Ginger Molasses Cookies
21 April, 2021
A certain purveyor of coffee in North America sells a ginger molasses cookie that is much loved by my partner and I. After a lot of delicious trial and error, this is our version of that cookie. We daresay it's as good as and possibly better than the original!
- 2 to 3 hours to let butter soften at room temperature
- ½ hour to mix wet and dry ingredients
- 1 ½ hours for dough to cool in refrigerator
- 1 hour to roll and bake cookies
Approximately 24 to 28 cookies.
NOTE: Images shown below were taken when recipe was doubled to yield approximately 48 to 56 cookies.
- 2 to 4 cookie pans, 43.8 x 29.2 x 2.54 cm
- 4 silicon baking sheets, or, parchment paper
- large mixing bowl
- medium mixing bowl
- electric mixer or wooden spoon
- 2 cooling racks
- food scale
- 295 g all-purpose unbleached white flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 2 tsp. ground ginger
- ½ tsp. salt
- 170 g unsalted butter, softened
- 110 g white sugar
- 110 g brown sugar
- 1 egg, room temperature
- ½ tsp. pure vanilla
- 60 g molasses
- approximately 250 g coarse dark granulated sugar
- About five hours before you wish to complete the baking process, measure out the butter, and place in the large mixing bowl. Chopping the butter into smaller cubes hastens the softening process.
- About 2 to 3 hours later, set the egg out to warm to room temperature.
- Beat the butter until it is light and airy.
- Using a whisk, combine dry ingredients in the medium mixing bowl.
- Combine white sugar with contents of large mixing bowl.
- Combine brown sugar with contents of large mixing bowl.
- Add egg, vanilla, and molasses to large mixing bowl, then combine.
- Gradually add dry ingredients to wet ingredients. Four rounds of combining dry to wet works well. Dough will be stiff.
- Set the dough in a refrigerator to chill, covered, for 1 and ½ hours.
- Pre-heat an oven to 350 °F with convection, or 375 °F without.
- For the topping, place the coarse, dark, granulated sugar in a low-rimmed bowl.
- Using a small cookie dough scoop (pictured at left in first image) and a butter knife, scoop dough from mixing bowl.
- Roll the dough between your hands, then gently compress the ball of dough in the granulated sugar, and place on cookie sheet.
- Repeat steps 12 and 13 until you have 8 cookies per baking sheet.
- With a convection oven you can bake 16 cookies, one sheet per oven rack. Bake for 15 minutes. While first batch of cookies bakes, prepare the second batch of cookies for baking.
- When cookies have baked for 15 minutes, remove from oven and let cool for 3 minutes, then use a spatula to move to a cooling rack. Allow oven to reheat before placing the next batch in the oven.
When cooled, cookies should be moderately crisp at the edges, but soft and chewy at their centre. Enjoy! 😀