Ultimate Ginger Molasses Cookies
My ultimate ginger molasses cookies are rich, sweet, and intense. The key word here is intense, much like how 2025 seems to be turning out for me. In fact, January has been such a roller coaster of emotions. It has take me almost the entire month to grapple and scope out a post. This one, needed to be posted, and so here it is.
Making multiple versions of this cookie, saw me through 2024. So, to start 2025 I offer you my ultimate recipe.
The Story of These Ultimate Ginger Molasses Cookies
As things go, my son and I guess my daughter as well, are both very fond of gingerbread cookies. Which takes me to my original recipe for gingersnaps. In the last year, the one thing that I have done is baked many ginger molasses cookies. I have even made these as bar cookies. Almost every time, I have amped up the spice amounts just a little bit.
I have tried them without the sugar roll, and decided while that was acceptable, the sugar does in fact add a nice crispy crust to the cookie, leaving it crisp on the outside and chewy in the inside.
I tried with or without the chilling. The chilling is essential to allow just enough spread for the crinkles. And, finally to hold its own with all the spices, I use some ghee and robust molasses for my recipe.
Please note, robust molasses is not to be confused with blackstrap molasses,
Blackstrap molasses I am sure has its place, just not in this recipe.
A few do’s and don’ts
The egg yolk is essential, do not skip it.
Substituting the butter for some melted ghee, gives this cookie a nice rich and dense texture, try it.
Do not make the balls too large, you do want to allow enough space for the cookies to spread, and overall, this is a nice rich and robust cookies, so it is best enjoyed in a not too large package.
And for a video, check out this video on tiktok
More more fun cookie recipes, check out my coconut cookies, almond shortbread cookies, and chocolate chip molasses cookies.
Ingredients
- 1/2 cup butter melted
- 1/4 cup ghee melted (can be substituted with butter
- 1/2 cup packed brown sugar
- 1/2 cup white granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup robust molasses
- 2 cups of all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- Additional 3 to 4 tablespoons sugar for rolling
Instructions
- Instructions
- Place the melted butter and ghee (if using) in a large mixing bowl.
- Add in the brown and white sugar and beat with a wooden spoon or an electric mixer, until smooth and creamy.
- Add in the egg yolk and the vanilla extract and mix well. Add molasses and beat until combined.
- In another bowl, mix in flour, baking soda, salt, powdered ginger, cinnamon, cloves, nutmeg, black pepper and mix well until well combined.
- Wrap and chill the dough for at least 2 hours or overnight.
- When ready to bake pre-heat the oven to 350 degrees F.
- Prepare a large cookie sheet.
- Using a tablespoon, measure out tablespoons of the dough, and shape into a circle and roll in the sugar, and place on the baking sheet about 2 inches apart.
- Place in the oven, and bake for about 9 to 10 minutes until puffy and cracks begin to appear.
- Turn off the heat and leave in the oven for 5 minutes, remove from the oven and allow the cookies to cool before removing.