Soft Ginger Molasses Cookies
Soft and Chewy Ginger Molasses Cookies are packed with warm spices, crystallized ginger, and a crunchy sugar coating.
Servings: 25 cookies
Calories: 147kcal
Ingredients
- ½ cup (70g) finely diced crystalized ginger
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cardamom
- ½ teaspoon black pepper
- 1 large egg
- ⅔ cup (158 ml) canola or vegetable oil
- ¼ cup (60 ml) molasses, unsulphured
- 1 cup granulated sugar
- ½ to ¾ cup coarse sugar (see note)
Instructions
- Preheat oven to 350°F (175°C) and position a rack in the center of the oven. Line a baking tray with parchment paper. Place coarse sugar on a small plate or shallow dish and set aside. This is to press the cookie dough balls into before baking.½ to ¾ cup coarse sugar (see note)
- In a medium-sixed bowl mix together crystalized ginger, all-purpose flour, ground ginger, baking soda, cardamom, and black pepper.½ cup (70g) finely diced crystalized ginger, 2 cups all-purpose flour, 1 tablespoon ground ginger, 2 teaspoons baking soda, 1 teaspoon ground cardamom, ½ teaspoon black pepper
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl using a hand mixer) mix together egg, oil, molasses, and sugar. Mix on medium speed until well combined, about 1 minute.1 large egg, ⅔ cup (158 ml) canola or vegetable oil, ¼ cup (60 ml) molasses, unsulphured, 1 cup granulated sugar
- With the machine off, add the dry ingredients. Mix on low speed just until everything is combined.
- Shape the dough into 2-inch balls using your hands or a #40 (2-tablespoon) scoop. Press each ball gently into coarse sugar on both sides, flattening it to about 2 ½ inches in diameter or ½ inch thick; pressing thinner will result in crispier cookies. Arrange the cookies on the tray, spacing them approximately 2 inches apart, as they don’t spread much while baking.
- Bake one tray at a time, in the center of the oven, for 10 minutes. The cookies will puff up and crack slightly. Baking times may vary depending on your oven. See notes for tips.
- Remove from oven and let cool for 5 minutes before transferring to a cooling rack. Repeat with remaining cookies.
- Store in an airtight container for one week, or wrap short stacks tightly with plastic wrap and freeze for up to 3 months.
Notes
Coarse Sugar - There are different types of coarse sugar you can use for these cookies. I typically use a Demerara-style brown sugar but other options will work here such as: turbinado, coarse white sugar, decorating sugar, sanding sugar, raw sugar (look for larger crystals) and if you can't find any of these, granulated sugar can be used. Keep in mind the granulated sugar will produce a different look to the finished cookies.
How to tell when they're done:
- The edges should feel set and slightly firm, while the centers remain soft and puffy. They will continue to firm up as they cool.
- Look for a crackled top—this is a good sign the cookies are baked but still soft inside.
Nutrition
Serving: 1cookie | Calories: 147kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Sugar: 13g