Fresh Ginger Molasses Cookies (soft & chewy!)
Jan 18, 2025 10:37 AM
A holiday classic that’s perfect for any time of year, my Fresh Ginger Molasses Cookies are rich in flavor and irresistibly soft. Made with both ground and fresh ginger, plus a hint of black pepper for a mellow kick, they offer a delightful balance of spice and warmth. Ground cinnamon and a touch of cardamom add depth, while brown sugar, molasses, and butter create a chewy, melt-in-your-mouth texture.
If you love ginger, and soft and chewy cookies, you’re in for a treat! My ginger forward, soft and chewy ginger molasses cookies have a crinkly texture, and ultra rich flavor. I’ve included ground and freshly grated ginger to bring out the spicy notes in this cookie and also added just a touch of black pepper, which offers a bit more bite.
When I was in pastry school, ginger molasses cookies were a top seller year-round at the campus café, stocked with treats made by pastry students. They’re especially perfect for the holidays—sparkly, nostalgic, and packed with the warm, rich flavors of molasses and ginger.
Keeping dough balls in the freezer makes it easy to bake a batch on a whim, no matter the season.
Ingredients:
- 1 3/4 cups + 2 tablespoons (265 grams) All Purpose Flour
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cardamom
- 1/4 teaspoon Ground Black Pepper
- 2 teaspoons Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 6 tablespoons (85 grams) Unsalted Butter room temperature
- 1/2 cup (115 grams) Cane Sugar plus more for rolling the cookies in
- 1/2 cup (105 grams) Light Brown Sugar packed
- 1 1/2 tablespoons (20 grams) Fresh Grated Ginger packed, about 1 1/2 inch fat piece, no need to peel
- 1 Large Egg
- 1/3 cup (105 grams) Unsulphered Molasses
- 2 teaspoons Apple Cider Vinegar
Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
165 minutes
Write a comment
No comments