Too good not to share, these molasses ginger cookies are a fan favorite every year. People rave madly about them. What’s not to love? The siren call of rich warm blackstrap molasses, the bite of ginger, the comfy cozy taste of cinnamon and clove. Don’t say I didn’t warn you.
I love ginger and blackstrap molasses and these cookies. They are my favorite. Ever. Like, eat a whole batch in one sitting. Molasses Ginger Cookies are soft and chewy decadence or homemade gingersnaps if you want them to be. Pull them out of the oven a little early and you have that super chewy cookie. Leave them in a little longer and you have that satisfying SNAP of ginger.
On a side note, am I the only one who can’t resist pictures of spices? I went low-key on pictures this time but I just had to sneak my spice picture in somewhere.
I pull this molasses ginger cookie recipe out every winter and wonder why I let it collect dust all year. Perhaps it’s because ginger and molasses scream winter, conjuring up images of snow and crackling fires or warm cozy socks and blankets. Or maybe it’s because I could put on 10 pounds every time I make them because I.can’t.eat.just.one.
Whatever the reason, this year, I will not wait all year to make them. I will pull my recipe out before it collects dust again.
Eggless Molasses Ginger Cookies
- 2 cups flour - all purpose or unbleached
- 2 teaspoons baking soda
- 4 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup white or raw sugar
- 1 cup butter
- 1/2 cup molasses
- 1 Tablespoon grated crystallized ginger, option for extra kick
- 1/4 or 1/2 teaspoon salt (1/4 with salted butter, 1/2 with unsalted butter)
- Preheat oven - 375
- Mix flour, spices, baking soda, salt, and optional ginger.
- In another bowl beat butter, sugar, and molasses until creamy.
- Add dry ingredients and mix well.
- Chill dough for at least 1 hour.
- Roll into 1 inch balls and place on ungreased cookie sheet, approximately 2 inches apart.
- Flatten to approximately 1/4 inch with a sugar coated glass bottom or cookie press.
- Bake 7 minutes for a soft chewy cookie. Bake 10 minutes for that satisfying snap.
- Let cool on tray 3-5 minutes then transfer to baking rack to finish cooling.