I have tried many ginger molasses cookie recipes over the years, and I’m here to tell you the Flour Bakery’s ginger molasses cookie recipe is the best (in my humble opinion 🙂 ). It might be the addition of ground cloves or that the recipe calls for refrigerating the dough for several hours/overnight before baking. I think in the case of ginger molasses cookies, the refrigeration factor is an important one allowing the strong tastes of molasses and cloves to blend together thoroughly before cooking time.
The recipe calls for cooking until slightly browned and crackly on top. Ginger molasses cookies are best when they’re nice and chewy – yum. By the way, these are much better than the highly touted Starbucks ginger molasses cookie recipe, I promise.
Its funny, but ginger cookies have always seemed “healthier” to me than other cookies. I guess its the wholesome goodness of ginger and the anti-inflammatory properties of cinnamon. Who knows, but its super nice to enjoy such a delicious treat knowing its not all bad for you.
Hope you enjoy these too. Oh, I almost forgot to mention – this one is super easy too.
- ¾ cup unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- ¼ cup unsulphured dark molasses
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ¼ tsp ground cloves
- Small bowl of granulated sugar for coating
- In the bowl of a stand mixer or with a handheld mixer, mix together butter, brown sugar, molasses, and egg on low speed for about 20 seconds, until well combined.
- In a separate medium bowl, stir together flour, baking soda, ginger, cinnamon, salt, and cloves until well mixed. Add flour mixture to the butter sugar mixture and stir until ingredients are completely incorporated and evenly mixed.
- Put mixture in airtight container and refrigerate for 3-4 hours or overnight for best results.
- When ready to bake, preheat oven to 350 degrees and place wire rack in center of oven.
- Scoop ¼ cup balls of the dough and roll it in the bowl of granulated sugar. Coat completely. Place coated balls on baking sheet prepared with parchment paper about 2 inches apart.
- Bake for 16-18 minutes until cookies are crackly on top and just barely firm.
- Let cool on baking sheet for 5-10 minutes then transfer cookies to wire rack to cool completely.
- Store in airtight container. Can be stored at room temperature for up to 3 days. Dough can be stored in the refrigerator for up to 1 week.