These double ginger molasses cookies are the perfect combination of soft and chewy! The use of both ground ginger and freshly grated ginger root yields a well-rounded ginger flavor. The crunchy sugar coating takes these to the next level, making them incredibly irresistible.

Hey there, and welcome back, friends.

You are in for a fall cookie treat!

There’s nothing better than biting into a really great ginger cookie! I crave them around Fall time. They are a nice change from pumpkin cookies. I LOVE pumpkin cookies and have many recipes for them on the blog.

There’s something special about a ginger cookie with that perfect amount of chewiness. I prefer my ginger molasses cookies to not only be soft but they have to have some chewiness.

Plus, these have a bit of a crunchy outer shell because they were rolled in sugar before being baked.

There are a few ingredients that make a ginger cookie amazing. Lots of ginger and warm spices like cinnamon & cloves. Brown sugar and molasses are a must of course! They all come together to make a chewy ginger molasses cookie that is a must-have this fall!

Let’s talk about the double ginger in these cookies because I’m very excited about it! These cookies are bursting with ginger flavor but it’s not overpowering. It’s the perfect amount. I used a combination of dried ground ginger and freshly grated ginger to deliver an irresistible double ginger flavor. I can’t wait for you to try them.

Freshly grated ginger root has a more complex and nuanced flavor, while dried ground ginger has more pungency and spice. The combination of the two yields a well-rounded ginger flavor. If you don’t have fresh ginger handy I’ve included directions for how much dried ground ginger to include.

Ingredients

• unsalted butter
• light brown sugar
• granulated sugar
• a large egg
• unsulphured molasses
• vanilla extract
• some freshly grated ginger root
• all-purpose flour
• baking soda & baking powder
• salt
• warm spices like ground ginger, cinnamon, & cloves

How to Make Double Ginger Molasses Cookies

Cream the butter in a stand mixer (or hand mixer).

Add the brown sugar and some of the granulated sugar to the butter, (remember to reserve some of the granulated sugar for later). Cream the butter and sugars together for a few minutes until fluffy, scraping down the bowl as needed.

Add the egg and mix until incorporated, then mix in the molasses, vanilla extract, and freshly grated ginger root.

Whisk together the flour, baking soda, baking powder, salt, and spices in a separate bowl.

Add the dry ingredients to the wet and mix until just combined. Cover and chill the dough in the refrigerator for 2 hours or until firm.

Preheat the oven when the cookie dough is chilled, and line two large baking sheets with parchment paper.

Put the remaining granulated sugar in a bowl. Use a cookie scoop to scoop up portions of the chilled dough.

Roll the dough into a ball in your hands, then roll to coat it in the granulated sugar.

Place the dough on the lined cookie sheet. Repeat with the remaining dough, making sure to space the cookies at least 2 inches apart since they will spread.

You should be able to get 10-12 cookies on a large baking sheet.

Bake the cookies in the oven until the tops have puffed up and are cracked. To ensure a soft and chewy texture, bang the pan on the counter once or twice just as the cookies come out of the oven to deflate them.

Allow the cookies to cool on the baking sheet before moving them to a cooling rack.

How to Store

Store these chewy ginger molasses cookies in an airtight container at room temperature for 4 days. You can also freeze these cookies. Place the cookies in a freezer-safe airtight container and freeze for up to 3 months. The cookies can be thawed in the refrigerator.

More Fall Cookie Recipes

• Pumpkin Snickerdoodles
• Oatmeal Cookies with Pumpkin
• Chocolate Chip Pumpkin Peanut Butter Cookies
• Dark Ginger Cookies
• Pumpkin Butterscotch Cookie Sandwiches

What do you think of this chewy ginger molasses cookie recipe? What would you serve with these fall cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Double Ginger Molasses Cookie Recipe

Print

Yield: ~24 cookies

Double Ginger Molasses Cookies

These double ginger molasses cookies are the perfect combination of soft and chewy! Ground ginger and freshly grated ginger root yield a well-rounded ginger flavor. The crunchy sugar coating takes these to the next level, making them incredibly irresistible.

Prep Time 15 minutes

Cook Time 14 minutes

Chill Time 2 hours

Total Time 2 hours 29 minutes

Ingredients

• 10 tablespoons unsalted butter, softened
• ½ cup light brown sugar, packed
• 1 cup granulated sugar, divided
• 1 large egg, at room temperature
• 1/4 cup unsulphured molasses
• 1 teaspoon vanilla extract
• 2-3 teaspoons freshly grated ginger root
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves

Instructions

1. Cream the butter in a stand mixer (or hand mixer) for 1 minute. Add the brown sugar and ½ cup of the granulated sugar to the butter, reserving the other ½ cup of granulated sugar for later. Cream the butter and sugars together for 2-3 minutes until fluffy, scraping down the bowl as needed. Add the egg and mix until incorporated, then mix in the molasses, vanilla extract, and freshly grated ginger root.
2. Whisk together the flour, baking soda, baking powder, salt, and spices in a separate bowl. Add the dry ingredients to the wet and mix until just combined. Cover and chill the dough in the refrigerator for 2 hours or until firm.
3. Preheat the oven to 350 degrees when the dough is chilled, and line two large baking sheets with parchment paper. Put the remaining ½ cup of granulated sugar in a bowl. Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the chilled dough. Roll the dough into a ball in your hands, then roll to coat it in the granulated sugar. Place the dough on the lined cookie sheet. Repeat with the remaining dough, making sure to space the cookies at least 2 inches apart since they will spread.
4. Bake the cookies in the oven for 12-14 minutes or until the tops have puffed up and are cracked. To ensure a soft and chewy texture, bang the pan on the counter once or twice just as the cookies come out of the oven to deflate them. Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them to a cooling rack.

Notes

• If you love ginger's spiciness, use 3 teaspoons of freshly grated ginger root. If you prefer a less punchy ginger flavor, use 2 teaspoons.
• Cooled cookies can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
• Can I bake these cookies without chilling the dough? Due to the amount of butter and molasses in this recipe, the dough needs to be fully chilled first. This ensures that the dough is able to be easily scooped and rolled and keeps the cookies from spreading too much. And, it helps create the signature cracks on the surface of the cookies.
• Can I just use ground ginger instead of grated ginger root? Yes, but the ginger flavor will be different. Freshly grated ginger root has a more complex and nuanced flavor, while ground (dried) ginger root has more pungency and spice. The combination of the two yields a well-rounded ginger flavor. If you’re in a pinch, you can simply use ground ginger, but make sure to increase it to 2 ½ to 3 teaspoons total.
• Make sure to allow your butter to fully come to room temperature before using it in the recipe or it won’t cream properly with the sugars.

• To avoid any mess when measuring the molasses, spray the inside of your measuring cup with cooking spray. Then, fill it up with your molasses. The cooking spray will allow the molasses to slide out effortlessly when you add it to the recipe.
• The cookies will spread as they bake so make sure to allow 2 inches between each ball of dough. You should be able to get 10-12 cookies on a large baking sheet.
• Banging the tray of just-baked cookies on the counter helps to deflate them and ensure a soft center and chewy texture.

Recommended Products

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  Pyrex Glass Mixing Bowl Set (3-Piece)
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  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 113mgCarbohydrates: 25gFiber: 0gSugar: 15gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Double Ginger Molasses Cookies appeared first on A Classic Twist.

I told you I would eventually get off the peppermint wagon into GINGERBREAD land!! I love gingerbread and have no idea why this year I ignored it for weeks (sadly). It’s okay though because I made up for it this week with not one, not two but THREE gingerbread recipes I had at the back of my mind. You are getting all in the next few days 🙂

Let’s start with these ginger molasses cookies that are incredibly chewy and gooey in the center. I realized I never shared with you my favorite ginger cookies and had to fix that immediately. This recipe is adapted from Better Homes and Gardens and has been loved in my kitchen for a few years. There is mucho ginger, lots of warm spices we all love in the winter (cinnamon, cloves, nutmeg) and they are bursting with molasses! All make up a crispy on the outside and chewy in the center cookie.

The recipe is also very easy and does not call for chilling of the dough which is perfect for that instant craving you get! It makes a LOT of cookies (I think about 4 dozen) which makes it a good cookie swap recipe. The last batch I made got shipped with these double chocolate crinkle cookies in my annual holiday cookie box to my friends! I’ve heard nothing but rave reviews. I KNOW you guys will love this recipe.

Print

Yield: ~ 30 cookies

Ginger Molasses Cookies

These soft and chewy ginger molasses cookies were the hit of my cookie exchange this year. You have to try them! 

Prep Time 20 minutes

Cook Time 14 minutes

Total Time 34 minutes

Ingredients

Toggle ingredient group

• 4 ½ cups all-purpose flour
• 4 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• ¼ teaspoon salt
• 1 ½ cups unsalted butter, softened to room temperature
• 1 ¼ cups granulated sugar
• ¾ cup light brown sugar
• 2 large eggs
• ½ cup molasses
• ¾ cup coarse sugar or granulated sugar for topping

Instructions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. In a medium mixing bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt.
3. In a large bowl or the bowl of an electric stand mixer, beat the butter and sugars on medium speed until well combined. Beat in eggs and molasses until combined. Reduce mixer to low speed and add in flour mixture. You may have to use a wooden spoon to stir in the remaining flour mixture.
4. Using a medium cookie scoop (or tablespoon), shape dough into balls and roll in the ¾ cup coarse sugar or granulated sugar. Place balls on prepared cookie sheets, 2 inches apart.
5. Bake cookies for 12-14 minutes or until the cookies are light brown and puffed. Let cookies rest on baking sheet for 2 minutes before transferring to a wire rack.
6. Store cookies in an airtight container.

Notes

1. Note: you don't need to chill the dough for these cookies but I found that chilling for at least 30 minutes made them even chewier.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Ginger Molasses Cookies appeared first on A Classic Twist.