Ginger Molasses Cookies
Easy
Difficulty
0h 27m
Total Time
12
Ingredients
8
Steps
Calories
149
Fat
5g
Carbs
25g
Protein
1g
Fiber
1g
Serves
40
Serving Size
35g
Ingredients
- 225g unsalted butter, softened
- 408g brown sugar
- 1 egg (~55g)
- 240g molasses
- 524g all purpose flour
- 1 TBS baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 ½ tsp ground ginger
- ¾ tsp nutmeg
- ¾ tsp ground cloves
- Optional: 40g sugar for rolling tops of cookies
There is something about ginger molasses cookies that makes me want to cozy up by a fireplace and stare out the window into the snow. I love pairing these with a hot cup of apple cider or a latte in the afternoon.
I kept it macro friendly by making the portions a little smaller than what you might get at a bakery. They are still plenty big though and pack a lot of flavor.
Because this makes a LOT of cookies I like to give some away as holiday gifts. If you want to keep them all to yourself they freeze very well in a sealed container. Just pop one out about 15 minutes before you want to eat it and it’s ready to go!
Note: I have made these with regular all-purpose or gluten free flours. The gluten free version makes for a flatter cookie while the regular flour makes them more puffy.
Instructions
-
1
Preheat oven to 350 degrees F.
-
2
In the bowl of a stand mixer (or using electric hand beaters) cream the softened butter and brown sugar until well combined.
-
3
Add the egg and the molasses and mix until just combined (about 20 seconds).
-
4
In a separate bowl combine the dry ingredients (flour, spices, ginger).
-
5
Add the dry ingredients to the large bowl with the wet mixture and mix just until incorporated (do not over mix!)
-
6
Using a tablespoon or small handheld scooper, remove the appropriate amount of dough for each cookie and roll into a ball. Divide weight of dough ball into however many cookies you want to make. Macros listed are for 40 smaller cookies.
-
7
Optional - Dip the top of the ball into a small bowl of white sugar if you like having that bit of crunch and sparkle on top of your cookie.
-
8
Place on parchment lined cookie sheet and bake for 12-15 minutes. The tops and edges should be golden brown and crackled while the center can remain slightly soft and even a little jiggly. This creates a cookie with a crisper outside and softer inside once cooled.
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