Double Ginger Molasses Cookies 

For the last few weeks I’ve had my daughter’s friend over after school. We usually have an activity that has something to do with baking. Today we made cookies. I have been having a craving for ginger cookies for a minute.  Plus I had all the ingredients to make them. Yes! I had the girls get all the ingredients and measure them out. Baking is great math practice. Sometimes I give them the wrong measuring cup so they have to figure out how much they need with that particular cup. 

Ginger is one of my favorite things to cook and bake with. It’s great brewed with honey too! Ginger is very good for you as well. So eat up! Both girls love ginger so we added extra ginger! 

The cookies came out so good! This is definitely one of my go-to no fail recipes. You might want to make a couple batches because you will want more than five! 

Double Ginger Molasses Cookies

Makes about 20 cookies

1 1/2 cups all-purpose flour

1 1/2 tsp. baking soda

3 tsp. ground ginger

1 tsp ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground allspice

1/8th tsp. ground cloves

1/8th tsp. sea salt

1 stick (4oz.) unsalted butter, softened 

3/4 cup dark brown sugar, packed

1/2 cup unsulfured molasses

1 tbsp freshly grated ginger 

1/4-1/2 cup granulated sugar, for rolling

1. In a bowl, sift together the flour, baking soda, spices, and salt. 

2. In a large bowl, or the bowl of your stand mixer, cream together the butter, brown sugar, and fresh ginger. Pour in the molasses and beat well.

3. Mix in the dry ingredients until just combined with rubber spatula or wooden spoon. The mixture should be thick and somewhat sticky. Turn the dough out onto a sheet of plastic wrap, fold the plastic over itself, and pat into a 1 inch thick disc. Wrap it up and stick it in the freezer for about an hour.

4. Tear or break the dough into about 20 equal chunks, and roll each into a ball between your palms. Roll each ball in granulated sugar, and return to the fridge to keep cool. 

5. Preheat oven to 325f.. Place the chilled balls of dough onto a parchment or silicone lined baking sheet, spacing them at least 1.5 inches apart. Bake on the middle rack for 10-12 minutes, or until the surface begins to crack – for a crispier cookie, bake a few minutes longer. Let the cookies cool 3-4 minutes before transferring to a wire rack. Once completely cool, cookies can be stored in a baggie or you can eat them all up!

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