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 Christmas 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 Molasses ginger cookies
Some butter, some flour, a handful of spices and the key ingredient – molasses – and you have the best treat in the world.
Here is what you will need:
- 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
We need to start by mixing the softened butter and sugar. Sometimes I forget to get the butter out of the fridge in advance, so I put it in a large glass bowl and place it in the microwave for a minute or so and soften it that way. Once it’s softened, add the sugar to it, and 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 the molasses to the bowl and mix that in. Instantly the colour will change and the butter will become chocolatey. I personally love the colour and find the smell intoxicating. Now we can add the egg to the bowl. Continue whisking until you have a smooth, fluffy mix. This should take another 2 minutes or so.
In a separate bowl, mix together the flour, baking soda, all the spices, and salt. If your dried ginger has been sitting in the pantry for too long, it tends to lose its spiciness. So, if you want that strong ginger flavour, best to get a fresh pack for this bake. If you don’t use it enough and don’t want to buy a fresh pack, add 2 tablespoons of ginger instead.
Add the dry ingredients to the wet and mix everything together until you get a creamy soft, brown dough. The dough is soft and so we will need to use a spoon to place the dough onto a baking sheet. But before we do that, we need to add the candied ginger. Chop it into small pieces – that will depend on how much ginger you can handle at a time. I love large chunks of it, but the kids are not too keen on that, so I chop them into 1/2 cm cubes.
Preheat the oven to 350 degrees F. Line three 9 x 13 inch baking trays with parchment paper. Drop about 1 1/2 heaped tablespoons of the cookie dough 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.
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.
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 together 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 and 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 a 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.
– Check out other snack recipes here.