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Chewy ginger molasses cookies

These ginger molasses cookies are perfectly spiced, easy to make, chewy and delicious! It is the BEST recipe to make during the festive season not to mention a great edible gift situation.
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Prep Time 15 minutes
Cook Time 10 minutes
Course biscuit, Breakfast, Brunch, cookie, Snack, Sweet tooth, tea time
Cuisine American
Servings 24 cookies

Equipment

  • Mixing bowl
  • Electric beater
  • Rubber spatula
  • Ice cream scoop
  • Baking tray
  • Baking paper

Ingredients
  

  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 2 tbsp espresso powder
  • 2 tsp vanilla
  • 1 egg
  • 1/3 cup molasses
  • 2 1/4 cup + 2 tbsp flour
  • 1 tbsp fresh ginger grated
  • 1 tsp cinnamon powder
  • 1/4 tsp clove powder
  • 1 tsp baking soda
  • 2 tsp ginger powder
  • 1/2 tsp salt

Rolling

  • 1 cup castor sugar

Instructions
 

  • Preheat the oven to 180℃, line a baking tray with baking paper and set aside.
  • In a large bowl add the butter, brown sugar, espresso powder and beat until creamy and pale using an electric beater or whisk. Add the vanilla, egg, fresh ginger, molasses and beat again.
  • Add the flour, ginger powder, cinnamon powder, clove powder, salt, baking soda, salt and fold together until combined. These cookies will spread little hence don’t over crowd the tray, bake it in batches.
  • Get an ice scoop and portion out the dough. Roll each scoop in your palms and dunk into castor sugar, place on the baking tray, flatten it with your palm.
  • Bake them for 8-10 mins until risen, cracked and dry to the touch. They should be soft if you press them as they will firm up once they cool down. Let them cool on a wire rack.

Notes

  • Rolling the cookie dough into castor sugar is optional but adds a delicious crunch.
  • Do not over bake these cookies they will dry out.