|

Ginger-Molasses Cookies

Ginger-Molasses Cookies

I saw this recipe on Ina Garten’s site and wanted to make them for my kids’ school lunches this week. I wasn’t sure if they would like the crystallized ginger so I had them try it first. My daughter said it was spicy. My son said it was weird and NOT in a good way. After hearing their opinions I decided to only add 2 tbsp of the crystallized ginger instead of the 1 1/4 cups that the recipe called for. I am glad I did because my kids loved these cookies and have been happily gobbling them up.

Ginger-Molasses Cookies

How to Make Ginger-Molasses Cookies

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoon. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans.

Ginger-Molasses Cookies

Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.

Ginger-Molasses Cookies

 

Ginger-Molasses Cookies

Ginger-Molasses Cookies

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 16 cookies

Ingredients

  • 2 ¼ cups flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp kosher salt
  • 1 cup brown sugar
  • ¼ cup vegetable oil
  • cup molasses
  • 1 jumbo egg
  • 2 tbsp crystallized ginger chopped
  • White sugar for rolling the cookies in

Instructions

  • Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.
  • In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.
  • Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans. Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published.

Recipe Rating




17 Comments

  1. I made these this morning and they are good. Crunchy on the outside and chewy on the inside. Nice and tasty and the addition of crystallized ginger is always a good thing!