Ginger Molasses Cookies
Soft in the middle, with a slight crunch on the outside, and a hint of spice on the inside – these Ginger Molasses Cookies will soon become one of your favorites.
I don’t eat cookies all that often but when I do, I want to be sure they’re worth the calories.
I’ve always had a love for ginger. However, it wasn’t until just recently when picking up a salad at one of my favorite afternoon spots, Companion Bakery in St Louis, that I decided to try their Ginger Cookie. OMG it was incredible!
Just as described above, it was soft in the middle with a hint of ginger spice, just enough to keep you coming back for more. Then rolled in sanding sugar to add extra crunch and sweetness to the exterior.
If you’ve never tried a Ginger Molasses Cookie you MUST try these. Plus, they’re so quick and simple to make & bake.
When I came into the kitchen for breakfast Monday morning, I set the butter out on the counter to reach room temperature. I wanted it to get nice and soft. Then when I was ready to prepare the batter, Monday afternoon, that butter would blend easily, and be smooth, not chunky. You could melt the butter if you wanted, but I opted not to, in order to keep the cookie fluffy not flat – but that’s your choice.
Once all ingredients are blended together, and refrigerated (preferably overnight), roll into 1/4-cup balls, and then into clear sanding sugar. That’s the icing on the cake, so to speak. Bake & enjoy! They are so good!!!
After trying that Ginger Cookie at Companion Bakery I knew I had to make my own. I set out to find recipes, and tweaked what I saw. Of course, if you don’t feel like making your own you can always buy some at Companion Bakery in St Louis.
These Ginger Molasses Cookies are ideal for the upcoming holidays, and certainly perfect for gift giving. Simply stack a few in a cellophane bag and tie with holiday ribbon. Your recipient will be thrilled with such a luscious treat! Of course, you don’t need to wait for the holidays, simply go into your pantry and grab the ingredients below and bake them today. Chances are you have each of the ingredients for this recipe in your pantry.
So what are you waiting for???
Ginger Molasses Cookies
- 1 ½ sticks unsalted butter, softened and at room temperature
- 1 cup packed light brown sugar
- ¼ cup molasses (I used light but you can use dark)
- 1 egg
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- Sanding sugar for coating
- parchment paper
- Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), mix together the butter, brown sugar, molasses, and egg on low speed until well combined.
- In a medium bowl, stir together the flour, baking soda, ginger, cinnamon, salt, and cloves until well mixed. Add the flour mixture to the butter-sugar mixture and stir just until the flour mixture is totally incorporated and the dough is evenly mixed.
- For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When you are ready to bake, position a rack in the center of the oven, and heat the oven to 350 degrees F.
- Place some sanding sugar in a small bowl. One at a time, scoop out 1/4-cup balls of the dough, place them in the sugar, and roll gently in the sugar to coat on all sides. Place the coated dough balls on a parchment lined baking sheet, spacing them about 2 inches apart.
- Bake for 16 to 18 minutes, or until the cookies are crackly on top and just barely firm to the touch. Let cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
- The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.
- I softened my butter by leaving it out on the counter top until it was very soft and at room temperature. This way when blended it was smooth without clumps. You can melt the butter if desired, but you will need to allow it time to cool before adding your egg. Melting will produce a flatter cookie vs. a full fluffy mound with the softened butter. Both will equally be delicious - it's your choice.
- I also had my egg at room temperature since my butter was.
- I used light molasses since that's what I had. The cookies were amazing and not too sweet! However, Joanne calls for dark molasses. Here's the difference between dark and light molasses.