Ginger Molasses Cookies with Candied Ginger
Soft Ginger Molasses Cookies packed with warm spices and bits of chewy candied ginger for a perfectly cozy, flavorful treat.
Servings: 13 cookies
Equipment
Ingredients
- ¼ cup diced candied ginger
- 4 oz unsalted butter room temperature, 113 g
- ⅓ cup light brown sugar 66 g
- ¼ cup molasses 84 g
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 ½ cup all-purpose flour 203 g
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- A pinch of ground allspice
- A pinch of ground nutmeg
- A pinch of ground cloves
- ¼ teaspoon kosher salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ⅓ cup raw cane sugar or turbinado sugar for rolling
Instructions
- Dice the candied ginger (or crystallized ginger) into small pieces, measure out ¼ cup and set aside.
- Preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper.
- Cream soften butter and sugar in a mixing bowl with the paddle attachment until light and fluffy. Add molasses and beat to combine. Add egg and vanilla extract and beat until combined.
- Add flour, spices, salt, baking powder and baking soda to a small bowl and mix with a whisk to distribute evenly. With the mixer on the lowest speed, slowly add the flour mixture to the stand mixer bowl and mix until just combined.
- Stir in the chopped candied ginger set aside earlier. Use a spatula to scrape the side and bottom of the bowl to ensure everything is incorporated.
- Spread raw sugar on a shallow dish or plate. Use a large cookie scoops to divide the dough into 13 portions, about 1.5 oz each. Roll each portion of dough into balls, then roll the balls in raw sugar. Place them on the prepared baking sheets about 2 inches apart.
- Just before baking, use the bottom of a measuring cup to flatten the dough balls. Bake one baking sheet at a time for 12 minutes.
- Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
- To chill or not to chill: This dough is soft but should be easy to handle. However, if you find it sticky, you can chill it in the fridge for 15 minutes or so before rolling it into ball. Chill it after you have portioned it out with a cookie scoop.
- Storage: Store at room temperature in an airtight container. They will last 3-5 days.
- Freezing the dough: The dough freezes well and will last 3-6 months. First, freeze them in one layer on a baking sheet until solid, then transfer to a freezer bag for longer storage.
Nutrition
Serving: 46g | Calories: 191kcal
