If you like ginger molasses cookies with a kick this is your recipe! They are super easy to make, with a great flavor from the fresh ginger, spices, and of course molasses. Freeze the dough and have freshly baked cookies every time you want!
Originally posted in 2012 as a personal post, the text and images have been updated to serve you better. The recipe was slightly tweaked and is even better!
Chewy and soft at the same time, these are the cousins of gingersnap cookies but with a kick. The ginger flavor is amazing, strong but sweet from the molasses and sugar, with that particular flavor we all love.
I make these every year and they go head to head with the pistachio butter cookies and almond butterballs, which also have a prized place in my cookie box.
This recipe is great for a cookie exchange or to gift for the holidays as they keep and travel well, especially if you give them away in metal tins.
Main ingredients
They will not be ginger molasses cookies without those two ingredients, that's for sure. So a few words:
- Ginger - this recipe uses both fresh and dried ground. The mix is fantastic to add a slightly spicy kick.
- Molasses - I use dark, but you can use light molasses if you favor a lighter color and less sharpness.
- Spices - cinnamon is a must and I like to use the best one I can afford (usually a deep-colored Vietnamese). I also include allspice and sometimes a dash of nutmeg. And optional but encouraged for spiciness, we're also adding cardamom (that amazing peppery lemony spice), and white pepper.
- Extracts - vanilla extract mellow the other flavors so I always add it. And a dash of coffee extract or a few teaspoons of strong coffee because it rounds up the whole thing. The latter is not essential, but it's a nice touch.
Easy steps
This is the type of cookie that you make the dough and form it into a log before chilling it (as shown in the video below), or refrigerate the bowl with the dough and then scoop and bake it, similar to the Almond Butter Cookies.
I like to go the extra mile and add another step: rolling them in white sugar before popping them into the oven so that they bake with a crisp and crunchy coating. Your choice.
I put together a short video tutorial to guide you 👇🏻
Storing
Containers with airtight lids are recommended so the cookies don't become too soggy. I love tins or metal containers first and foremost.
After that, cookie jars work well and also plastic containers. But keep into account that they all allow different levels of moisture so the cookies might become softer or gosh-forbid soggier more quickly.
Freezing
I love how these spicy ginger cookies can be frozen and baked to order.
- Freeze the whole unbaked logs (my favorite way) and then take them out 15-20 minutes before baking so they can be cut easily. Or freeze the already cut cookies (before they are rolled in sugar). They need some minutes at room t° so they can be rolled in sugar before baking.
- Freeze the scooped portions: if you decide to chill the dough in the bowl and then scoop walnut-sized cookies, the best way is to freeze the baking sheet and then transfer the pieces to a bag when they have become rock solid. That way they will take up less space in the freezer.
Frequently asked questions
It makes them soft and chewy. And of course, that brown color is thanks to the molasses and the spices. Molasses is like dark honey and it adds a lot of moisture to baked goods.
A few common issues that cause this: all butter recipes (as opposed to those that use part shortening) that are used at room temperature so it melts too quickly; and the oven is too high or too low might also expand the cookies too fast.
It depends on your personal palate. The darker the molasses the more bitter the flavor. So you have to balance that with the amount of sweetness and spice in your recipe to know which one will work best.
Not exactly. There are three common types: light which is the mildest in flavor and color, dark molasses which is slightly more bitter and dark, and blackstrap which is the deepest colored and most bitter one.
They look similar but gingersnaps are usually less chewy. They might be soft on the inside but crunchier on the outside. My favorite recipe for Gingersnap Cookies has an egg in the batter and that creates a different texture.
No, it doesn't. And it will probably be too thick because of the cold so you will have to bring it to room temperature before using it. I have mine in the pantry and it lasts months. What does happen as time passes by is that it becomes more bitter.
Other recipes you might like:
Lemon Crinkle Cookies
White Chocolate Almond cookies
Chocolate Sandwich Cookies
Brown Sugar Ginger Loaf
Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
If you like the recipes in this blog, consider subscribing and getting all new posts by email. As a thank you, we'll also send you a FREE recipe e-book and our Guide to Freezer Baking!
Print
Chewy Spicy Ginger Molasses Cookies
- Prep Time: 20
- Cook Time: 12
- Total Time: 32 minutes
- Yield: 30 medium 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
If you like ginger molasses cookies with a kick this is your recipe! They are super easy to make, with a great flavor from the fresh ginger, cardamom, and a touch of honey. Freeze them raw and have freshly baked cookies every time you want!
* Total time doesn't include refrigeration, so take that into account.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- ¼ cup unsulfured molasses
- 1 teaspoon to 1 tablespoon minced fresh ginger
- ¾ cup light brown sugar
- 12 Tbs (170g) unsalted butter, at room tº
- 8 fresh cardamom pods, ground (if you use ground cardamom make sure it's very fresh)
- Pinch of ground white pepper, optional
- ½ teaspoon coffee extract (or very strong coffee), optional
- Additional white sugar, for rolling cookies, optional
Instructions
- In a large bowl, by hand or with an electric mixer, beat butter and sugar until creamy.
- Add molasses and vanilla. Mix.
- Add spices, fresh ginger, and coffee if using, and mix well.
- Sift the dry ingredients (flour, salt, baking powder) over the batter in 2 or 3 additions. Mix well but don't overbeat, that's why I recommend switching to a spatula. The dough will be shiny but not sticky.
- Take a large piece of plastic wrap, make a cylinder in the middle with half of the cookie dough, wrap the dough in the plastic, and roll until it's tight. Prick in a few places to release air bubbles that might have formed. Repeat with the rest of the dough.
- Refrigerate the logs for at least 3 hours, or until firm. You can leave it refrigerated for a day or two. Or freeze for up to a month, wrapping the logs in aluminum on top of the plastic.
- Preheat oven to 350º.
- Line a baking sheet with parchment paper.
- Take out the dough from the fridge and put about a ½ cup of sugar in a shallow plate or bowl.
- Roll the cylinder of dough, still wrapped, a few times on the counter to round out the parts that touched the refrigerator floor and are probably more square than round.
- Cut the dough into ½ inch slices and coat each one with sugar. Alternatively, you can bake them plain, without rolling in sugar.
- Arrange on the prepared baking sheet, leaving some space to grow between each cookie.
- Bake for 10 to 12 minutes, until crackled and dry.
- Let cool on wire rack.
- Store in an airtight metal container.
Notes
- Molasses - I use dark, but you can use light molasses if you favor a lighter color and less sharpness.
- Spices - cinnamon is a must and I like to use the best one I can afford (usually a deep-colored Vietnamese). I also include allspice and sometimes a dash of nutmeg. And optional but encouraged for spiciness, we're also adding cardamom (that amazing peppery lemony spice), and white pepper.
- Extracts - vanilla extract mellow the other flavors so I always add it. And a dash of coffee extract or a few teaspoons of strong coffee because it rounds up the whole thing. The latter is not essential, but it's a nice touch.
- Freeze the whole unbaked logs (my favorite way) and then take them out 15-20 minutes before baking so they can be cut easily. Or freeze the already cut cookies (before they are rolled in sugar). They need some minutes at room t° so they can be rolled in sugar before baking.
- Storing: containers with airtight lids are recommended so the cookies don't become too soggy. I love tins or metal containers. After that, cookie jars are my choice.
Keywords: ginger molasses cookies
We loved this recipe Paula! That step video was perfect. Have a wonderful holiday season!
★★★★★
Thanks for the comment Maca! You too have a great season!
Wow, what a post, what a memorial to your brother. I've been searching the net looking for a recipe for something spicy, ginger and buttery and had in my head all day it had to include cardamom. I haven't been able to put my finger on a recipe and say "yes, that's what I'm thinking of". I am so delighted to have found this recipe - I have half the ingredients so tomorrow after work and a quick top up at the supermarket, I am going to make these biscuits - and all the while I will be thinking of your brother, the love you have for him and my dear departed Dutch father who would have loved these, I can hear him raving when he tastes them... thanks for sharing..
Aw, thanks KP!
Dear Paula,
I started at your post from today, went to Lora's and now am reading all three posts about your brother, Facundo. He sounds like a fabulous, dear, sweet, brilliant and extraordinary man and brother. and I love the relationship that you had with him. So so special. I loved reading this and I feel horrible that it took me this long to find this post and read it!
The cupcake you sold at your café to help those kids. . this is why you are Paula and why you are so special. From your 3 posts, your brother sounds a lot like you, my friend. Thank you for sharing these posts and stories with us!
Oh Alice, the post over at Lora's opened some emails and comments that made my day, especially this one and on the ginger cake post. It's so touching that you took the time to read and write to me today. And it's never late, it's always the right moment. I'm so thankful to have crossed paths with you! And when I see those conference pics with Nancy, I can imagine us meeting and keeping in touch for ever. Hugs my friend.
Paula, I am crying a little bit now as I write this... thinking if you and Facundo, and of all the other young women and men taken before their time. Like your brother, I have had friends help me to learn how to live life to the fullest, and those are lessons I will never forget. I send you virtual hugs until the day we can actually meet and I can give them to you in person. Thank you for this honest and love-filled story. Having read your posts in reverse order, I can so completely understand why the holiday spirit might be a bit hard to find for you. Take a cookie (which sound amazing, by the way) and go someplace special to have a chat with your brother.it always makes me feel a little better... ~ David
I always look forward to the day when your comments appear David. And to the day we finally meet! Thanks for being a good friend.
Me, too! I have been thinking about blogging friendships lately and they remind me of old-fashioned correspondence. People used to get to know one another through letters for years before they met. They developed deep friendships through words, and that is what is happening here, too. Thank you for the gift of your friendship. I hope your Christmas Day is filled with love. ~ David
Paula, This is such a meaningful, lovely post! I’m so sorry for your loss. So touched by the way your brother has touched your life. I also lost a brother, there is not a day that goes by, that I don’t think of him.
I happen to be reading this on Sunday the 16th…and as you probably know, there has been a terrible school shooting here. Babies that were only 5 or 6 years old…your last few words seem so poignant at this time. Hugs!
I find my self everyday now checking your blog for new recipes...and yes, it is my first time writing a comment. Your beautiful but yet sad story has touched my heart. Couple of months ago I received a phone call that my cousin has passed. His life was cut in half so suddenly. It was a heartattack and there was nothing he could've done...
Eventhough his story was cut short, he lived and enjoyed his life to the fullest. Now I know that his story was not cut short his story still lives in our hearts and it will continue to live on...Just like your brother still lives in your heart & his loved ones. Thank you for sharing & most of all thank you for letting me remember my cousin Keith Park!
You´re welcome. I´m glad you don´t feel alone, and I wish I knew your name...
Paula - your positive spin on such a tough thing is touching. Loss is never simple - whether it happened one day ago or ten years ago.
I am constantly amazed by the support that can be found on the interwebs. It restores ones faith in humanity.
I came here after seeing this post shared by Jenni (Pastry Chef online). I was intrigued by the recipe, but moved so much by this beautiful post. Your brother sounds like he touched many lives. Thank you for sharing this.
Thanks so much Jody for that comment, and for stopping by!
What a beautiful post. I see we're in the same sorority of sisters whose brothers died too young. I'm sad for both of us, but I celebrate my brother's life and that I had the honor of being his sister. I still hear his voice, too. 🙂
I hope your celebration of his life was simply beautiful and uplifting. And that you all ate ginger cardamom cookies and smiled.
Thanks Jenni, it´s so nice to meet you. Sorry to hear about your loss but glad that you too celebrate his life! I think it´s very important to do it.