Spiced Chewy Ginger-Molasses Cookies
Indulge in the warm, inviting flavors of these Spiced Chewy Ginger-Molasses Cookies, inspired by the beloved recipe from Cooking Pleasures magazine. These cookies are crafted by melting unsalted butter and blending it with rich dark brown sugar for a delightfully chewy texture. The addition of mild molasses and coarsely chopped crystallized ginger imbues each bite with a luscious depth of flavor. With a quartet of spices—ground ginger, cinnamon, nutmeg, and cloves—these cookies are a true treat for spice enthusiasts. Please note that the dough requires at least one hour of refrigeration to ensure the optimal chewy consistency, so plan ahead for the perfect bake! Ideal for holiday gatherings or a cozy afternoon treat, these cookies will surely become a family favorite.
N/A
Servings
117
Calories
13
Ingredients
Ingredients
unsalted butter
3/4 cup (melted and cooled)
dark brown sugar
3/4 cup (packed)
egg
1 (beaten)
mild molasses
3/4 cup
all-purpose flour
3 cups
ground ginger
2 teaspoons
ground cinnamon
2 teaspoons
ground nutmeg
1 teaspoon
ground cloves
1 teaspoon
baking soda
1 teaspoon
salt
1/2 teaspoon
granulated sugar
1/4 cup
crystallized ginger
2 tablespoons (coarsely chopped)
Instructions
1
Preheat your oven to 375°F (190°C). Line three baking sheets with parchment paper to prevent sticking.
2
In a medium mixing bowl, whisk together the melted butter and packed dark brown sugar until smooth and well combined.
3
Add the egg and molasses to the butter-sugar mixture and whisk until thoroughly blended and creamy.
4
In another medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt.
5
Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Cover the dough and refrigerate for at least one hour to enhance the chewy texture.
6
While the dough is chilling, prepare the sugar coating. In a food processor, combine the granulated sugar and coarsely chopped crystallized ginger. Pulse until finely ground, then transfer to a small bowl.
7
Remove the dough from the refrigerator. Working with one-third of the dough at a time (keeping the rest refrigerated), use a #16 ice cream/cookie scoop or a 1/4 cup measure to scoop the dough. Roll each portion into 1 3/4-inch balls.
8
Gently roll and press each dough ball into the ginger-sugar mixture until well coated. Place on the prepared baking sheets, ensuring there is about 3 inches of space between each cookie.
9
Lightly flatten each cookie ball to form 2 1/4-inch rounds.
10
Bake in the preheated oven for 12 to 15 minutes, or until the edges are just golden brown but the centers remain slightly soft.
11
Once baked, remove the cookies from the oven and immediately slide the parchment paper onto wire racks to cool.
Nutrition Information
5.6g
Fat
16.2g
Carbs
1.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of these Spiced Chewy Ginger-Molasses Cookies?
These cookies feature a rich blend of mild molasses, dark brown sugar, and a quartet of spices including ground ginger, cinnamon, nutmeg, and cloves, along with bits of crystallized ginger.
What gives these ginger-molasses cookies their chewy texture?
The chewy texture is achieved by using melted unsalted butter combined with dark brown sugar and ensuring the dough is refrigerated for at least one hour before baking.
How long should the cookie dough be refrigerated?
The dough requires a minimum of one hour of refrigeration to ensure the optimal chewy consistency and to make the dough easier to handle.
What is the recommended oven temperature for baking these cookies?
The oven should be preheated to 375°F (190°C) for the best results.
What kind of molasses is recommended for this recipe?
The recipe specifically calls for 3/4 cup of mild molasses to provide a luscious depth of flavor.
How do I prepare the sugar coating for the cookies?
In a food processor, combine 1/4 cup of granulated sugar and 2 tablespoons of coarsely chopped crystallized ginger. Pulse until finely ground.
Should the butter be melted or softened?
The recipe requires 3/4 cup of unsalted butter that has been melted and then cooled.
What size should each cookie dough ball be?
Each portion should be rolled into a ball approximately 1 3/4 inches in diameter.
Should the dough balls be flattened before baking?
Yes, once rolled in the ginger-sugar mixture and placed on the baking sheet, lightly flatten each ball to form 2 1/4-inch rounds.
How long do the cookies need to bake?
Bake for 12 to 15 minutes, or until the edges are just golden brown while the centers remain slightly soft.
How much space should be left between cookies on the baking sheet?
Ensure there is about 3 inches of space between each cookie to allow for spreading during baking.
What is the best way to cool the cookies after baking?
Immediately slide the parchment paper with the cookies onto wire racks to cool completely.
What are the nutritional facts for one cookie?
Each cookie contains approximately 117 calories, 5.6g of fat, 16.2g of carbohydrates, and 1.1g of protein.
What specific spices are used in the dough?
The dough uses 2 teaspoons of ground ginger, 2 teaspoons of ground cinnamon, 1 teaspoon of ground nutmeg, and 1 teaspoon of ground cloves.
Is dark or light brown sugar used?
This recipe calls for 3/4 cup of packed dark brown sugar for a richer flavor and chewier texture.
Can I use a cookie scoop for measurement?
Yes, the recipe suggests using a #16 ice cream/cookie scoop or a 1/4 cup measure to portion the dough.
How many ingredients are in this recipe?
There are 13 ingredients in total, including the components for the dough and the sugar coating.
Do I need to grease the baking sheets?
No, the recipe recommends lining three baking sheets with parchment paper to prevent sticking.
What is the role of baking soda in this recipe?
One teaspoon of baking soda is used as a leavening agent to help the cookies rise and achieve the correct texture.
Is salt included in the ingredients?
Yes, 1/2 teaspoon of salt is added to the dry ingredients to balance the sweetness.
Can I bake the dough while it is still warm?
It is not recommended; the recipe specifies keeping the unused dough refrigerated while working with one-third of it at a time.
What is the inspiration for this recipe?
These cookies were inspired by a recipe from Cooking Pleasures magazine.
Is there crystallized ginger inside the dough?
The recipe uses 2 tablespoons of coarsely chopped crystallized ginger specifically in the sugar coating mixture.
What type of flour should be used?
3 cups of all-purpose flour are required for the dough.
How should the egg be prepared?
The recipe calls for one egg that has been beaten before being added to the butter-sugar mixture.
What is the protein content of these cookies?
Each cookie provides 1.1g of protein.
Are these cookies suitable for holidays?
Yes, the warm spices and molasses make them ideal for holiday gatherings or cozy afternoon treats.
How many teaspoons of ground ginger are in the dough?
The dough contains 2 teaspoons of ground ginger.
What is the carbohydrate count per serving?
One cookie contains approximately 16.2g of carbohydrates.
Should the cookies be hard when I take them out of the oven?
No, the centers should remain slightly soft when they are removed from the oven to ensure a chewy texture.