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.
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.
For more cookie recipes:
- Salty Double Rye Chocolate Chip Cookies
- Soft and Chewy Gluten-Free Chocolate Chip Cookies
- Flourless Chocolate Peanut Butter Cookies
- Maple Bacon Sugar Cookies
Triple Ginger Molasses CookiesPrint Recipe / Pin Recipe
- 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
- 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 yolk until combined, then the molasses and fresh and candied gingers.
- Whisk together the dries in a medium bowl, and add to the butter mixture. Mix on low speed until barely combined. Remove from the mixer and fold by hand a couple times to make sure everything is hunky-dory.
- 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, and roll each between your palms to round. Toss each ball in the sugar to coat, then place them on the parchmented sheet pans, spacing them two inches apart. Bake for 10 - 12 minutes until the edges are set but the centers are still very soft. They will seem under baked, but will firm up as they cool. Slide the parchment onto a cooling rack to stop the cookies from over baking, and let cool. Store in an airtight container for up to a few days.