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Double Ginger Molasses Cookies belong to the chewy-molasses-cookie family, but they have so much flavor and so many surprises that they transcend the familiar. For starters, there’s both crystallized ginger and powdered ginger, lots of chopped dark chocolate and an optional bit of instant espresso too.
Cookies are always a weakness of mine when I am pregnant and this time around has been no exception. I love all kinds of cookies from these Loaded Oatmeal Cookies to Sea Salt Chocolate Chip Cookies to Whole Wheat Oatmeal Cookies.
But then I baked a big batch of these Double Ginger Molasses Cookies recently and I think I have a new favorite to add to the list. These cookies are different than the typical cookies I make, but that is why I love them so much. It is nice to change things up and live on the edge, right?
I am a huge fan of ginger snaps and anything using ginger, so when I saw this recipe I knew I would love it. If you are also a part of that ginger loving bandwagon you have to give these a try. You also can’t go wrong with the chocolate, espresso and molasses combination. They also turned out soft and fluffy, which I loved. I highly suggest eating one when they are warm with a cup of coffee. Heavenly!
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Flour: This recipe uses all-purpose flour. This helps create the cookie dough.
- Cocoa Powder: The unsweetened cocoa powder is used to create the chocolate and ginger flavor.
- Spices: The spice combination is ginger, cinnamon and cloves. It is a great combo of flavors.
- Butter: Unsalted butter is used but you can use salted butter. If you use salted butter you will not want to add any additional salt.
- Molasses: This recipe uses unsulfured molasses to great the molasses and ginger flavor.
How to Make Ginger Molasses Cookies
Step 1: Whisk Dry Ingredients: Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together.
Step 2: Add Sugar and Butter: Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended.
Step 3: Add Yolk and Molasses: Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth. Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes.
Step 4: Add Dry Ingredients: Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed.
Step 5: Refrigerate Dough: If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula. Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.
Step 6: Prepare Baking Sheets: Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Butter or spray regular muffin tins or, if making free-form cookies, line two baking sheets with parchment paper or silicone baking mats.
Step 7: Create Cookies: Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; cover the bottom in plastic wrap. Spoon some sugar into a wide shallow bowl.
For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving 2 inches between each ball of dough.
Step 8: Flatten the Cookie: If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s free- form, press to flatten to about 1/2 inch thick.
Step 9: Bake: Bake the cookies for about 13 minutes, rotating the tins or sheets top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center.
Transfer the tins or sheets to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely.
Storage Tips
Store the leftovers cookies in an airtight container for up to 5 days.
You also can freeze these. Let them cool completely and lay them in a flat row in a large freezer safe ziplock bag. Freeze for 3 months.
More Cookie Recipes
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Double Ginger Molasses Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 Tablespoons cocoa powder, unsweetened
- 1 to 2 teaspoons instant espresso, to taste (optional)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 sticks, 12 tablespoons unsalted butter, cut into chunks, at room temperature
- 1/3 cup sugar
- 1/3 cup light brown sugar, packed
- 1 large egg yolk, at room temperature
- 1/2 cup molasses, unsulfured
- 1 1/2 teaspoons vanilla extract
- 1/3 cup crystallized ginger, or 2 tablespoons minced fresh ginger mixed with 2 teaspoons sugar
- 7 ounces semisweet chocolate, chopped chip-size
- Sugar, for rolling
Instructions
- Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended.
- Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth. Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes.
- Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed.
- If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula.
- Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.
- Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Butter or spray regular muffin tins or, if making free-form cookies, line two baking sheets with parchment paper or silicone baking mats.
- Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; cover the bottom in plastic wrap.
- Spoon some sugar into a wide shallow bowl.
- For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving 2 inches between each ball of dough.
- If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s free- form, press to flatten to about 1/2 inch thick.
- Bake the cookies for about 13 minutes, rotating the tins or sheets top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center.
- Transfer the tins or sheets to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely.
- If you’re baking in batches, make certain to start with cool tins or baking sheets.
Notes
- You can refrigerate the dough for up to 3 days.
- You can also scoop out the dough, shape into balls and freeze the balls on baking sheets; when they’re firm, pack them airtight and keep frozen for up to 2 months.
- Remove the dough from the freezer and let the balls sit at room temperature for at least 15 minutes, then roll in sugar and bake.
- The baked cookies can be kept in a sealed container at room temperature for up to 4 days.
- They’ll get a little drier and a little less chewy, but that will make them even better for dunking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kids really loved these ones
This looks heavenly delicious! I can’t wait to try it!
Thanks! I hope you enjoy it.