Ginger, Ginger, Molasses!
Double Ginger Blackstrap Molasses cookies are probably my favorite cookies. The sweet and viscous molasses brings forward a wonderful flavor. The double ginger from the ground powder ginger and candied ginger add a sweet and spiciness to each bite making this a double threat cookie.
There’s Ginger, but No Raw Sugar?!
I opted out on the turbinado sugar, even though it adds texture to the cookie, because the candied ginger I used was pretty sweet and sugary.
If you decide to use the sugar, roll the dough in a ball and then roll it in the tray of sugar.
Did you Make These Cookies?!
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Ginger Molasses Cookies
Double ginger with that sweet molasses flavor and spice!
- 3/4" ice cream scooper/food disher
- Whisk
- Mixing Bowls
- kitchen scale
- baking sheets
- parchment paper
- Rubber Spatula
DRY
- 360 grams All-Purpose Flour
- 13 grams Baking Soda
- 2.5 grams Cinnamon (ground)
- 2.5 grams Ginger (ground)
- 1.3 grams Clove (ground)
- 71 grams Candied Ginger (chopped)
- 3 grams Salt (kosher)
WET
- 160 grams Unsalted Butter (melted)
- 125 grams Dark Brown Sugar
- 1 Large Egg
- 150 grams Molasses
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Preheat oven 350 F
DRY
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Medium bowl, combine flour, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Whisk until incorporated
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Chop candied ginger into small bite size pieces and fold in with dry ingredients
WET
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Melt the butter either stove top or microwave (making sure it doesn't explode)
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In a large bowl, whisk/break up an egg in the bowl ( I find it easier to incorporate when the egg is all broken up)
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In that same bowl, mix molasses, melted butter and brown butter, together with a spatula until the sugars have dissolved and looks like syrups/honey consistency
MIX TOGETHER
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In thirds, add the dry ingredients to the wet and mix until there are no more flour spots. Repeat.
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Using an ice cream scoop or spoon, scoop out the cookie dough into 1" balls
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Bake for 9-10 minutes
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Remove cookies to a rack to cool. Will be a little soft coming off, but will stiffen.
