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Ginger Molasses Cookies

··316 words·2 mins
Recipes Cookies Desserts Family Recipes
James
Author
James
Software Developer
Table of Contents

The cookies will have a stronger flavour when left to cool in the fridge before baking.

Tools

  • 2 1 cup Measuring cups, 1 for dry ingredients and 1 for wet
  • 1 1/2 cup Measuring cup
  • 1 Teaspoon
  • 1 1/2 Teaspoon
  • 1 Mixer, a countertop mixer works best but a handheld mixer can be used for the wet ingredients followed by folding everything together by hand
  • 1 Spatula
  • 2 Baking sheets
  • 1 Large mixing bowl
  • 1 Large whisk
  • 2 Cooling racks

Ingredients

  • 2 cups brown sugar, using Demerara sugar adds a stronger flavour
  • 1/2 cup butter, at room temperature
  • 1/2 cup shortening, at room temperature
  • 1 tsp baking soda
  • 2 eggs, at room temperature
  • 5 rounded tsp ground ginger
  • 1/2 tsp salt
  • 4 1/2 cups flour, some extra flour may be needed if the dough is too wet
  • 1 cup molasses, using Blackstrap adds a stronger flavour

Method

  1. Using a mixer, cream the butter, shortening, eggs, brown sugar, and molasses together.
  2. In a large mixing bowl, whisk together the flour, baking soda, salt, and ginger.
  3. Slowly add the dry ingredients to the wet.
  4. Roll out a small portion of the dough, if it sticks to your hands add in an additional 1/4 cup of flour. Repeat this step until the dough is just slightly tacky. I find if I use a plant-based butter alternative, I end up adding an additional 1/2 cup of flour to the recipe.
  5. If cooling overnight, cover with plastic wrap and place in the fridge.
  6. Preheat the oven to 350 °F, making sure the oven racks are evenly spaced in the middle
  7. Roll out small balls, about 3/4" in diameter, onto a baking sheet pressing down with 2 fingers.
  8. Bake for 12-14 minutes, flipping the trays halfway through.
  9. Remove the cookies from the oven and place them on a cooling rack for 5 minutes.
  10. These are best enjoyed with a glass of milk.
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