These soft ginger molasses cookies are delicious and easy to make. No mixer needed! No chilling required! They are soft in the middle and crispy at the edges!
Today I am sharing my soft ginger molasses cookies. If you love my soft cinnamon cookies, you’ll enjoy these soft ginger cookies too. These molasses cookies are soft in the middle and crispy at the edges.
This recipe is great for holiday baking. The spices I use in these cookies are perfect for fall and winter season.
Your house will smell so nice with these warm spices; ginger, cinnamon and cloves. Sometimes I replace cloves with allspice or also add allspice. So if you don’t have cloves, you can still make these deliciously soft and moist cookies with allspice.
Which Molasses Do I Use to Make Ginger Molasses Cookies?
I use unsulphured full flavor molasses. “Full flavor” or also known as “dark” is the second stage of the boiling process of sugarcane juice where more sugar is extracted from the juice. In the first stage, less sugar is extracted whereas in the last stage too much sugar is extracted from the juice which makes it less sweet.
If you want to read more about molasses, you can read my How to Make Brown Sugar at Home & Different Types of Molasses post.
Now let’s make these easy ginger cookies with step by step pictures. I am sure you’ll love these soft molasses cookies with butter.
How To Make Ginger Molasses Cookies
First, I melt the butter halfway over medium heat. Then I take the butter from the heat and stir. This way the butter cools quickly. I pour the melted butter in a large bowl and set aside.
Later, I mix the flour, ginger, cinnamon, cloves, baking soda and baking powder in a medium bowl. I set aside the bowl.
Then, I mix sugar with melted butter. After that I add the egg and mix, then I add the molasses and mix.
Finally, I mix in the flour in 2-3 batches. I start to mix with my whisk and then I use a spoon or spatula to mix it easily. The dough is not too sticky, easy to work with. I don’t chill the dough and start to make balls out of the dough.
I roll the dough into 40 grams(2 tablespoons) balls. It makes 17 cookies. If you want, you can make a little bit smaller balls, 35 grams and make 20 cookies. I place the balls onto the baking sheet, leaving enough space-almost 2 inches (5cm)-between the balls.
These cookies look puffy when I remove them from the oven. I wait for almost 1-2 minutes to let the puffiness go away a little bit. Then I use the back of my spoon and gently press to the sides that stay puffy. I keep the cookies on the baking sheet for almost 15 minutes until they are firm enough.
That’s all! Enjoy your soft ginger and molasses cookies!
These soft ginger molasses cookies are delicious and easy to make. No mixer needed! No chilling required! These cookies are soft in the middle and crispy at the edges!
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon cloves**
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 150 g (2/3 cup) unsalted butter
- 150 g (3/4 cup) granulated sugar
- 1 large egg
- 60 g (1/4 cup) unsulphured molasses
-
Preheat the oven to 325°F(165C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
-
Melt the butter halfway over medium heat. Take the butter from the heat and stir. This way the butter cools quickly. Pour the melted butter in a large bowl and set aside to cool.
-
Mix the flour, ginger, cinnamon, cloves, baking soda and baking powder in a medium bowl. Set aside the bowl.
-
Pour the sugar over melted butter and stir with a whisk until combined.
-
Add the egg and whisk until combined. Add the molasses and mix until combined.
-
Mix in the flour in 2-3 batches. The dough will not be too sticky, it will be easy to work with. Roll the dough into 40 grams(2 tablespoons) balls. It makes 17 cookies. If you want, you can make a little bit smaller balls, 35 grams and make 20 cookies. Place the balls onto the baking sheet, leave enough space-almost 2 inches (5cm)-between the balls.
-
Bake for 9 minutes or until the cookies are just slightly set. The cookies will be too soft to handle. Remove the cookies from the oven. Wait for almost 1-2 minutes to let the puffiness go away a little bit. Using a spoon, press the cookies to give their shape. Let them cool on the baking sheet for 15 minutes or until the cookies are firm enough. Keep in an airtight container to keep their softness.
*You can click here for dip and sweep method if you use cup measurements.
** These cookies are so yummy with allspice too. If you don't have cloves, you can use the same amount of allspice.
The calorie information above is an estimate that is provided by an online nutrition calculator.
