One of my favourite cookies of all time are ginger molasses cookies. These quick, chewy ginger molasses cookies are delightfully spicy, with crispy edges and chewy centres’. They’re a no chill batter which I love as you can have these mixed and baked in under an hour!
These cookies are a family favourite and my partner usually has a quarter of the tray gone before I’ve even had a chance to move them to the cooling rack! I can safely say these are kid approved, on a small population at least, as both my kids and their cousins love them as well. My 1 year old daughter cannot get them in her mouth fast enough. Definitely a quick, easy cookie to whip up for a family gathering at any time of the year!
I love eating ginger molasses cookies at Christmas time especially, but I could also go for them any other day. I absolutely love anything spiced, especially with ginger, with a nice cup of tea or hot chocolate and these cookies are no exception! It’s chilly here today as I write this and all I can think about is cozying up with a blanket, a book, a cup of tea and one of these scrumptious gingery cookies.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups for everything. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
- Fluff the flour by giving it a mix with a whisk or fork.
- Then spoon the flour into your measuring cup.
- Level the flour off using a butter knife. With the back of the knife, run it over top of the measuring cup, pushing the excess flour back into it’s container.
- Repeat until you’ve measured the amount the recipe calls for.
How to Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
Baking Tips
- I prefer to use a superfine sugar to roll these cookies in as I prefer the smaller granules on the outside but this is just a preference. Regular granulated sugar works perfectly fine as well.
- I did try this recipe with 1 1/2 tbsp size scoops and 2 tbsp size scoops. I prefer the way the larger scoops bake as they get more of the crackle on the top and stay chewier, so I do recommend doing 2 tbsp size scoops when baking.
- If you find the dough is too soft, pop it in the fridge for 30 minutes. This can occur if your kitchen is warmer or if you’re butter was too warm to start. This doesn’t usually happen to me in the Winter but I made these recently on a warm day and they did spread too much. My butter was definitely a bit too soft.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
Other Cookies Recipes
Chocolate Turtle Cookies
Almond Flour Chocolate Chip Cookies
Monster Cookies
Double Chocolate Cookies
Strawberry Butterscotch Cookies
Today’s song is from one of my other all time favourite bands, July Talk. I love their music and everything that they represent. I could listen to Peter Dreimanis’ deep voice all day and definitely have. They also put on the best live show I’ve ever seen and I’ve seen them live at least 4 times now. Highly, highly recommend if they’re ever playing your area! Another thing I love about them is that they’re Canadian! Whoo! This is Picturing Love by July Talk. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Chewy Ginger Molasses Cookies
Ingredients
- 3/4 cup (170g) unsalted butter , softened
- 3/4 cup (150g) + 2 tbsp (30g) granulated sugar
- 1/4 cup (45g) dark brown sugar , packed
- 1/3 cup (85g) molasses
- 1 large egg
- 2 1/4 cups (270g) all purpose flour
- 1/2 tbsp (5g) cornstarch
- 2 tsp baking soda
- 2 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/2 tsp salt
Instructions
- Preheat the oven to 350℉. Line or spray a cookie sheet.
- In a small bowl, add the 2 tbsp granulated sugar, set aside. *See notes
- In the bowl of a stand mixer or a large mixing bowl, beat your butter with the 3/4 cup granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add in the molasses and egg and beat for additional minute until well combined.
- In a separate medium bowl, combine the flour, cornstarch, baking soda, ground ginger, ground cloves, ground cinnamon, ground pepper and salt.
- Add this to the butter mixture and beat on low speed until combined.
- Note: If you're butter was very soft to begin with and you find your dough is a bit too soft, pop it in the fridge for 30 minutes. Otherwise, scoop 2 tbsp size scoop cookies onto the pan. Gently roll them into balls with your hands then coat them in the sugar we set aside earlier.
- Ensure the cookies have enough room on the pan to bake, I usually only bake 9 at a time so they don't bake into each other.
- Bake for 10-12 minutes. You'll know they're done when the tops start to get cracks in them and the edges start to feel a little firm.
- Let cool on the pan for 10 minutes and then fully cool on a cooling rack. Store in an airtight container for up to 4 days and enjoy!
These cookies were so chewy and moist!
Glad you liked them!