Yesterday I made a batch of the best ginger molasses cookies on the planet earth and I wanted to share the recipe with you.
Like many of you, one of my favorite things to bake this time of year is cookies.
The last time I was at Trader Joe’s I picked up a bunch of dried fruit and while I was there, decided to toss in a package of candied ginger.
I wasn’t sure what I would do with it at the time, but fast forward to yesterday and trying to decide what kind of cookies to make, I ended up chopping up some of that candied ginger and tossing it in a batch of ginger molasses cookies.
And whoa Nelly… What a game changer!!
Along with all the different spices in this recipe, the little bits of candied ginger really amp up the flavor of the cookies.
Soft and chewy, these were simply the BEST ginger molasses cookies I’ve ever made.
The HH even agreed!!
It always amazes me what a little tweak in a recipe you’ve been making for years can make.
Cookies. We all have our favorites. And I think I’ve found a new favorite.
Keep calm and bake on.
~Mavis
The BEST Ginger Molasses Cookies
Ingredients
4 1/2 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground ginger
1 tablespoon cinnamon
2 teaspoons ground cloves
2 teaspoons nutmeg
1/2 teaspoon allspice
½ cup candied ginger, chopped
1 ½ cups unsalted butter, softened to room temperature
1 cup brown sugar
1 cup granulated sugar
2 eggs
1/4 cup unsulphured molasses
1/2 cup coarse sugar {optional for rolling cookie balls in}
Instructions
In a medium bowl add the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and allspice and stir until combined.
Add chopped candied ginger, stir again. Set the bowl aside.
In a stand mixer, beat butter and sugars about 3 minutes or until light and fluffy. Add eggs one at a time and then the molasses. Beat until combined.
Cover the dough and refrigerate for at least 2 hours.
Preheat the oven to 350 F.
Line a cookie sheet with parchment paper and set aside.
Place coarse sugar on a plate and roll dough into 1-inch balls and then roll in sugar to coat. Place cookie balls 2 inches apart on prepared cookie sheets.
Bake for 9 to 10 minutes or until the cookies begin to crack a little on top.
Remove the cookie sheet from the oven and let cool for 5 minutes before transferring the cookies to a wire rack.
Sarah says
I have recently discovered that King Arthur makes a diced ginger that is so good! No more chopping ginger for me:)
Merry Christmas
Christy says
I’ve made candied ginger scones for decades. One time I didn’t have enough ginger, so I used chocolate chips too. And then my kids grew up with candied ginger and chocolate scones as the “normal” scones!