These soft and chewy ginger molasses cookies are soft on the inside and crisp on the outside. They have a lovely sugar and cinnamon coated crunchy exterior. They are perfect for the Christmas holidays and go well with a hot chocolate.
These ginger molasses cookies are similar in texture to a snickerdoodle cookie and have a more delicate ginger flavour than gingerbread.
I used Tate & Lyle Black Treacle for this recipe, which is a favourite ingredient in festive baking – it gets used in a lot of festive baking recipes including Christmas cakes, gingerbread and more.
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Ginger Molasses Cookies
Equipment
- Baking Sheet
- Greaseproof Paper
- Small Bowl
Ingredients
Ginger Molasses Cookies
- 185 grams unsalted butter
- 200 grams caster sugar
- 1 medium egg
- 60 grams molasses
- 285 grams plain flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon ground ginger
Sugar Coating
- 100 grams caster sugar
- 1 teaspoon ground cinnamon
Instructions
- In your stand mixer or a large bowl, mix together the butter, caster sugar and egg. Mix until smooth.
- Stir in the molasses. If you're using a spoon to measure the molasses, it will stick to the spoon and be infuriating. To stop the molasses sticking to your spoon, dip the spoon into a mug of hot water before measuring the molasses, which should slide off the spoon.
- Add the flour, baking powder, cinnamon, cloves and ginger. Combine well.
- Cover and chill for a minimum of 2 hours.
- After 1 hour 45 minutes, preheat your oven to 170ºC.
- In a small bowl, mix the sugar and cinnamon.
- Line your cookie sheet(s) with greaseproof paper.
- Remove the dough from the fridge and roll into walnut sized balls. They don't have to be exact. If you have small kids, they'll love helping with this bit.
- Roll the cookie ball in the cinnamon sugar and place on a cookie sheet. I put 6 balls to a sheet as they do spread slightly.
- Bake for 8-10 minutes, until the tops are cracked. Each oven will vary, so check your cookies after 8 minutes.
- When the cookies are baked, remove them from the oven and allow them to cool fully before moving from the cookie sheets. They'll be very soft but will firm up as they cool.
Why Do I Have to Chill the Cookie Dough?
It’s best to chill the cookies before you bake them so they don’t spread too much in the oven and hold their shape better. Because you’re using unsalted butter at room temperature, chilling the dough allows the butter in the dough time to firm back up, and stops the cookies turning into a smushy mess on your baking sheet.
How Long Will These Cookies Store?
Pop them in an airtight box and these cookies should be good for 3-5 days after baking.
Easy Cookies Recipes:
You might also like to try
Easy Shortbread Cookies Recipe
Honey and Lavender Shortbread Cookies
Cranberry White Chocolate Shortbread
I’d love to see if you make these! Find me on Instagram @adozensundays 🙂
