In an attempt to embrace the Fall season and because I wanted something sweet, I decided to make my Soft Ginger Molasses Cookies.
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.
The 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.
These are quite possibly my favorite homemade cookies. Ever.
The recipe makes about 18-22 cookies, depending on how large you form the cookies.
Two days, people. It only takes 2 days for the family to gobble these delicious cookies up. Jordan and Savannah both love them, too.
And, besides, ginger’s good for you, right? [crickets chirping]
With the holidays literally right around the corner, these cookies also make great gifts, too. They travel well since their pretty touch on the outside.
As Dustin put it earlier this week with a mouthful of soft ginger molasses cookies, “These taste like Christmas.”
So true, Dustin. So. True.
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.
Clean-eating cookie lovers will adore these no-refined sugar, vegetarian, and dairy-free Healthy Ginger Molasses Cookies. Soft, delicious and oh so gingery, they are soon to be your favorite!
- 2 1/4 cups whole wheat pastry flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp sea salt
- 1/2 cup coconut sugar lightly packed
- 1/4 cup plus 2 tbsp coconut oil
- 1/3 cup plus 2 tbsp black strap molasses
- 2 eggs
- 1 tbsp water plus more if needed
- 2 tbsp fresh ginger finely chopped
- 3 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, cinnamon, ground cloves, nutmeg, ground ginger, and sea salt.
In the bowl of a stand mixer or using your hands, beat together the coconut sugar, coconut oil, and molasses on medium speed until smooth in texture, about 3-5 minutes.
- 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.
Add the fresh ginger and mix until well combined.
Combine the spice mixture, and then spread out onto a flat surface or plate.
Using a spoon, scoop a small amount of the dough for each cookie. Using your hands, gently roll each cookie into approximately a 1 3/4-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 cinnamon sugar in a shallow dish and then place cookie onto baking sheet.
- 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.