Very Ginger Molasses Cookies

There’s something truly magical about ginger molasses cookies that strike the perfect balance between crispy and chewy. And when you add the zesty, sweet kick of chopped candied ginger into the mix, you get a cookie that’s nothing short of extraordinary.

Top 5 Tips to Make Perfect Ginger Molasses Cookies:

1. Measure Accurately: Baking is a science, and precision matters. Use the correct measuring cups and spoons, and level off ingredients like flour and brown sugar for precise measurements.

2. Chill the Dough: After mixing the cookie dough, let it chill in the refrigerator for at least 1 hour, or even overnight. Chilled dough is easier to handle, and it helps the cookies maintain their shape while baking.

3. Roll Dough Balls Gently: When forming dough balls, handle the dough gently to prevent over-packing. The lighter touch ensures a softer, chewier interior.

4. Space Cookies Appropriately: Allow enough space between cookies on the baking sheet. They will spread as they bake, and overcrowding can result in uneven cookies.

5. Watch the Baking Time: The key to achieving the perfect texture is monitoring the baking time closely. Start with 10 minutes and remove the cookies from the oven when the edges are golden, but the centers are still slightly underdone. They will continue to cook on the hot baking sheet as they cool, giving you that coveted crispy-chewy texture.

Equipment you may need to make this recipe:

1. Mixing Bowls
2. Whisk
3. Measuring Cups
4. Measuring Spoons
5. Sifter or Fine-Mesh Strainer
6. Hand Mixer or Stand Mixer
7. Silicone Spatula
8. Cookie Scoop
9. Baking Sheets
10. Cooling Rack

Very Ginger Molasses Cookies

There's something truly magical about ginger molasses cookies that strike the perfect balance between crispy and chewy. And when you add the zesty, sweet kick of chopped candied ginger into the mix, you get a cookie that's nothing short of extraordinary.

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Servings 2 dozen

Ingredients

  

• 115 g butter room temperature
• 100 g sugar plus more for rolling
• 100 g brown sugar
• 1 egg
• 85 g molasses
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1½ tsp baking soda
• ½ tsp salt
• 250 g flour
• 120 g candied ginger chopped

Instructions

 

• Whisk together the flour, ground ginger, cinnamon, baking soda and salt. Set aside.
• Using a mixer cream the butter, sugar and brown sugar until light and fluffy. Mix in the egg until fully combined. Then mix in the molasses.
• Add the dry ingredients and mix on low speed. Do now over-mix. Fold in the crystallized ginger.
• Scoop the dough into 1 ½ tablespoon sized balls. Chill them for at least 1 hour.
• Preheat oven to 350°F (175°C). Roll the dough balls in sugar and place them on a parchment lined baking sheet, about 2-3 inches apart.
• Bake for about 10-12 minutes, until the cookies are puffed and have cracked on top. Let cool completely.