Soft, moist and super chewy, these ginger molasses cookies are the best! Dip them in chocolate or sparkle them with sugar for a delicious festive vibe.
Heeeyy guys! Gosh it’s been soo long since I’ve had a chance to post anything but I’m so happy to be back and sharing one of the best cookie recipes ever! I’ve got a few more fabulous recipes coming up but for now we have these amazing, super chewy, bursting with flavour ginger molasses cookies to feast our eyes on.
These ginger molasses cookies are soo delicious and incredibly heart warming. Just one bite makes you smile and what’s even better is just how easy they are to make.
They start with a simple basic cookie dough recipe, spice the flour mix with all of your favourite spices like ginger, cinnamon, nutmeg etc and then add in a couple of tablespoons of molasses to get that classic gingerbread taste.
The molasses I like to use is unsulfured molasses but I have also used regular sugar molasses if that is all that you can find. Other replacements to use is treacle but that can be a little more intense.
I really went all the way to get the ultimate chewy-ness so we’re using melted butter and only egg yolks here. In doing this you get a nice dense and chewy cookie that is wonderfully rich and tasty but super soft too, I love it!
Everything else is straightforward, stir everything together and chill the dough. The dough MUST be chilled or else they will spread so please don’t skip this part. When you’re ready to bake, scoop balls, roll in sugar and bake away.
I love making these dipped or drizzled in white chocolate. I hope you guys love them too!
Other cookie recipes to love:
- Peanut butter cookies.
- Nutella chocolate cookies.
- Oatmeal raisin cookies.
- Favourite chocolate chip cookies.
Super Chewy Gingerbread Cookies
Prep time does not include chilling the dough. For best results, I recommend chilling over night.
1/2 cup (100gms) butter
1/2 cup (100gms) soft light or dark brown sugar
2 tablespoons white sugar
1 egg yolk
2 tablespoons (30mls) molasses
1 teaspoons vanilla extract
1 1/4 cups (150gms) all purpose flour
1 teaspoon cornstarch/cornflour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, more if desired
1 teaspoon ginger, 1/2 teaspoon cinnamon, 1/4 teaspoon each nutmeg/cloves, 1/8 teaspoon pepper
- In a large bowl, add both of the sugars and whisk a little to combined. Doesn’t have to be well combined.
In a saucepan (or microwave) add the butter and melt halfway, just until it has started to melt but you should still be able to see chunks of butter. Take off heat and whisk until the rest of the butter melts then immediately pour on top of the sugars.
- Whisk for about a minute or two until the mixture is well combined, thickened and paled slightly in colour. It will start off being crumbly and looking greasy as if it is separating but it WILL come together, just keep whisking. Add in the yolk and vanilla and whisk until just combined then whisk in the molasses. Set this mixture aside for about 5 minutes while you prepare the dry mix.
- In a separate bowl, whisk together the flour, baking soda, cornstarch, salt and spices until very well combined. Set aside. Whisk the butter/sugar/egg mix again. It will have become a bit heavy so just give another whisk to lighten and combine it well. Add in half of the dry mix and whisk until just combined. I use a wooden spoon for this step.
- Add in the rest of the dry mix and whisk until a dough forms but you can still see some flour. Dough will be soft. Either scoop out balls of dough and freeze (thicker cookies) or cover the dough well and chill for minimum 2 hours, overnight if you can. When you’re ready to bake allow cookies to warm up only about 20 minutes or until you’re able to scoop out balls of dough. Don’t let them warm to room temperature because they need to be cool when they go in the oven. Roll the cookie balls in some raw/course sugar then place on cookie sheets.
- Bake in a preheated 180C/350F oven for 8 minutes. Remove tray out of oven and gently bang on the counter 3 times. Return tray to oven and continue baking for another 2 to 3 minutes or until the edges have started to lightly brown in colour. The middles should still appear under cooked which is fine as they will continue cooking as they cool on the baking tray. Allow to cool for about 5 minutes before placing on a wire rack to cool completely.
- I suggest baking 1 cookie first to see how it turns out, if they’re good then continue baking the rest, if they’ve spread too much for your liking then add in another 2 tablespoons of flour to the dough. I know this extra step may be annoying but you only need to do it the first time then when you make them again, just add that extra flour from the beginning.
- Store cookies in an air tight container for up to one week at room temperature.
- Recipe by the dutch baker.