Ginger molasses cookies are a staple of the holiday season. But what makes them so festive? Maybe it's the all-encompassing warmth of the spices that make the cookie what it is. A little ginger, cinnamon, and cloves go a long way to making this unassuming cookie a perfect symbol of celebration and winter.
If you need to whip up a batch of cookies for a cookie swap or a holiday party, this is a quick and easy recipe that takes less than an hour from start to finish. No need to wait for butter to soften. No need for ingredients to be at room temperature before you start baking. And what can you expect from these cookies? They will be chewy with a nice crunch around the edge. They will envelope you in holiday cheer. That's all I ever need in a cookie.
I pair spelt flour with all-purpose flour in this recipe. Spelt adds a lovely chewy texture to cookies. If you've ever tried Thalia Ho's spelt chocolate chip cookies, you'll know what I'm talking about. Not to worry - if you don't have spelt flour on hand, you can easily substitute the spelt flour with the same amount all-purpose flour.
Candied ginger! If this is your thing, then definitely chop some up and add this to your cookie dough. I love the extra punch of ginger this adds to the cookies, but it can be easily left out.
Any hey, if it's summer when you're reading this and you have a hankering for ginger molasses cookies but it's also real hot outside (something that is difficult to envision in December during a snowstorm), these cookies are hefty enough to be sandwiched together with ice cream.
Ginger molasses cookies
Adapted from Mom's gingersnaps
Total active time: 10 minutes
Total time before mass consumption: 50 minutes
Servings: 18-20 cookies
1 cup (185g) brown sugar
3/4 cup (158g) vegetable or canola oil
1/4 cup (88g) molasses
1 (~50g) egg
1 cup (130g) all-purpose flour
1 cup (130g) spelt flour, or substitute this with more all-purpose flour
2 tsp (13g) baking soda
1/4 tsp (1g) salt
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
1/4 cup candied ginger, finely chopped
turbinado sugar, for rolling
Preheat your oven to 375°F.
In a bowl, whisk together the brown sugar, oil, molasses, and egg.
In a separate bowl, mix together the flours, baking soda, salt, and spices.
Fold the flour mixture into the wet ingredients until fully incorporated.
Chop your candied ginger into very small pieces and mix into the dough.
Prepare baking trays with parchment or a silpat, and put the turbinado sugar into a bowl for rolling.
Using your hands, shape the cookie dough into balls and roll them in the turbinado sugar.
Put the balls onto your prepared baking trays, spacing them about 2-inches apart from the others because they will spread in the oven.
Bake for 12 minutes. Make sure to bake them long enough to get them crisp on the outside and soft on the inside.
Remove from the oven and let the cookies cool completely on the baking tray. I like to pat the top of my cookies with a spatula to flatten them for a neat, crackled look.
These cookies can be stored in an airtight container for up to a week. They can also be stored in the freezer for up to a month. To defrost, simply let sit at room temperature for ten minutes or so.