Ginger-Molasses Cookies

I saw this recipe 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. My son said it was weird and NOT in a good way. After hearing their opinions I decided to only add 2 tbsp of the crystallized ginger instead of  the 1 1/4 cups that the recipe called for. I am glad I did because my kids loved these cookies and have been happily gobbling them up.

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 mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape 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 spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll  each cookie in the bowl of granulated sugar and place them on the sheet pans.

Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.

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Ginger-Molasses Cookies

Yield: 16 cookies

Prep Time: 10 min.

Cook Time: 13 min.

Total Time: 23 min.

Ingredients:

2 1/4 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp kosher salt
1 cup brown sugar
1/4 cup vegetable oil
1/3 cup molasses
1 jumbo egg
2 tbsp crystallized ginger, chopped
White sugar, for rolling the cookies in

Directions:

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 mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape 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 spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans. Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

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16 Responses to “Ginger-Molasses Cookies”

  1. 1

    lenia — December 13, 2013 @ 12:18 am

    They seem sooo tempting!Wish I had some now that I am drinking my coffee!

    [Reply]

  2. 2

    Lia — December 13, 2013 @ 2:58 am

    Lovely and delicious Pam.
    I love them with the crinkle effect!
    Cheers,
    Lia.

    [Reply]

  3. 3

    Jenn — December 13, 2013 @ 4:29 am

    I just saw another post for ginger molasses cookies… maybe it’s a signal I should make these this weekend!!!!

    [Reply]

  4. 4

    The Café Sucre Farine — December 13, 2013 @ 7:49 am

    These look like the PERFECT ginger cookies. I love all those big cracks!

    [Reply]

  5. 5

    Diane — December 13, 2013 @ 11:55 am

    Love ginger, bet these taste good. Diane

    [Reply]

  6. 6

    Marjie — December 13, 2013 @ 1:57 pm

    5 times as much crystallized ginger as you used sounds quite excessive. I love ginger cookies, too! Hope you have a wonderful weekend, Pam.

    [Reply]

  7. 7

    vanillasugarblog — December 13, 2013 @ 3:23 pm

    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!

    [Reply]

  8. 8

    Joanne — December 13, 2013 @ 7:10 pm

    These are perfect for the holidays! I’ll take a dozen!

    [Reply]

  9. 9

    ela@GrayApron — December 13, 2013 @ 10:00 pm

    I bet that candied ginger gave it a special bite. Love those cracks. Delicious cookies :) ela

    [Reply]

  10. 10

    Angie@Angie's Recipes — December 14, 2013 @ 12:05 am

    Soft and chewy…these cookies are fantastic, Pam.

    [Reply]

  11. 11

    Hari Chandana — December 14, 2013 @ 8:56 am

    Looks beautiful!!

    [Reply]

  12. 12

    Jovina Coughlin — December 14, 2013 @ 9:57 am

    My husband would love these cookies.

    [Reply]

  13. 13

    Pamela @ Brooklyn Farm Girl — December 14, 2013 @ 7:55 pm

    Great looking cookies, bet they smell equally amazing!

    [Reply]

  14. 14

    Wizzy — December 15, 2013 @ 3:50 pm

    These are always such a treat

    [Reply]

  15. 15

    grace — December 16, 2013 @ 1:09 pm

    these are definitely one of my favorite cookies in the world. your recipe looks great.

    [Reply]

  16. 16

    Chris — December 17, 2013 @ 9:56 am

    We love the crystalized ginger, Alexis eats it like candy :/

    [Reply]

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