Soft Ginger Molasses Cookies

In an attempt to embrace the Fall season and because I wanted something sweet, I decided to make my Soft Ginger Molasses Cookies.

Soft Ginger Cookies recipe and images by Lacey Baier, a sweet pea chef

Every time I make these cookies, both Dustin and I think, “There’s no way they are as good as we remember.”  But, once we bite into the crunchy outside and taste the soft, delicious gingery inside, we are reminded of just how good they really are.

Soft Ginger Cookies

The candied ginger helps keep the cookies moist and a bit chewy while the cloves, nutmeg, molasses, and cinnamon just wrap you up with comforting Fall flavors. Never heard of candied ginger? Oh, you’re in for a treat! These are quite possibly my favorite homemade cookies. Ever.

The recipe makes about 18-22 cookies, depending on how large you form the cookies.  This time, it yielded 21 cookies.  Guess how long it took us to eat all of them?  Two days.   Well…Jordan helped some, too…it wasn’t all Dustin and me.  And, besides, ginger’s good for you, right?  [crickets chirping]

Soft Ginger Cookies

I know it’s ridiculously early to even be thinking about the holidays, but these cookies make great holiday gifts, too.  As Dustin put it earlier this week with a mouthful of soft ginger molasses cookies, “These taste like Christmas.”  So true, Dustin. So. True.

Soft Ginger Cookies

Originally, way back when Dustin asked me to make him ginger cookies, I was tentative, as I’m not a big fan of ginger snaps.  I honestly didn’t expect to like them. I certainly didn’t expect them to be so soft and absolutely scrumptious.  Every time I make them, I still have it in mind that I’m making them for Dustin — even though I happily devour just as many (if not more…shhhh!) as he does.

Soft Ginger Molasses Cookies
 
Prep time
Cook time
Total time
 
A Soft Ginger Molasses Cookies Recipe with a crunchy outside and a soft, delicious ginger inside. Great for the holidays!
Author:
Recipe type: Easy
Serves: 18-22 cookies
Ingredients
  • 2¼ cups bread flour
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1½ tsp. ground cloves
  • 1½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. kosher salt
  • 1 cup light brown sugar, lightly packed
  • ¼ cup plus 1-2 tsp. vegetable oil, divided
  • ⅓ cup molasses
  • 1 egg
  • 1 tbsp. water, plus more if needed
  • 4 oz. candied/crystallized ginger, finely chopped
  • ½ cup granulated sugar, for rolling cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, whisk together the flour, baking soda, cinnamon, ground cloves, nutmeg, ground ginger, and kosher salt.
  4. In the bowl of a stand mixer, beat together the brown sugar, oil, and molasses on medium speed until smooth in texture, about 3-5 minutes.
  5. Turn the speed to low and add the egg, Beat for an additional minute until well combined. With the mixer still on low, slowly add the flour mixture. Once all the dry ingredients are incorporated, mix on medium speed for an additional minute. At this time, if you find the mixture is too crumbly and needs moisture, add 1 tsp. oil and 1 tbsp. water and mix well. Add an additional tsp. oil and tbsp. water if necessary.
  6. Add the candied ginger and mix until well combined.
  7. Spread the granulated sugar in a shallow dish and set aside.
  8. Using a spoon, scoop a small amount of the dough for each cookie. Using your hands, gently roll each cookie into approximately a 1¾-inch ball and then slightly flatten with your palm or fingers. You may need to wet your hands with a tiny amount of water to prevent sticking. Once flattened, press each side of the cookie into the granulated sugar in a shallow dish and then place cookie onto baking sheet.
  9. Bake 9-13 minutes. The cookies will be cracked on top and soft inside. Don't wait for the cookies to turn golden, as that will overcook them. Remove the cookies from the oven and let stand on baking sheets for 2-3 minutes. Transfer to wire rack to cool completely.

Comments

  1. Amanda says

    I just made these tonight. Oh my goodness! I have a new favorite holiday cookie. I’m a ginger fanatic and these came out perfectly!

  2. Lauren says

    Have you ever frozen the dough and then baked them? Any reason why not? If I made them in Sept. or Oct. would they still be good for Dec.?

  3. Tammy says

    YUM!!!!
    I found your website a couple of weeks ago. Tried these this weekend. There is a cookie store we enjoy going to who charges an arm and leg for cookies that taste just like these. I was trying to find “the” recipe. Jack Pot. Boy the money I can save…… :)

  4. Elizabeth says

    I just found your site through googling for soft ginger cookies. Fantastic! I haven’t time to look around it much as I am leaving to go buy some candied ginger to make these cookies today. They sound excellent and you have some great reviews. I’ll let you know how they turn out for me. :)

  5. Joanne says

    I just found your site and this recipe that I can’t wait to try. Do I find granulated ginger in the spice aisle? I’ve never heard of it.

    • says

      Hi Joanne! Welcome to my site. You can find crystallized ginger in the spices aisle or sometimes in the aisle where they sell bulk items, like grains, beans and rice. Hope you enjoy the cookies — they’re my favorite!

  6. WenDee Riffe says

    i just wanted ya to know that i soooooo love these cookies!!! i have made them several times since discovering you on PW’s TK site!!! i am sorry that i am just now leaving you a comment on the TK site!!! however–it was a good one!!! or at least i thought so???LOL!!!

  7. Tina says

    Oh my. I just made these and ate 3 warm out of the oven. These are now on my Christmas cookie list. Thank you for sharing the recipe. I had a lot of crystallized ginger around after making ginger syrup (from the site Try It You Might Like It).

    Here’s my little shortcut for forming the cookies. I use a small scoop to make the dough into a ball shape and drop the ball into a small plate of sugar. Roll the ball in the sugar and the gently flatten it to about 1/2 inch thick with the bottom of a smooth object. (I used my measuring cup) The balls were about an inch and a quarter in size. I made 32 cookies in total.

  8. says

    Lacey, these ginger cookies look very yummie, all the spices in it and ginger…will have to try this soon since I have a whole bag of crystallized ginger at home :-)

  9. says

    I used to hate the taste of ginger but now I think I’m actually addicted to it. I could eat candied ginger by the handful! I am totally bookmarking this recipe. And yes ginger is totally good for you. So munch away!

  10. says

    These look fantastic Lacey. :) My boyfriend loves ginger cookies, given his german heritage, so I have an old faithful recipe I usually make, but I will have to give these a try sometime as I like the idea of them being soft in the middle.

  11. says

    the soft chewy centers of a ginger cookie cannot be beat. I’ve always loved gingersnaps and yours look so scrumptious and I love that they aren’t overly dark too. I’m making this recipe very soon as I’m always looking for an alternative to chocolate (can’t eat it). thanks for stopping by to say hello Lacey, and for your kind words of encouragement. my intention for 365 photos a year is alternately challenging and a labor of love. thanks so much.

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