow recipe that’s perfect for year-round baking, holiday cookie tins, and festive cookie swaps!
Ingredients
- 2 + 1/2 Cups All Purpose Flour Sifted
- 3/4 cup Butter Room Temperature
- 1/2 cup brown sugar measured and packed
- 1/4 cup granulated sugar
- 1/4 cup Molasses
- 1 egg room temperature
- 1 + 1/2 tsp pure vanilla extract
- 1 + 1/2 tsp baking soda
- 1/4 tsp salt if using unsalted butter
- 1/2 cup Demerara Sugar for rolling
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground clove
- 1 tsp ground nutmeg
Instructions
- Combine Dry Ingredients: In a medium sized mixing bowl, whisk together the sifted flour with the baking soda, salt, and spices. Set aside.
- Cream the Sugars: Using a hand mixer on medium high speed, cream the brown sugar and granulated sugar with the butter in a large mixing bowl until fully combined.
- Combine Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter mixture and mix until combined. Scrape the bowl if needed.
- Combine the Wet and Dry Ingredients: With your mixer on low, slowly add half the dry ingredients and mix until mostly incorporated. Add the remaining dry mixture and beat until full combined. Cover the dough and place in the fridge to cool for 20-30 minutes. While you’re waiting for the dough to cool, pre-heat the oven to 350℉ and line your cookie sheets with parchment paper.
- Ball the Dough: Scoop 1 tablespoon worth of cookie dough into your hand using a cookie scoop, and shape into a ball. Roll in the Demerara sugar and coat evenly before placing on your parchment lined cookie sheet, about 2 inches apart.
- Bake and Cool: Bake the cookies for 10-12 minutes, checking around the 10 minute mark so they don’t over cook. The edges of the cookies should appear set.
If your dough is too warm the cookies may spread more. I prefer the ginger molasses cookies to remain a bit thicker as it keeps the size ideal for cookie tins and cookie exchanges, and it also helps the centre stay gooey.
If the cookies are not cracking (purely aesthetic), you can gently tap the cookie sheet on your counter or hard surface to help get them cracking. Let them cool fully before serving or storing.
Notes
How to store and freeze:
These cookies can be kept for about 5 days at room temperature in a sealed container. Once the cookies have completely cooled, you can freeze these cookies for up to 3 months in a freezer-safe container, or freezer-safe ziplock bags. They thaw quickly on the counter in just a few minutes.