My 5 years old daughter recently discovered Ginger Molasses Cookies and she is in love! Growing up in France this was never a thing in my house but now it is! So I had to figure out the best recipe to please my little one! And today I am sharing it with you! This recipe will make delicious, soft and chewy cookies. That everybody will enjoy! Perfect treat for the Holiday season!
Ingredients you’ll need
Here is a list of all the ingredients you’ll need to make these Ginger Molasses Cookies:
- Sugar
- Butter
- Egg
- Molasses
- Vanilla Extract
- Flour
- Baking Soda
- Ground Ginger
- Ground Cinnamon
How to make Ginger Molasses Cookies
First, take the butter out of the fridge, it needs to be room temperature. You can cube it so it will warm up faster!
In the bowl of a stand mixer, mix the soft butter and sugar with the paddle attachment, until creamy.
Poor in the molasses and mix a little more.
Add the egg and vanilla extract and mix.
In a medium bowl, whisk together the flour, the baking soda, the salt, the cinnamon and the ginger.
Add the dry ingredients to the wet little by little and mix on low speed between each add.
The dough should be sticky.
Cover and let sit in the fridge for 1 hour. If you are leaving the dough in the fridge for more than 1 hour, take it out for 30 minutes before baking.
Preheat the oven to 350F (180C).
Using a tablespoon, make little bowls of dough.
Roll them in sugar, then place the balls on a baking sheet with a silicone mat or parchment paper. Leave some room between the balls so the cookies can spread without touching each other.
Bake for 10 to 12 minutes, until the sides look cooked.
Allow to cool down on a baking rack.
And voila!
Ginger Molasses Cookies
Ingredients
- 3/4 cup (180g) Sugar
- 3/4 cup (180g) Butter
- 1 Egg
- 1/3 cup (120g) Molasses
- 2 tsp Vanilla Extract
- 2 1/4 cups (335g) Flour
- 1 1/2 tsp Baking Soda
- 2 tsp Ginger
- 1 1/4 tsp Cinnamon
Instructions
- First, take the butter out of the fridge, it needs to be room temperature. You can cube it so it will warm up faster!
- In the bowl of a stand mixer, mix the soft butter and sugar with the paddle attachment, until creamy.
- Poor in the molasses and mix a little more.
- Add the egg and vanilla extract and mix.
- In a medium bowl, whisk together the flour, the baking soda, the salt, the cinnamon and the ginger.
- Add the dry ingredients to the wet little by little and mix on low speed between each add.
- The dough should be sticky.
- Cover and let sit in the fridge for 1 hour. If you are leaving the dough in the fridge for more than 1 hour, take it out for 30 minutes before baking.
- Preheat the oven to 350F (180C).
- Using a tablespoon, make little bowls of dough.
- Roll them in sugar, then place the balls on a baking sheet with a silicone mat or parchment paper. Leave some room between the balls so the cookies can spread without touching each other.
- Bake for 10 to 12 minutes, until the sides look cooked.
- Allow to cool down on a baking rack.