Molasses ginger cookies are one of my favourites. I love candied ginger and enjoy it from time to time when I am craving something sweet and there’s nothing else around. So adding it to my favourite holiday bake made total sense to me. I love the burst every few bites. It makes them a whole lot better in my opinion.
The Ingredients for Ginger Cookies
Some butter, some flour, a handful of spices, and the key ingredient – molasses – and you have the best treat in the world.
Ingredients List for Molasses Ginger Cookies:
- 3/4 cup butter (softened)
- 1 cup sugar
- 1/4 cup cooking molasses
- 1 egg (at room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon dried ginger
- 1 teaspoon allspice
- 1 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 1/4 cup soft candied ginger
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Making the Dough for the Ginger Cookies
The first step to making delicious cookies is the mixing of sugar and butter.
- Add 3/4 cup of softened butter and 1 cup of sugar to a bowl.
- Using a whisk, whip it till it’s creamy.
- Allow the sugar to melt and mix into the butter. This takes about 2-3 minutes, depending on how soft your butter is.
- Once the butter and sugar have been mixed, add 1/4 cup of molasses to the bowl and mix that in.
- Instantly the colour will change and the butter will become chocolatey. I love the colour and find the smell intoxicating.
- Now we can add 1 room temperature egg to the bowl.
- Continue whisking until you have a smooth, fluffy mix. This should take another 2 minutes or so.
The Dough for the Ginger Cookies
Let’s make the ginger cookie dough.
- In a separate bowl, mix 2 cups of all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ginger powder, 1 teaspoon allspice, 1 teaspoon cinnamon, and 1/4 teaspoon of salt.
- Add the dry ingredients to the wet and mix everything until you get a creamy soft, brown dough.
- The dough will be soft.
- Chop it into small pieces – about 1/2 cm cubes.
- Add that to the dough and mix them in so they are evenly distributed.
Baking the Christmas Recipe
Let’s get the cookies baked.
- Preheat the oven to 350 degrees F.
- Line three 9 x 13 inch baking trays with parchment paper.
- Using an ice cream scoop, make cookies and place them onto the trays ensuring to leave about 1 inch between each drop. They tend to expand a lot, so best to leave a lot of space between each drop.
- Bake them for about 13-15 minutes. They will start to harden and brown from the sides. I like mine chewy, so I bake them for about 13 minutes.
- If you prefer them crunchy from the ends and sides and chewy in the middle, then you can bake them for a little bit longer. That will crystalize the sugar and will harden them a little more.
Enjoying the Christmas Cookies
- Remove them from the oven and gently lift them using a spatula.
- Place them on a cookie rack and allow them to cool down completely before you enjoy them.
- I have a hard time waiting for them to cool down and tend to attack them even before they have had a chance of completely cooling down.
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Molasses Ginger Cookies with Candied GingerCourse: SnackCuisine: CanadianDifficulty: Easy
These soft molasses ginger cookies are loaded with spices and just a hint of real candied ginger. They are a perfect snack for a cold day.
3/4 cup butter (softened)
1 cup sugar
1/4 cup cooking molasses
1 egg (at room temperature)
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon dried ginger
1 teaspoon allspice
1 teaspoon cinnamon powder
1/4 teaspoon salt
1/4 cup soft candied ginger
- In a large mixing bowl, whip the softened butter and sugar for about 3-4 minutes or until all the sugar has melted and disappeared.
- Add the molasses to the bowl and mix so the colour of the butter turns a chocolatey brown.
- Add the egg and continue whipping for another 1-2 minutes.
- In a separate bowl, mix the flour, ginger, allspice, cinnamon, salt, and baking soda.
- Add the dry ingredients to the wet and mix to form a soft dough.
- Chop the soft candied ginger into small chunks and add them to the dough. Mix to evenly distribute.
- Preheat the oven to 350 degrees F.
- Line three 9 x 13 inch baking trays with parchment paper and using a spoon, drop about 1 and 1/2 tablespoons of the dough onto the tray. Make sure to leave about 1 inch all around to allow for the cookies to expand.
- Bake for about 13-15 minutes and once baked, gently lift with a spatula and lay on a cookie tray. Allow them to cool down completely before enjoying them.
The general difference between molasses cookies and ginger snap cookies is that molasses cookies are soft, while ginger snap cookies are hard. The addition of molasses makes them softer.
Yes! Honey and molasses have a similar consistency and can be easily interchanged. However, the biggest difference is the flavour. Molasses has a very unique caramel-like flavour which you will not get if you substitute it for honey. The colour of the cookies will be lighter as well.