Chewy ginger molasses cookies with 3 variations: triple ginger, chocolate, and citrus sugar. These are everything you want in a holiday cookie - or three! Get the gluten-free variation here.
I have a bit of a problem making decisions sometimes, and have spent many hours agonizing over things like restaurant menus, socks, and especially recipes. Today I wanted to make triple ginger molasses cookies, but couldn't decide whether to make them classic, with chocolate chunks melting inside them, or dredged in orange sugar. So I divided the dough into thirds and made all three. Sometimes being indecisive pays off.
I was the most wary of the chocolate ones, but they turned out to be my favorite, especially soft, gooey and warm from the oven. The bitterness of the 70% chocolate enhances the deep richness of the molasses, all blending together with the various types of ginger.
Jay prefered the orange ones, and they do have a palette-pleasing zing to them.
But the classic ones are by no means dull, flecked and spicy with candied, ground and freshly grated gingers. They all make the house smell gorgeous as they bake.
I'm not a kitchen gadget person, but there are some tools that I sorely miss when I am without them. One is the spring loaded ice cream scoop. They come in handy for various purposes including portioning out drop cookie and scone dough, muffins, and cupcakes. I have a few different sizes ranging from small baby truffle to big daddy scone, and employ them all fairly regularly. They come in color coded handles; for modest-sized cookies, such as these, I use the purple one; for big, bakery sized cookies I use the red one.
Another tool is the plastic bench scraper. They cost about a dollar, so there's really no excuse not to have one. Stiffer and sturdier than a rubber spatula, they make scraping and mixing stiff doughs a breeze. Plus the lack of a handle means you usually get a lot of batter on your fingers, and who could blame you for licking it off?
The third and dearest to my heart is my little electronic scale, useful for weighing ingredients which are a drag to try to squish into a cup and then get back out, such as peanut butter, coconut oil, maple syrup or molasses. Instead, you can blithely just weigh everything into a bowl or two as you need them, thinking smugly how clever you are.
A fourth necessity is parchment paper. I despise those little rolls you often find in grocery stores and even cooking stores that should be more enlightened than that. It is always the wrong width, and annoying to cut each time you need a piece. You can order real, full-sized sheets here, or a friendly neighborhood bakery might sell you some if you ask nicely.
I'm not generally a milk drinker, but these deep, dark, spicy cookies call out for something mild and creamy to offset their richness. Enjoy with a glass of milk or a mug of hot apple cider, or one of each if you just can't make up your mind.
More Cookie Recipes:
- Gluten-Free Molasses Cookies
- Gluten-Free Chocolate Ginger Cookies
- Salty Double Rye Chocolate Chip Cookies
- Soft and Chewy Gluten-Free Chocolate Chip Cookies
- Flourless Chocolate Peanut Butter Cookies
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this ginger molasses cookie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Triple Ginger Molasses Cookies
Print Recipe Pin RecipeChewy, spicy, and just sweet enough, these extra-gingery molasses cookies can go three ways. The updated classic gets three kinds of ginger - fresh, candied, and powdered. Stir in chocolate chunks for a bittersweet variation. Or add some citrus love to the batter and rolling sugar for a fresh twist.
Servings: 36 2" cookies
Ingredients
- 6 ounces unsalted butter, softened but cool (1 1/2 sticks)
- 1/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 inch knob fresh ginger, peeled and finely grated
- 1 egg yolk
- 1/2 cup unsulphured blackstrap molasses (6 ounces by weight)
- 1/3 cup candied ginger, finely chopped
- 2 1/4 cups flour (11 1/4 ounces)
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup granulated or turbinado sugar, for rolling the cookies
Instructions
- Position a rack in the upper center of the oven and preheat to 375º. Line two or three rimless baking sheets with parchment paper.
- Combine the butter, sugars and fresh ginger in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 3 - 4 minutes, scraping down the sides of the bowl as necessary. Beat in the egg yolk until combined, then the molasses and candied ginger.
- In a medium bowl, whisk or sift together the flour, ginger, cinnamon, allspice, salt, and baking soda. Add the flour mixture to the butter mixture. Mix on low speed until barely combined. Remove from the mixer and fold by hand a couple times, scraping the bottom of the bowl, to make sure the batter is well-combined.
- Put the 1/3 cup sugar in a small bowl. Use a spring loaded ice cream scoop or a spoon to make 1" balls of dough. Roll each dough ball between your palms to round. Toss each ball in the sugar to coat, then place them on the parchment-lined sheet pans, spacing them at least 2 inches apart.
- Bake the pans one at a time on the upper rack until the edges are set but the centers are still very soft, about 10-12 minutes. The cookies will seem under-baked, but will firm up as they cool. Cool completely and store in an airtight container for up to a few days.
Notes
Adapted from Baking Illustrated.
Variations:
For triple ginger chocolate chunk cookies, add 1 cup finely chopped bittersweet chocolate to the dough along with the flour. Place a chunk or disc atop each cookie before baking.
For triple ginger citrus cookies, zest one orange into the batter along with the fresh ginger. Zest a second orange into the rolling sugar and rub with your fingers until the sugar is clumpy with orange oil.
Get the recipe for the gluten-free version here.
Nutritional values are based on one 2" cookie.
Nutrition
Calories: 102kcalCarbohydrates: 15gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 66mgPotassium: 83mgSugar: 9gVitamin A: 125IUCalcium: 15mgIron: 0.6mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
soraya says
These cookies came out fabulous! (Like all your recipes!)
Alanna says
Aw, yay! Thanks for saying so!
soraya says
These cookies came out fabulous! (Like all your recipes!)
Alanna says
Aw! Thank you soraya - I'm so pleased to hear that!
Lavacha T says
Today I tried the originals and the chocolate variation, with golden syrup instead of molasses. And then I wrote this recipe in my little book, because I'll make them again very soon. Very nice with a cup of tea, too. Only 5 left... nope, 4. None when you read this, I guess. :)
Alanna says
Well that is just the sweetest note ever. I'm so glad you like these cookies! I bet they look pretty made with golden syrup, too. It's just about teatime here in SF and now I'm craving warm, spicy cookies. :)
Anya says
I call these "adult cookies". My daughter HATES them, but every adult I've made them for loves them. They are amazing. I've only made the "plain" variety, but I've been incredibly pleased.
Alanna says
More for you, right?! ;) I'm so glad you like them!
Janine says
So delicious!!! Also, why do I still not have tapioca flour? I used arrowroot starch instead, still yummy. Also no ginger so minced some crystallized ginger instead, but it didn’t give a strong flavor. Still, the gooey, chewy, molasses-y goodness of these cookies shone through! Thank you as ever for these fabulous recipes!