I’m so excited about these cookies. I haven’t had them in years and have never made them before… so after some research and a few friends sending me their Mom’s favorite recipe and Aunt Sue’s Fail Proof Tips… I came up with what I think is the perfect Ginger Molasses Cookie. It’s perfect, because I like it. Because it made me exclaim, “Oh. My. Gosh!” when I took my first bite.
What makes them special and gives them that “wow” factor… is using the crystallized ginger (which I found at an Asian market), and grinding fresh cloves and nutmeg (versus using pre-ground spices from a jar). The freshness was unbelievable and I love getting a surprise little bite now and then of the spices.
They’re perfect because they’re perfect for me. It’s a rainy day and I’m under the weather and this is exactly what I needed.
You decide for you.
1 cup dark brown sugar
2.5 oz. vegetable oil (I use Smart Balance)
3.5 oz. molasses
1 large egg
2 tsp freshly ground cinnamon stick (use a plane or zester)
1 tsp freshly ground cloves (use a mortar and pestle or spice grinder)
1 tsp freshly ground nutmeg (use a plane or zester)
1/2 tsp ginger powder
1/4 tsp sea salt
2 cups all-purpose flour
1 tsp baking soda
1/2 cup roughly chopped crystallized ginger
1/2 cup granulated white sugar, for rolling cookies in
Ready To Cook?
Preheat oven to 350 degrees Fahrenheit
In a stand mixer (or use a hand mixer), blend together on medium speed, the sugar, oil, molasses, spices, and salt for about 3 minutes.
*Grinding fresh spices will take these cookie from good to fabulous. It’s worth the extra time – I promise you!
Add in egg and mix on medium speed for another 2 minutes.
Add in baking soda and flour 1/2 a cup at a time. Mix on medium speed until all the flour is incorporated. Add the chopped ginger and mix until blended.
Roll the dough into about 1 inch balls, and drop into sugar. If dough is stiff, flatten each ball on the cookie sheet. I found it flattened fine on its own. Dough will be VERY sticky – so I use prep gloves powdered with flour.
Put into preheated oven for 13 minutes. Cool on the cookie sheet for 3 minutes before removing to rack to cool completely. Makes 16 regular-sized cookies, or 8 jumbo-sized ones.
The Perfect Bite
Of course, the perfect bite is when they’re hot fresh and gooey out of the oven! These cookies should stay soft but if they start to get hard, put a piece of sandwich bread in with the cookies (in a Zip Lock or Tupperware) for about 24 hours. The bread will come out like a crouton and your cookies will be soft again. Magic!
The Perfect Pairing
A glass of cold milk or a cup of steamy coffee is be the perfect thing to sip with these sweet and tangy treats.
The Perfect Health
Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines. Here are ten health benefits of this powerful herb.
4 thoughts on “Crystallized Ginger Molasses Cookies”
Very cool… I bought crystallized ginger last Fall, then lost the recipe that I’d bought it for… thankful to have a new recipe. By the way… is it possible to add a “print recipe” function to this? I’m afraid if I try to print the page, it’ll be three pages long. Thanks, Debs…
I’m not sure how to do that Paula, but it’s a great suggestion. I’ll explore a little and see what I can come up with…
Ten years later… I’m finally MAKING your cookie recipe! Noticing salt in the PRINTED instructions but not in the ingredients, I came back to this site, and found some important changes: 1/4 tsp salt and 1/2 tsp powdered ginger added, plus the advice to wear floured gloves. Here I go, wish me well! May the Lord keep you safe and well, Debbie. ~Paula Hansen, Covina, CA~
Let me know how they turn out!