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Ginger-Molasses Cookies

Ginger-Molasses Cookies

I saw this recipe for ginger-molasses cookies 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, and my daughter said it was spicy, and 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.

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
Course: Dessert
Cuisine: American
Servings: 16 cookies
Author: Pam - For the Love of Cooking / Original by Ina Garten

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 hand 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 pan.
  • 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.
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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!