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These ginger molasses cookies bring the warmth of the holidays right into your kitchen with a medley of spices and a chocolate twist. Soft in the center with crisp, sugary edges, they have become my go-to winter treat for sharing and gifting.
When I first baked these ginger molasses cookies, my kitchen filled with the most nostalgic scent. Now my sister asks for them every time the snow starts to fall.
Ingredients
- All-purpose flour: provides structure and a soft crumb use a freshly opened bag for best results
- Cocoa powder: gives a hint of chocolate that balances the spice choose unsweetened for rich flavor
- Baking powder: ensures a lofty cookie while baking soda encourages spread and crackly tops double check their expiration dates
- Ground ginger: delivers signature warmth fresh ground ginger offers the brightest flavor
- Ground cardamom: adds complexity and a gentle citrusy note try to grind whole pods for maximum aroma
- Ground cinnamon: rounds out the spice for a cozy finish use Saigon or Ceylon varieties for best taste
- Salt: intensifies all the flavors fine sea salt blends smoothly into the dough
- Unsalted butter: makes the cookies rich and tender let it soften fully for best mixing
- Granulated sugar: sweetens and adds crunch when rolled on the outside opt for extra fine for the smoothest texture
- Light brown sugar: gives moistness and just a touch of caramel use a tightly packed fresh bag to prevent clumping
- Mild molasses: brings deep color and a hint of bitterness grade A or mild works best
- Egg: binds the dough and adds tenderness room temperature eggs incorporate easily
- Vanilla extract: boosts the cookie’s warmth and roundness real vanilla gives a fuller aroma
- Dark chocolate for dipping: adds a sophisticated finish use quality bars and chop finely for smooth melting
- White chocolate for extra decoration: melts creamy and gives a sweet contrast try to avoid baking chips for a smoother texture
- Crystallised ginger: adds sparkle and burst of heat chop it fine so every bite gets a little piece
- Festive sprinkles: transform the cookie into a holiday centerpiece pick your favorite shapes and colors for maximum cheer
Step-by-Step Instructions
- Mix Dry Ingredients:
- In a medium mixing bowl combine the flour cocoa powder baking powder baking soda ground ginger cardamom cinnamon and salt. Whisk thoroughly so all elements are evenly distributed and no streaks remain. Set this bowl aside for later.
- Cream Butter and Sugars:
- In a large mixing bowl beat the room temperature unsalted butter granulated sugar and light brown sugar together. Use a handheld electric mixer on medium speed for about three minutes until the mixture is light and fluffy. Scrape the bowl’s sides throughout to make sure everything is blended well.
- Add Wet Ingredients:
- Pour in the mild molasses crack in the egg and add the vanilla extract. Beat again until the mixture becomes smooth and glossy with no visible lumps.
- Combine Wet and Dry Mixtures:
- Slowly add the dry ingredient mixture into the wet mixture. Start with the mixer on low speed to prevent splashing. Mix just until you no longer see flour and the dough looks uniform and sticky.
- Chill the Dough:
- Cover the bowl tightly with plastic wrap. Transfer it to the refrigerator and let the dough rest for at least one hour and up to forty-eight hours. This step allows flavors to meld and results in cookies with better texture and chew.
- Preheat and Prepare Baking Sheets:
- Once the dough has chilled preheat your oven to three hundred fifty degrees Fahrenheit. Line two large baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape the Dough:
- Use a one and one half tablespoon scoop to portion the dough into even balls. Roll each ball in granulated sugar for a sparkling crust. If you want exact sizes you can weigh each ball at about thirty grams.
- Arrange on Baking Sheets:
- Place the cookie balls on the prepared sheets leaving at least two inches of space between them. This gives them room to spread as they bake.
- Bake:
- Bake for twelve minutes or until the edges are set and the tops begin to crack. The centers should look slightly soft when removed from the oven. Do not overbake for soft cookies.
- Cool:
- Let the cookies rest on the baking sheet for five minutes so they finish setting. Transfer to a wire rack and allow them to cool completely before decorating.
- Decorate:
- Melt the dark and white chocolate in separate bowls using a microwave or double boiler. Dip half of each cooled cookie into the melted chocolate then place back on parchment paper. While the chocolate is still soft top with crystallized ginger and festive sprinkles. Allow the chocolate to set before serving or storing.
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There is something magical about crystallized ginger as a topping. My grandmother used to sneak little pieces onto each cookie and it always felt like finding hidden treasure in every bite. Now I do the same with my own kids.
Storage Tips
Once fully cooled store cookies in an airtight tin at room temperature for up to five days. Add a slice of plain bread to the tin if you want to keep them extra soft. Cookies also freeze well wrap individually in parchment and place in a freezer bag for up to two months. Thaw at room temperature before serving.
Ingredient Substitutions
No dark chocolate Try milk chocolate for a milder flavor. If out of crystallized ginger use finely chopped pecans or walnuts for texture. For a dairy free version swap in vegan butter and ensure your chocolate is plant based.
Serving Suggestions
Stack these on a platter with extra melted chocolate for dipping during a party. Crumble them over vanilla ice cream for a spicy chocolate sundae. They also make creative edible place cards just write guests’ names with melted chocolate.
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Cultural or Historical Context
Molasses cookies are a classic in American and British baking often served during the holidays for their warming flavors. The spice combo is inspired by old fashioned gingerbread recipes but with a modern chocolate update. Decorating these cookies has become a tradition in my family that marks the start of the holiday season every year.
Frequently Asked Questions
- → How do I achieve soft and chewy cookies?
Chill the dough for at least one hour before baking to ensure a tender, chewy texture and prevent excessive spreading.
- → Can I substitute spices in the dough?
Yes, feel free to adjust the spice blend to your preference by increasing or reducing ginger, or swapping cardamom with nutmeg or cloves.
- → Why roll the dough balls in granulated sugar?
Rolling dough in sugar adds a crisp finish and promotes crackly tops as the cookies bake, enhancing both texture and appearance.
- → How should I melt chocolate for dipping?
Melt dark and white chocolate separately using a microwave in 20-second intervals or over a double boiler to prevent burning.
- → Can these cookies be made ahead?
Yes, the dough can be refrigerated for up to 48 hours or frozen. Baked cookies keep well in an airtight container for several days.