This is the recipe you were looking for if you like molasses cookies with a kick from the fresh ginger. They are super easy to make, eggless and spicy. They keep well and you can freeze the dough and have freshly baked cookies any time you want.
The ginger flavor is amazing, strong but sweet from the molasses and sugar, with that particular spicy flavor we all love.
Chewy and soft at the same time, these are cousins to the gingersnap cookies but with a kick.
With this cookie dough, you can make slice-and-bake or scoop-and-bake cookies. You can also roll them in sugar before baking.
I make these every year, and they compete 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 a holiday gift, as the cookies keep and travel well, especially if you give them away in metal tins.
FAQ
It makes them soft and chewy, adding a unique flavor that can be sweeter or more bitter depending the type you use. And 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.
It depends on your 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.
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.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Ginger: This recipe uses both fresh and dried ground ginger. The mix is fantastic for adding a slightly spicy kick.
- Molasses: I use dark, unsulfured molasses, but you can use light molasses if you favor a lighter color and less sharpness.
- Spices include cinnamon, ground allspice, and sometimes a dash of nutmeg. For spiciness, we're adding cardamom (that amazing peppery, lemony spice) and white pepper, which is optional but encouraged.
- Brown sugar: light or dark.
- Coffee extract: or a few teaspoons of strong coffee because it rounds up the whole thing. It's not essential, but it's a nice touch.
- Baking powder: make sure it isn't expired.
There are two ways:
- Slice and bake: form the dough into a log, wrap it in plastic and chill it in the fridge until firm enough to slice.
- Scoop and bake: refrigerate the bowl with the dough and then scoop and bake it, similar to the Almond Butter Cookies.
Roll them in white sugar: I like to go the extra mile and add this step before baking so that they create a crisp and crunchy coating.
Step-by-step VIDEO
Storing & Freezing
- 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, as do plastic containers. But consider that they all allow different moisture levels so that the cookies might become softer or, gosh-forbid, soggier more quickly.
- 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 temperature to roll 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 transfer the pieces to a bag when they become rock solid. That way they will take up less space in the freezer.
Related recipes you might like:
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Ginger Cookies (spicy, eggless)
Ingredients
- ¾ cup unsalted butter, at room temperature
- ¾ cup light brown sugar
- ¼ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 to 3 teaspoons minced fresh ginger
- 8 ground fresh cardamom pods, if you use ground cardamom make sure it's very fresh
- pinch ground white pepper, optional
- ½ teaspoon coffee extract, optional
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup additional white sugar, for rolling cookies, optional
Instructions
- In a large bowl, beat ¾ cup unsalted butter and ¾ cup light brown sugar until creamy, either by hand or with an electric mixer.
- Add ¼ cup unsulphured molasses and 1 teaspoon vanilla extract. Mix.
- Add 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground allspice, 1 to 3 teaspoons minced fresh ginger, 8 ground fresh cardamom pods (if using ground cardamom, make sure it's very fresh), a pinch ground white pepper (optional) and ½ teaspoon coffee extract (optional) and mix well.
- Sift the dry ingredients: 2 ½ cups all-purpose flour, 1 teaspoon baking soda and ¼ teaspoon salt. Add to the butter mixture in 2 or 3 additions. Mix well, but don't overmix (I recommend switching to a spatula). The dough will be shiny but not sticky.
- Slice and bake: take a large piece of plastic wrap, place half of the cookie dough in the middle, make a rough cylinder, wrap the dough in the plastic, and roll it 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.
- Scoop and bake: cover the bowl with plastic wrap and refrigerate for a few hours until firm enough to scoop.
- Preheat oven to 350ºF (180°C).
- Line a baking sheet with parchment paper.
- Take out the dough from the fridge and put ½ cup additional white sugar, about ½ cup in a shallow 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 flattened. Cut the dough into ½ inch slices and coat each one with sugar. Alternatively, you can bake them plain, without rolling.
- Or scoop small amounts of dough and roll in your hands to make walnut-sized balls. Do this quickly so the dough remains cold.
- 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.
Jenni says
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.
e / dig in says
thank you for sharing such wonderful memories, such beautiful words from your heart.
Deb says
A perfect post! From the tender and brave story to the cookies that were your brother's favorite. I enjoyed every single word, thank you for sharing.
Carol | a cup of mascarpone says
Oh Paula, this is such a beautiful post! You are an incredibly sweet and kind person!!! xox
seetfei says
Such a touching story, Paula. My hugs to and the rest of your family members. You made me thought of my late brother too. I am sure he knows about your blog and always with you. Love your wonderful cookies too!
yummychunklet says
Homemade slice and bake cookies are so delicious! These look great.
Dara Reppucci says
What a beautiful story Paula. Love does travel far and I am so glad to hear that you are celebrating your amazing brother. HUGS!
Lisa Crunkhorn says
Aww, what a touching post Paula. It's great to get things out there whether they're very personal or not, and whether we're strangers or not. We're all here to support you and be one of those 'friends' that you've never met. 🙂
And I can totally see why these cookies were his favourite. BIG hugs. Christmas must be a hard time for you and your family.
-Lisa.
Sweet 2 Eat Baking
Mica ♥ Imprimerie says
When I first started to read, I said: spicy cookies, awesome! But then I kept reading and I felt my heart squeezing. It's a beautiful way to keep his memory alive, baking his favorite cookies and telling "strangers" about how he touch all of those lives. I think blogging is partly sharing our inner thougths. It's like a public journal where everyone can have an opinion, and sometimes, give your shoulder to cry on.
Kate@Diethood says
Oh 🙁 Beautiful post...Sounds like he lead a fantastic life while he was here.
Laura says
A beautiful post.
Laura Dembowski says
Such a heartfelt story about your brother. I know it is tough to share some things but it is a great way to honor him and it may even help someone else.
Zoe says
So nice of you to remember your brother in such a special way. I'm touched reading your story.
Marissa | Pinch and Swirl says
Thank you for sharing your pain and hope with us Paula. How wonderful that the love of your brother has formed a bond between so many still living - what a tribute to his life!
Nancy @ gottagetbaked says
Dear Paula, there are so many things to say about this beautiful post. First of all, I know how you feel about all your readers becoming friends - it's strange, isn't it, how you meet total strangers through your blog who you feel a kinship with. Second, through the wonderful words that you write, I know what a warm, loving, genuine person you are. I wouldn't feel the way I do about your posts if that weren't true. And lastly, I'm so sad and sorry that you and your family had to go through such a devastating loss. I can't imagine losing someone so dear to me at such a young age. I'm sending you nothing but good wishes and virtual hugs today!
Holly @ abakershouse.com says
Thank you for sharing your memories and personal story. I wish you peace and renewed strength as you gather with your brother's friends and loved ones.
The cookies look wonderful. I made my first cookies with cardamom just yesterday-- but only have ground cardamom. Maybe I could use that rather than the pods? I'll let you know how they turn out.
Kalyn Denny says
What a lovely post, and a nice way to remember your brother.
ahu says
Ditto the hug. Beautiful post.
Renee Dobbs says
What a heartfelt post. I am sure there were tears in your eyes when you were writing it. It is good to remember those we love and honor them by making something they very much enjoyed.
Julieta says
I´m sending you a hug. I can´t write anything else, I have some tears in my eyes...