Triple Ginger Molasses Cookies
Chewy cookies bursting with the flavors of molasses, ground ginger, grated fresh ginger, and candied ginger along with other warming spices. Easy cookies that come together quickly and are wonderful enjoyed with a hot cup of tea or coffee.
Servings 24 cookies
Equipment
Ingredients
- 113 grams (½ cup, 4 oz) unsalted butter room temperature
- 100 grams (½ cup) granulated sugar
- 100 grams (½ cup) brown sugar packed
- 1 large egg room temperature
- 85 grams (¼ cup) molasses unsulphured
- 2 ½ teaspoon fresh ginger finely grated
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon ground
- ¼ teaspoon cloves ground
- 1 ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 240 grams (2 cups) all purpose flour
- 75 grams (½ cup) crystallized ginger finely diced (optional, but delicious)
- 50 grams (¼ cup) granulated sugar for rolling
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar and brown sugar on medium-low speed until blended. Increase speed to medium. Mix until light and fluffy, 2-3 minutes. Scrape down sides of bowl with a spatula. Add egg and mix until fully incorporated.113 grams (½ cup, 4 oz) unsalted butter, 100 grams (½ cup) granulated sugar, 100 grams (½ cup) brown sugar, 1 large egg
- Add molasses and mix until blended. Add fresh ginger, ground spices, baking soda and salt. Mix on low speed until completely blended in. Scrape down sides of bowl with spatula. Add the flour and mix on low speed just until a few streaks of flour remain.85 grams (¼ cup) molasses, 2 ½ teaspoon fresh ginger, 1 ½ teaspoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves, 1 ½ teaspoon baking soda, ½ teaspoon kosher salt, 240 grams (2 cups) all purpose flour
- Remove mixing bowl from stand mixer and add crystallized ginger (if using). Use your spatula to fold in the last bits of flour and to distribute the crystallized ginger throughout the dough. Do not overmix.75 grams (½ cup) crystallized ginger
- Using a 1½ Tablespoon cookie scoop, scoop the dough into balls. Roll in granulated sugar, covering thoroughly.50 grams (¼ cup) granulated sugar
- Prior to baking, position oven rack in center of oven and preheat to 350°F (177°C, Gas Mark 4). Place 8 balls of dough onto a parchment lined baking sheet.
- Bake each batch for 12-13 minutes. This will result in a cookie that is chewy, still moist, and slowly bends rather than snaps. If you prefer a crisper, crunchier cookie, increase baking time by 1-2 minutes.
- After a minute, transfer cookies to a cooling rack.
Notes
Storage: Cookies last over a week in an airtight container on the counter. We ate them all in that time; I'm sure they'd last longer! They'll also last for months in an airtight container in the freezer.
Update: I retested these cookies in January 2025 and baked them without the 30 minute chill time for the dough. They were great!
I've updated the recipe to remove the chilling step. If you find that your dough is very soft when you're rolling it in sugar, it may be due to warmer kitchen conditions or softer butter.
If that's the case, I do recommend a quick 15-20 minute chill in the fridge prior to baking to ensure they bake well.