Ginger-Molasses Cookies
I saw this recipe for ginger-molasses cookies on Ina Garten’s site and wanted to make them for my kids’ school lunches this week. I wasn’t sure if they would like the crystallized ginger, so I had them try it first. My daughter said it was spicy, and my son said it was weird and NOT in a good way. After hearing their opinions, I decided to add 2 tbsp of the crystallized ginger instead of the 1¼ cups the recipe called for. I’m glad I did because my kids loved these cookies.
Ginger-Molasses Cookies
Ingredients:
- 2¼ cups flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp kosher salt
- 1 cup brown sugar
- ¼ cup vegetable oil
- ⅓ cup molasses
- 1Â jumbo egg
- 2 tbsp crystallized ginger, chopped
- White sugar, for rolling the cookies in
How to Make Ginger-Molasses Cookies
Preheat the oven to 350 degrees. Line a baking tray with a Silpat mat.
In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a hand mixer until creamy.
Turn the hand mixer to low speed, add the egg, and beat for 1 minute, scraping the side of the bowl.
Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.
Scoop the dough with a spoon. Then, with your hands, roll each cookie into a 1¾-inch ball, then roll and coat each cookie in the bowl of granulated sugar and place them on the sheet pans.
Bake for 13 minutes. The cookies will be cracked on top and soft inside.
Let the cookies cool on the sheets for a minute or two, then transfer to wire cooling racks to cool completely.
Serve with a glass of milk for dipping (if desired). Enjoy.
Ingredients
- 2¼ cups flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp kosher salt
- 1 cup brown sugar
- ¼ cup vegetable oil
- â…“ cup molasses
- 1 jumbo egg
- 2 tbsp crystallized ginger chopped
- White sugar for rolling the cookies in
Instructions
- Preheat the oven to 350 degrees. Line a baking tray with a Silpat mat.
- In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a hand mixer until creamy.
- Turn the mixer to low speed, add the egg, and beat for 1 minute, scraping the side of the bowl.
- Add the flour mixture to the egg mixture until just combined.
- Add the crystallized ginger and mix.
- Scoop the dough with a spoon. Then, with your hands, roll each cookie into a 1¾-inch ball, then roll and coat each cookie in the bowl of granulated sugar and place them on the baking sheet.
- Bake for 13 minutes. The cookies will be cracked on top and soft inside.
- Let the cookies cool on the sheets for a minute or two, then transfer to a wire cooling rack to cool completely.
- Serve with a glass of milk for dipping (if desired). Enjoy.
They seem sooo tempting!Wish I had some now that I am drinking my coffee!
Lovely and delicious Pam.
I love them with the crinkle effect!
Cheers,
Lia.
I just saw another post for ginger molasses cookies… maybe it’s a signal I should make these this weekend!!!!
These look like the PERFECT ginger cookies. I love all those big cracks!
Love ginger, bet these taste good. Diane
5 times as much crystallized ginger as you used sounds quite excessive. I love ginger cookies, too! Hope you have a wonderful weekend, Pam.
I have gingerbread on the “to make” list for the weekend.
But I want to add a twist somehow.
Wish me luck! lo
And have a nice weekend Pam!
These are perfect for the holidays! I’ll take a dozen!
I bet that candied ginger gave it a special bite. Love those cracks. Delicious cookies 🙂 ela
Soft and chewy…these cookies are fantastic, Pam.
Looks beautiful!!
My husband would love these cookies.
Great looking cookies, bet they smell equally amazing!
These are always such a treat
these are definitely one of my favorite cookies in the world. your recipe looks great.
We love the crystalized ginger, Alexis eats it like candy :/
I made these this morning and they are good. Crunchy on the outside and chewy on the inside. Nice and tasty and the addition of crystallized ginger is always a good thing!