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Chewy Molasses Cookies with Candied Ginger Recipe

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4 from 297 reviews

These Chewy Molasses Cookies with Candied Ginger are delightfully soft and packed with warm spices like ginger, cinnamon, cloves, and nutmeg. Enhanced by rich molasses and bits of zesty candied ginger, they offer a perfect balance of sweetness and spice with a crackly cinnamon sugar coating. Ideal for cozy baking occasions, these cookies are sure to become a seasonal favorite.

Ingredients

Dry Ingredients

  • 2 Cups + 2 Tbsp (270 g) All Purpose Flour
  • 2 teaspoon Baking Soda
  • 2 teaspoon Ground Ginger
  • 2 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Nutmeg

Wet Ingredients

  • ¾ Cup (170 g) Unsalted Butter, room temperature
  • ½ Cup (100 g) Granulated Sugar
  • ½ Cup (110 g) Brown Sugar, packed
  • 1 Egg, room temperature
  • 4 tablespoon Molasses

Add-ins and Coating

  • ¼ Cup (50 g) Candied Minced Ginger
  • Cinnamon Sugar (for coating): 4 Parts Granulated Sugar, 1 Part Ground Cinnamon

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together all the dry ingredients—flour, baking soda, ground ginger, cinnamon, cloves, salt, and nutmeg. Set this mixture aside.
  2. Cream Butter and Sugars: In a large mixing bowl, place the unsalted butter, granulated sugar, and brown sugar. Using a paddle attachment, cream the mixture until it turns fluffy and pale in color. Stop to scrape down the bowl to ensure even mixing.
  3. Add Egg and Molasses: Add the room temperature egg to the creamed butter and sugars, mixing until just combined. Then pour in the molasses and blend thoroughly.
  4. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three separate additions, mixing fully after each addition until a cohesive dough forms.
  5. Fold in Candied Ginger: Gently mix the minced candied ginger into the dough until evenly distributed. The dough will be quite sticky at this stage.
  6. Chill the Dough: Transfer the cookie dough into an airtight container and refrigerate for about one hour until firm and chilled.
  7. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
  8. Scoop and Coat Cookies: Using a cookie scoop or tablespoon, form small balls of chilled dough. Roll each ball completely in the prepared cinnamon sugar mixture and place them spaced evenly on the baking sheet.
  9. Bake: Bake the cookies for approximately 11 minutes, or until you notice slight cracks forming on the tops. Avoid overbaking to maintain chewiness.
  10. Cool: Remove the cookies from the oven and let them sit undisturbed on the baking sheet for 3-5 minutes. Then transfer them to a wire rack and cool completely.
  11. Store Extra Dough: If you have leftover scooped and sugar-coated dough balls, place them in a ziplock bag and freeze. Bake fresh cookies from frozen as desired.

Notes

  • Chilling the dough is essential to prevent spreading and to enhance flavor.
  • The dough will be sticky; refrigerating makes it easier to handle.
  • Using room temperature ingredients ensures even mixing and better texture.
  • Rolling cookies in cinnamon sugar gives a crisp, flavorful coating with a nice crackly appearance.
  • Watch the cookies closely near the end of baking time to avoid overbaking and keep them chewy.
  • Frozen dough balls can be baked straight from the freezer; just add an extra minute or two to the bake time.

Find it online: https://justsosavory.com/chewy-molasses-cookies-with-candied-ginger-recipe/