Crystallized Ginger Molasses Cookies
These Crystallized Ginger Molasses Cookies have beautifully cracked tops and are studded with bits of candied ginger that leave a sweet and spicy kick in every bite.
Equipment
- Kitchen Scale
- Stand Mixer
- Large Baking Sheet
- 3 tbsp Cookie Scoop
Ingredients
- 140 g (1 cup) crystallized ginger finely chopped
- 420 g (3 ½ cups) all-purpose flour spooned and leveled
- 1 tbsp baking soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine sea salt
- 226 g (1 cup) unsalted butter softened
- 100 g (½ cup) granulated sugar
- 150 g (¾ cup) dark brown sugar packed
- 180 g (½ cup) unsulphured molasses NOT blackstrap
- 1 large egg room temperature
- 2 tsp pure vanilla extract
For Rolling:
- 100 g (½ cup) granulated sugar
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk to combine the crystallized ginger, flour, baking soda, spices, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium-high for 3 minutes, scraping down the bowl halfway through with a silicone spatula. Start on low speed then work up to medium-high so butter and sugar don't fly everywhere.
- Scrape down the bowl then slowly drizzle in the molasses while mixing on medium speed. Mix until well combined then beat in the egg and vanilla extract until fully incorporated. Scrape down the bowl again.
- Add the flour in three additions, mixing on low speed until just combined. Scrape down the bowl one last time to ensure everything is well incorporated.
- Add 100 g (½ cup) of granulated sugar to a shallow bowl.
- Use a 3 tbsp cookie scoop to portion the cookies and roll into a ball*. Coat the outside with the granulated sugar and place 2-3 inches (5-7.6 cm) apart on the prepared baking sheet.
- Bake for 12-14 minutes until the surfaces are cracked. The inside of the cracks should look slightly soft.
- Cool for 5 minutes on the baking sheet then transfer to a wire rack to continue cooling.
Notes
- Crystallized Ginger (Candied Ginger): Use a sharp sturdy knife to chop the ginger into small pieces. If needed, try adding a bit of flour to the knife to prevent the sugar from sticking too much.
- Rolling: We like to use food-safe gloves when rolling to prevent the dough from sticking too much to our hands. It also helps to shape the dough balls into more uniform spheres. It's completely optional, but it makes the rolling process a little neater.
- Storage: Place the cookies in an airtight container and keep them at room temperature for up to 5 days.
Nutrition
Serving: 1 cookie | Calories: 199kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Sodium: 167mg | Fiber: 1g | Sugar: 21g
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