Double Ginger Molasses Cookies
These Double Ginger Molasses Cookies pack a punch of flavor from all the warm, traditional molasses cookies spices such as ground ginger, cinnamon, and cloves, and the extra crystallized ginger bits. It has a small amount of cocoa powder that pairs well with the molasses! If you're looking for a Christmas cookie that can be made in a cupcake pan, these are for you!
Any ginger lovers out there? These double ginger molasses cookies will make your heart sing. I love ginger and this recipe gave me a reason to pick up some crystallized ginger. After buying a big ol' bag of it, I realized that I could probably make my own crystallized ginger pretty easily. I just need to grab some ginger root from the store and I'll be testing a recipe out for you next week.
If you ever go to Trader Joes, you need to also find the Ginger Chews near the check out. They're in a green bag. The chews are a light brown color, nothing pretty by any means but so delicious. I can and have ate an entire bag in a weekend's time. Thank goodness I don't have a Trader Joes near by. I probably wouldn't have any teeth left after months of gnawing on the semi-firm chews.
This recipe is from Dorie Greenspan's Dorie's Cookies cookbook.
Recipe FAQs
If you're in the same boat as I was a few weeks ago and don't have an actual non-stick muffin pan that will release the cookies, you can bake them like a regular cookie. No pan needed, friends.
If you can't find crystallized ginger, you can substitute it with 2 tablespoons minced fresh ginger mixed with 2 teaspoons granulated sugar. Let sit for 10 minutes or until the ginger has formed a syrup.
Store these cookies in an airtight container at room temperature for up to 5 days.
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Double Ginger Molasses Cookies
Ingredients
- 21/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons instant coffee optional
- 1 ½ teaspoons ground ginger
- 1 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter room temperature
- â…“ granulated sugar
- â…“ cup light brown sugar packed
- 1 large egg yolk room temperature
- ½ cup unsulfured molasses
- 1½ teaspoons vanilla extract
- â…“ cup crystallized ginger see note below, chopped OR 2 T. minced fresh ginger mixed with 2 teaspoon sugar
- 7 ounces semi-sweet chocolate chopped
- sugar for rolling
Instructions
- In a large mixing bowl, add in the flour, cocoa powder, instant coffee, ginger, cinnamon, cloves, baking soda, and salt. Whisk to combine.
- In a separate bowl, add in the butter, granulated sugar, and brown sugar. Beat with the hand mixer on medium/low for 3 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add in the room temperature egg yolk and mix for 1 minute until combined. Scrape down the bowl.
- Add in the molasses and vanilla. Beat with the hand mixer until smooth.
- Add all of the dry ingredients into the wet mixture. Mix on low to avoid the flour from flying out of the bowl. Scrape down the bowl. Mix until the flour is not quite fully incorporated.
- Add in the chopped ginger and chocolate. Mix until the remaining flour is mixed into the dough and the ginger/chocolate is evenly distributed.
- Scoop the cookie dough onto a large piece of plastic wrap. Flatten the dough and cover the top with either the extra plastic wrap or another piece. Refrigerate for at least 2 hours.
- Preheat oven to 350 degrees.
- Spray muffin pan with non-stick cooking spray. If making cookies without muffin pan, line two baking sheets with parchment paper or silicone baking mats.
- Add about ¼ cup of granulated sugar into a shallow bowl.
- Using a medium cookie scoop or tablespoon, scoop out the cookie dough. If you're not using a muffin pan, form the dough into a ball by rolling in between your palms.
- Add the dough into the shallow bowl of sugar. Roll around until the scoop/ball is coated with sugar.
- Place the balls into the muffin pan or on the parchment paper 2 inches apart. Press the dough down using a cup until it's about ½ inch thick.
- Place into the oven and bake for 13 minutes. Rotate the baking pan at 7 minutes to ensure the cookies bake evenly.
- Remove from the oven and let rest for 15 minutes before turning the cookies out. Place the unmolded cookies onto a cooling rack.Let cool completely.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
