Spiced Molasses Ginger Cookies with Fresh Ginger
These chewy ginger cookies use fresh ginger and a lot of warm spices to make a delicious biscuit that's sure to become a quick favourite!
Ingredients
- 400 g (3 cup) flour
- 1 ½ tsp baking/bi-carb soda
- 3 g (½ tsp) coarse sea salt (see note 1)
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp nutmeg freshly ground
- ¼ tsp black pepper finely ground
- 200 g (1 cup) dark brown sugar packed
- 150 g (10 tbsp) unsalted butter softened
- 2 eggs room temperature
- 100 g (⅓ cups) unsulphured molasses
- 2 tbsp ginger peeled and grated (from about 50g)
- 2 tsp vanilla extract
- 200 g (1 cup) granulated sugar for rolling the cookies
Instructions
- In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, allspice, cardamom, clove, nutmeg and pepper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand mixer, add the butter and brown sugar. Mix together on low speed until just combined. Scrape down the sides of the bowl, turn the mixer to medium-high and cream together until the mixture is pale and aerated, about 2 minutes, scraping down the sides as needed.
- Add the eggs, molasses, ginger and vanilla. Mix on medium speed until smooth and well combined, about 1 minute.
- Scrape down the sides of the bowl and add the flour mixture. Mix on low speed until just combined. Divide the dough into two portions and cover with plastic wrap. Refrigerate for at least one hour and up to 3 days.
- Preheat oven to 180°C/350°F. Line 2 baking sheets with parchment paper. Remove the cookie dough from the refrigerator and scoop into 25g (about 1oz) sized balls. Use your palms to roll each piece of dough into a spherical shape and then roll each dough ball in the granulated sugar. Place on the prepared baking sheets, ensuring there is at least 5cm (2in) of space between each cookie.
- Bake the cookies, one baking sheet at a time, for about 8-10 minutes or until dry and crisp around the edges but still very soft in the middle. Cool the cookies on a rack before eating.
Video
Notes
- Use the weight measurement of salt rather than the volumetric measurement if at all possible. Different brands and types of salt can vary, so going by weight is going to be the most consistent option.
Nutrition
Calories: 125kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 102mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 141IU | Vitamin C: 0.04mg | Calcium: 18mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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