Back when I had my little cookie business edith + ethel, ginger molasses cookies was on the menu. I must say, they’re one of my favorites. I would make tons of ginger molasses cookies for gift boxes during the holidays. That was back when I was a stay at home mom, and had slightly more time on my hands. Now I’m a single mom with a full time job, and a teenager, so I had to say good bye to edith + ethel. I really didn’t mind that much. I baked so many cookies that it was nice to take a break and try other things. But the other day, I found myself craving a ginger molasses cookie, and almost forgot that I once baked them!
I dug out my handwritten recipe, covered in a plastic sheet protector, but spotted with various butter and oil stains that seeped in. I was practically on autopilot while throwing the dough together, and asked Miles to help for nostalgia’s sake. They were just as good as I remembered; lightly crunchy on the outside, and chewy on the inside. I love looking at the cracks in the cookies, revealing the glisten from the raw sugar. They were perfect with one exception. I ran out of crystalized ginger. That really makes the cookie. I love the little bursts of spicy ginger! I’m so glad that I remembered this cookie. I’m going to have to put it back into rotation for the holidays. But this time, it’s just for my family.
ginger molasses cookies
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoons ground cloves
- ¾ cup 1 ½ sticks unsalted butter
- 1 cup light brown sugar
- 1 egg
- ¼ cup molasses not blackstrap
- ¼ cup crystalized ginger chopped small
- turbinado sugar
Preheat the oven to 350° F. Line two baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and spices until smooth, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended. On low speed, add the flour mixture, mixing just to incorporate it.
Spread the turbinado sugar into a small bowl. Using a medium scoop, roll the dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide spatula to transfer the cookies to a wire rack to cool completely.