Ginger Molasses Cookies

Recipe Ingredients:

You’ll need the following ingredients to make these ginger molassess cookies:

• All-purpose flour- I use King Arthur brand, but have used Gold Medal too. So use what you have!
• Baking soda
• Ground ginger
• Ground cinnamon
• Ground cloves
• Salt
• Unsalted butter
• Light brown sugar
• Large egg
• Molasses (Grandma’s Original)
• Honey
• Vanilla extract
• Granulated sugar for rolling

Ingredient Notes:

• Molasses: Use regular molasses. Don’t use blackstrap molasses!  It’s too bitter for a chewy molasses cookie.
• Butter: Make sure it’s softened to room temperature, not melted butter. This makes a difference!
• Brown Sugar: Packed light brown sugar adds moisture. Different cup measurement methods can affect your cookies, so pack it firmly in your measuring cup.
• Honey: Adds moisture. Vanilla bean paste can replace vanilla extract for a richer flavor.
• White Sugar for Rolling: This creates those gorgeous edges of the cookie that get slightly caramelized and golden brown.

How to Make Ginger Molasses Cookies Step-by-Step:

Step 1: Heat oven to 350°F. Line cookie sheets or a sheet pan with parchment paper. 

Step 2: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, and salt to make the flour mixture.

Step 3: In a large bowl or bowl of a stand mixer, beat butter and brown sugar on low speed then medium speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl and bottom of the bowl with a rubber spatula.

Step 4: Add egg, molasses, honey, and vanilla, beating until well combined.

Step 5: Gradually add the dry ingredients, mixing one cup of flour at a time until just combined. The dough should be soft but not sticky.

Step 6: Scoop rounded tablespoons of dough (a large cookie scoop, or an ice cream scoop works great) and roll into cookie dough balls. Roll each ball in granulated sugar to coat completely.

Step 7: Place on prepared baking sheets about 2 inches apart in a single layer on the middle oven rack.

Step 8: Bake 10-12 minutes until puffy and edges are set. The centers will look slightly soft.

Step 9: Let cool on baking sheet 5 minutes before transferring to a wire rack.

Storage and Reheating:

Storage: Store in an airtight container at room temperature for up to 5 days.

Reheating: Warm in the microwave for 10-15 seconds.

Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months. You can also wrap the dough in plastic wrap, freeze the dough balls, then bake from frozen, adding 1-2 minutes.

Additions and Substitutions:

ADDITIONS:

• Extra Ginger: Chop up some crystallized ginger for extra ginger punch.
• Cream Cheese Frosting: Top cooled cookies with cream cheese frosting for something special.
• Orange Zest: Add a teaspoon for a citrus twist.

SUBSTITUTIONS:

• Butter: You can substitute with coconut oil to make it dairy-free, but the texture will be different.
• Brown Sugar: You can use all white sugar, but they won’t be as chewy.
• Gluten-Free: Use a 1:1 blend, Cup For Cup is a great choice. 

FAQs about these Ginger Molasses Spice Cookies:

Why are my cookies flat? 

Make sure your baking soda is fresh and your butter isn’t too soft.

Can I make these without honey? 

Yes! Just use an extra tablespoon of molasses instead.

My cookies are too hard. What happened? 

You probably over baked them. Take them out when they still look slightly soft.

Can I make these ahead? 

Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months.