These Southern Ginger Molasses Cookies is a classic cookie that will sweep you off your feet. It's soft, gooey, chewy, and crinkled on the top. The ginger takes this recipe to a whole new level. The spices bring a bold new flavor to the cookie that feels so damn good.
Even if you are baking these cookies for the first time in your life, I can tell you that you are gonna fall in LOVE with this recipe. The best part about this cookie is the way it feels in your mouth the moment you take its first bite.
I can promise you a chewy texture with a crunch edge. And, this recipe is so easy to make. Have you tried my Gingerbread Crinkle Cookies or Gingerbread Truffles or No-Bake Gingerbread Cheesecake yet?
Spicy Ginger Molasses Cookies
Well, talking about the spices, it's just those spices which we regularly use in our fall and winter baking. In fact, even less than that. All you need are ground Ginger and Allspice!
You can replace Allspice with Pumpkin Pie Spice or All Pie Spice if you want. Or you can use the combination of 1/2 teaspoon each of Ground Cinnamon, Ground Nutmeg, Ground Cloves, and a pinch of Ground Black Pepper.
I just LOVE the taste of Molasses in these cookies. It makes it so rich and flavorful.
How to Make Ginger Molasses Cookies?
To make these cookies first you have to mix the dry ingredients. In this recipe, we'll need All-purpose flour, Baking soda, Ground Ginger, Allspice, and Salt. Give all of that a good mix and you are all set.
Then add some Melted Unsalted Butter, Packed Dark Brown Sugar, Dark Molasses, and Vanilla Extract. Mix them well until everything combines. I like to mix them with my silicone spatula or my wooden spatula.
You, if you overbeat your cookie batter your cookies wouldn't really be chewy. And, I just love chewy cookies. I am sure you love chewy cookies too?
Another trick is to roll the cookies in the form of small balls and NOT FLATTEN THEM OUT. Many people will tell you to flatten the cookies. But, you should never do that. Just let them flatten out in the oven on their own. If it doesn't flatten out, then after 6-minutes, gently press them while they are in the oven and then bake them for the remaining 4-minutes.
Another important thing to make sure your cookies doesn't flat out is to freeze your cookie dough balls. I cannot stress this fact enough.
Please do not bake your cookies before freezing your cookie dough balls. Trust me, just 20-minutes in the freezer will make your cookies so good and gorgeous.
Finally, blow them a kiss of good luck and bake them in a preheated oven at 350F for 10-minutes.
After 10-minutes, they'll be ready. But, just wait for some time more. Let them stay in the hot baking tray for another 10-minutes and then transfer them to a cooling rack to cool them further.
Tips to Make these Cookies Effectively:
- Make sure you cool the cookies completely before you bake them in the oven. Chilling the cookies will make sure your cookies are chewy enough.
- While you are mixing the wet and dry ingredients do not over mix. The best way to avoid overmixing your cookies is to use a wooden spatula or a silicone spatula. You do not need a stand mixer for this step.
- Your cookies will never flat out if you chill them before baking. Chilling them will soak all the moisture and make your cookies chewy.
- If your cookies have become flat in the past and you are scared that this might turn flat too, then make sure that your cookie batter consistency is al-right.
- A perfect cookie batter will not be liquidy and neither will it be too dry. It should just come together when you clump it between your fingers. But, it shouldn't stick to your hands. And, even if it feels like it has a lot of moisture in it, then freeze the cookie dough. Freezing them will soak the excess moisture.
Making ahead instructions:
- To make this ahead of time, roll the cookie dough balls and freeze them in a zip-lock bag. Before baking, do not thaw. Just pop them directly into the oven and bake for 5 extra minutes.
Storage instructions:
These cookies stay fresh on the counter for 3-4 days
You can freeze these cookies. Right after they get baked, cool them down to room temperature and then place them in an air-tight container with a single layer of parchment paper between each cookie. These will freeze for up to 1 month. Before serving thaw overnight in the refrigerator or on the counter.
I hope you liked this recipe and shall make it. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Southern Ginger Molasses Cookies Recipe
INGREDIENTS
Dry Ingredients
- 2 cup AP Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Ground Ginger
- 1 teaspoon All Spice
- ¼ teaspoon Salt
Wet Ingredient
- ½ cup Dark Brown Sugar
- ½ cup Dark Molasses
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoon Whole Milk
INSTRUCTIONS
- Preheat the oven to 350F or 180C and Whisk the Flour, Baking Soda, Ground Ginger, All Spice, and Salt in a bowl.
- Now, add the Brown Sugar, Dark Molasses, Vanilla Extract, and Whole Milk to the dry ingredients. Stir to combine. The cookie dough should be thick. If it's too liquidy, add some more flour and combine. If it's too dry, add a splash of milk and combine
- Roll cookie dough balls and freeze them for 10 minutes before you bake them at 350F or 180C for 15 min.
- After the cookies get baked, allow them to cool down in the same pan for 5 minutes, before transferring them to the wire rack.
Notes
- Rolling the Cookie dough balls and freezing them before baking for 5-10 minutes will prevent them from spreading in the oven.
- To make this ahead of time, roll the cookie dough balls and freeze them in a zip-lock bag. Before baking, do not thaw. Just pop them directly into the oven and bake for 5 extra minutes.
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