While most people favor a particular type of cookie — chewy, cakey, or crisp — I can’t imagine choosing just one. Take the classic molasses cookies, there are some times when I want a snappy cookie and others when I want it cakey, but, most of the time, I want something that’s a bit of everything.
That’s where this cookie comes in. This Ginger Spice Molasses Cookie recipe has a deep molasses flavor, a bite of ginger, a hint of holiday spices, and a texture that’s crisp and cakey at the same time. I could go on about it or you could bake up a batch and taste for yourself.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Ginger Spice Molasses Cookie Recipe
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup packed brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter room temperature
- 1/2 cup light molasses
- 1 large egg room temperature
- 1 tablespoon pure vanilla extract
- 1/4 cup crystallized ginger finely chopped (optional)
- 1/2 cup Turbinado or sanding sugar for rolling the cookies
- Whisk The Dry Ingredients: Heat oven to 350°F and arrange a rack in the middle. Whisk together flour, ground ginger, salt, baking soda, cinnamon, and cloves until well combined; set aside.
- Cream The Butter: Using a stand mixer fitted with a paddle attachment, beat brown sugar and butter until light and airy, about 3 minutes. Add molasses, egg, and vanilla, and beat until well combined. Reduce speed to low, add crystallized ginger and flour mixture, and stir until no white streaks remain.
- Roll The Cookies: Set remaining sanding or turbinado sugar in a shallow bowl. Using dampened hands, roll 1 tablespoon of the dough into a ball. Dip the back of a measuring cup in flour then tap off the excess. Use the coated bottom of the measuring cup to lightly press down on the dough ball until it's an even thickness flat and in disk (it will be about 1/4-inch in thickness). Use a dry pastry brush to remove any excess flour that is on the cookie dough. Take the disk of the dough and coat it in the sugar, pressing gently as needed to make sure the sugar adheres. Repeat to make 36 cookies then arrange on two baking sheets (or do in batches), leaving at least 2-inches space between cookies.
- Bake The Cookies: Bake until edges are set, and center is cracked but not set, about 12 to 15 minutes. Remove from oven and let cool on baking sheet for about 3 to 5 minutes. Remove to a rack to cool completely.