Dark Molasses Ginger Ginger Cookies
Indulge in the warm, spicy flavors of Dark Molasses Ginger Ginger Cookies—an irresistible treat that embodies cozy, homemade perfection. Brimming with the bold essence of ground ginger, freshly grated ginger, and aromatic spices like cinnamon and cloves, these cookies deliver a double dose of gingery goodness complemented by the deep, rich sweetness of dark molasses. Soft and chewy with a sugary crackle on the outside, they embody the perfect balance of texture and flavor. Quick to prepare with just 20 minutes of prep time, these cookies are perfect for holiday gatherings or a comforting everyday indulgence. Serve them warm with a cup of tea or coffee, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Dark brown sugar, packed
- 0.25 cup Unsulphured molasses
- 1 large Egg
- 1 tablespoon Fresh ginger, grated
- 0.5 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set this aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and dark brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and freshly grated ginger to the butter mixture. Mix until well combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Place the granulated sugar in a small bowl. Scoop out 1 tablespoon of dough at a time, roll it into a ball, and then gently roll the ball in the granulated sugar to coat evenly.
Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers are still soft. Do not overbake; the cookies will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 13.9 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
