Best Ginger Molasses Cookies
These delectable ginger molasses cookies are soft, sweet, and oh-so-cozy. Ready in under 30 minutes, these cookies are the perfect addition to any holiday cookie platter, dinner party, or family movie night!
These truly are the best ginger cookies I’ve ever tasted. I’m still surprised that I like them as much as I do.
Everyone who knows me, knows that I would always pick a chocolate anything over a not-chocolate something. But man, oh man. If you gave me the ultimatum that for the rest of my life, I could only eat this cookie or a chocolate cookie, I would pick this cookie.
There is such a nice balance between the sweet and spice. They are reminiscent of a mild ginger snap. But where ginger snaps are too spicy for me, these cookies are perfect! Everyone enjoys these baked cookies because they are delicious, soft and the best chewy ginger molasses cookies you’ve ever tasted.
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Helpful tips
- Although Crisco blocks are a little more expensive than vegetable shortening in a can, I prefer it to use the blocks for cookies like this because you just peel off the wrapper and place it in the mixer.
- If you don’t want to use vegetable shortening, you can substitute it with butter.
- These cookies freeze well, but make sure they are fully cooled before packaging them. Just store them in a flat layer in an airtight container like a gallon bag. I usually add three layers to the bag before I place them in the freezer.
- As all ovens are different, check the cookies after 13 minutes of baking. They will be soft to the touch but that’s what makes them chewy.
- Sometimes I will add 1 teaspoon of ground cloves in addition to the ginger, cinnamon, and nutmeg. Try it without first.
Ingredients and substitutions
- Vegetable shortening – I use the Crisco brand, but if you prefer, you can use butter instead.
- Sugar – both brown sugar and white granulated sugar.
- Egg – large.
- Vanilla extract – pure.
- Blackstrap molasses
- Flour – I use sprouted spelt because I love it, but you can replace it with all purpose flour.
- Baking soda
- Salt – sea salt
- Ginger
- Cinnamon
- Nutmeg
How to make ginger molasses cookies
Step one
Preheat oven to 350 degrees Fahrenheit, set up your stand mixer and take out some cookie sheets.
Step two
Gather the sugar, vegetable shortening (A) and put in the mixer. Mix until incorporated which will take around 3 minutes.
Step three
Gather the wet ingredients (egg, vanilla and molasses (B), add them to the mixer and mix until creamy.
Your batter may be a little loose but don’t stress about it, adding the dry ingredients will take care of that.
Step four
Gather the dry ingredients: flour, baking soda, salt, ginger, cinnamon, and nutmeg. (C)
Step five
Add the dry ingredients (C) to the mixer and mix until incorporated.
I transfer the cookie dough to a separate bowl and grab my small cookie scoop. (D)
Step six
Scoop out the batter and place each cookie dough ball on the cookie sheet. Continue until there are 16 balls to each baking sheet.
Step seven
Bake for 13 minutes.
As you can see, they spread out somewhat when they bake. Perfect. You will have to bake these in batches.
Let the cookies cool for 5 minutes before transferring from the baking sheets to a wire rack to cool completely.
I plate some ginger molasses cookies.
Let me take a bite out of one of these delicious cookies.
I hope you enjoyed this ginger molasses cookies recipe. Wait until you taste the melding of the flavors of this delicious Christmas cookie!
Please leave me a comment. What is your favorite cookie?
Other popular cookie recipes
And as always, may all your dishes be delish!
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Best Ginger Molasses Cookies
Ingredients
- .75 cups vegetable shortening
- .50 cup white sugar
- .25 cup brown sugar
- .50 tablespoon vanilla
- 1 eggs
- .25 cup molasses any kind
- 2 cups flour
- 1/2 teaspoons salt
- 1 teaspoons baking soda
- 1 teaspoons ground ginger
- .50 teaspoons ground nutmeg
- 1 teaspoon cinnamon
Instructions
- Pre-heat oven to 350 degrees Fahrenheit
- Put the shortening and sugars in a mixer and mix until shortening incorporates the sugar
- Add vanilla, eggs and molasses and mix until creamy. Note: it may be watery but don’t stress because once you add the dry ingredients, it will fix it
- Add flour, salt, baking soda, ginger, nutmeg and cinnamon and slowly mix until all the dry ingredients are incorporated
- Scoop the dough and line the balls up on the cookie sheets (16 balls to a sheet)
- Bake for 13 minutes (or until done)
- The the cookies cool on the sheet for 5 minutes before removing to a wire rack
- Serve
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Although Crisco blocks are a little more expensive than vegetable shortening in a can, I prefer it to use the blocks for cookies like this because you just peel off the wrapper and place it in the mixer.
- If you don’t want to use vegetable shortening, you can substitute it with butter.
- These cookies freeze well, but make sure they are fully cooled before packaging them. Just store them in a flat layer in an airtight container like a gallon bag. I usually add three layers to the bag before I place them in the freezer.
- As all ovens are different, check the cookies after 13 minutes of baking. They will be soft to the touch but that’s what makes them chewy.
- Sometimes I will add 1 teaspoon of ground cloves in addition to the ginger, cinnamon, and nutmeg. Try it without first.
