Ginger molasses cookies are chewy and slightly spicy. They are crisp on the outside and then soft in the middle. Ginger molasses cookies are better than your average gingerbread cookie. Indulge in cookies this holiday season!
Gingerbread cookies are not my thing. You will never see me cracking off an edge of a gingerbread house and sneaking it when the kids aren’t looking.
No shade to the gingerbread man. He just isn’t the guy for me.
I sometimes find they are too dry and too spicy. Last year I ended up with an entire leftover box of frosted gingerbread men from Trader Joe’s. I bought them to make What’s Gaby Cookin’s Christmas Crack, but never got around to it.
Stir in a few little gingerbread man cookies at the end, make it super Christmas-y…it would have looked cute, I am sure. I just planned to make like 100 things for Christmas and the crack didn’t make the cut.
The boys also told me they would eat “the whole box of cookies.” They only decapitated a few or spit out an arm or two out of disgust.
Guess who has to now eat the box of cookies? Ol’ Mom. I ate so many they burned my mouth from too much ginger spice. No joke!
That box just sat there until I got so sick of looking at it and tossed it. And from henceforth, I’ve parted ways with ginger-ish cookies.
Until I saw this ginger molasses business in the Zingerman’s Cookbook. They are called Ginger Jump-Up cookies in the book. These cookies are not like gingerbread. They have so much more flavor and chewiness.
The next time I make ginger molasses cookies, I am going to make a little frosting or icing and gussy them up a bit.
These cookies have now been added to my Christmas cookie gifting list. You are going to love them.
Ginger Molasses Cookies
Ginger molasses cookies have a chewy and soft interior and a perfect crackely crispy edge.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 1/3 cup molasses
- 1 large egg, room temperature
- 2 cups and 3 tbsp all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 cup granulated sugar for the coating
Instructions
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silpat.
- In an electric stand mixer, fitted with the paddle attachment, cream together the butter, brown sugar, and molasses until light and fluffy, about 5 minutes.
- Scrape down the sides, add the egg and mix until combined.
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, and ginger. add the dry ingredients to the wet. Mix on low until combined.
- Add the sugar to a small plate. Scoop out about 1 1/2 tbsp portions of dough.Roll into a ball and then roll the dough in the sugar.
- Bake for 13-14 minutes until cracked, set and still soft in the middle. Let cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
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