Molasses Ginger Cookies
The secret to a proper molasses cookie is not rushing the bake. You want a distinct crackle on the surface that gives way to a dense, dark interior.
Temperature control is your primary tool.
Use room temperature butter to build the emulsion, but ensure the dough is cold when it hits the oven to prevent them from spreading into thin, greasy disks.
- stand mixer or hand mixer
- heavy-gauge baking sheet
- parchment paper
- whisk
What goes in.
- 2 1/4 cupsall-purpose flour
- 2 tspbaking soda
- 1 1/2 tspground ginger
- 1 tspground cinnamon
- 1/2 tspground cloves
- 1/4 tspsalt
- 3/4 cupunsalted butter, softened
- 1 cuppacked dark brown sugar
- 1/4 cupunsulphured molasses
- 1large egg
- 1/3 cupgranulated sugar for rolling
Rolling in sugar
Rolling the dough balls in granulated sugar before baking creates a gritty, crunchy exterior that contrasts against the soft crumb inside.
The method.
Mix dry ingredients
Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl until perfectly combined.
Cream fats and sugars
Beat the butter and brown sugar on medium speed until the mixture is light and aerated. Add the molasses and egg, beating until fully incorporated and smooth.
Combine and chill
Slowly add the dry mixture to the wet. Once combined, cover the bowl and refrigerate for at least 90 minutes. Do not skip this step.
Form and bake
Preheat your oven to 350°F. Roll the chilled dough into 1-inch balls, coat them in granulated sugar, and place them 2 inches apart on a parchment-lined sheet. Bake for 10-12 minutes until the edges are set and the tops show fine cracks.
Other turns to take.
Black Pepper Kick
Add 1/4 teaspoon of finely ground black pepper to the flour mixture for a sharper finish.
Candied Ginger
Fold in 2 tablespoons of finely minced crystallized ginger for extra texture.
When it doesn't go to plan.
Use dark molasses rather than light for a more robust, iron-heavy flavor profile.
Do not overbake. Pull the sheets when the center still looks slightly underdone; they will firm up as they cool.
If the dough remains sticky after an hour in the fridge, give it another thirty minutes.
The ones that keep coming up.
Can I use blackstrap molasses?
Blackstrap is much more bitter and less sweet than standard unsulphured molasses. Use it only if you prefer a very intense, almost medicinal flavor.
Why did my cookies spread?
Likely the dough was too warm when placed in the oven. Keep the remaining dough in the fridge between batches.