If you love the flavour of gingerbread or ginger snaps but aren’t a fan of the tooth-cracking rock hard texture or the whole rolling out the dough process then good news! Chewy Ginger Molasses Cookies might become a new favourite (and not just for Christmas either). They are soft and chewy, have that wonderful ginger flavour, and are easy to make.
My grandmother always kicked them up a notch with fresh ginger, and I’ll include that as an option if you prefer the ginger flavour to be front and centre with a zing to it.
Chewy Ginger Molasses Cookies Ingredients:
Dry bowl:
- 2 ¼ cups white flour
- 2 tsp ground ginger
- ¾ tsp cinnamon
- ½ tsp ground cloves
- 1 tsp baking soda
- ¼ tsp salt
Wet bowl:
- ¾ cup room temperature butter
- 1 cup white sugar plus 2-3 Tbsp more for rolling
- 1 egg
- ¼ cup molasses
- 1 Tbsp orange juice
- Optional: 1 tsp (or more!) finely grated fresh ginger. Use a microplane or rasp to grate it to a pulp.
Instructions:
Preheat oven to 350°F. Mix dry bowl ingredients together in a medium bowl. In another, larger bowl, cream butter and 1 cup white sugar. Beat in egg, orange juice, molasses, and fresh ginger if using. Gradually add dry ingredients until mixture is uniformly blended.
Put 2-3 Tbsp white sugar in a small dish. Using clean hands shape dough into balls — a little over 1” in diameter. Roll dough ball in white sugar to coat.
Place about 2” apart on baking sheet covered in parchment paper. Using a fork, flatten slightly.
Bake 8 minutes, and then set pan on a cooling rack and let them rest for 5 minutes before removing cookies to a cooling rack using a lifter.
Once completely cool store in an airtight container for several days, or in the freezer. Makes about 40 cookies.
Jen Shapka
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These sound wonderful. What a great idea!