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30 Minute Ginger Molasses Cookies Recipe

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4.3 from 3 reviews

These 30 Minute Ginger Molasses Cookies are soft, chewy, and bursting with warm spices like ginger, cinnamon, and cardamom. Perfectly sweetened with molasses and coated in a spiced sugar blend, these cookies offer a delightful balance of rich flavor and comforting texture, making them the ultimate treat for any occasion.

Ingredients

Cookie Dough

  • 225g unsalted butter, at room temperature
  • 200g dark brown sugar
  • 100g granulated sugar
  • 30g molasses (or treacle if molasses isn’t available)
  • 1 egg, at room temperature
  • 1 tsp vanilla bean paste
  • 310g all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • 4 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp ground cardamom

For Rolling

  • 100g sugar
  • 1 tsp ground ginger

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper. Depending on your oven's capacity, you may need to bake the cookies in batches.
  2. Cream Ingredients: In the bowl of a stand mixer with a paddle attachment, cream together the room temperature unsalted butter, dark brown sugar, granulated sugar, and molasses on high speed until the mixture is light and fluffy. Add the egg and vanilla bean paste, mixing until fully combined.
  3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, and ground cardamom. Gradually add this dry mixture into the wet ingredients in the mixer and mix on low speed until just combined, avoiding overmixing.
  4. Form and Coat Dough Balls: Using a ¼ cup spring-loaded cookie scoop (approximately 4 tablespoons), scoop dough balls onto the prepared baking sheets, aiming for six cookies per sheet. Each ball should weigh about 65 grams. Roll each dough ball between your hands to form smooth balls, then roll them in the combined sugar and ground ginger mixture. Reserve any unused sugar coating for later batches.
  5. Bake the Cookies: Bake the cookies in the preheated oven for 13-14 minutes or until they appear puffy and are set around the edges. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, noting that they will gently deflate during this time.
  6. Cool Completely: Transfer the cookies to a wire cooling rack to cool fully. Repeat the scooping, rolling, and baking steps with any remaining dough until all cookies are baked.
  7. Store: Once completely cool, store the cookies in an airtight container at room temperature to maintain freshness.

Notes

  • The cookies will slightly deflate as they cool, which is normal and helps create a chewy texture.
  • If molasses is unavailable, use treacle as an effective substitute.
  • Using a spring-loaded cookie scoop ensures even-sized cookies that bake uniformly.
  • Store cookies in an airtight container to keep them soft and flavorful for up to a week.
  • For a more intense ginger flavor, you can increase ground ginger slightly, but be cautious as it can overpower the other spices.

Find it online: https://recipefeastful.com/30-minute-ginger-molasses-cookies-recipe/