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As a grand finale, we decided on the Easy Made Best Ever Molasses Ginger Cookies for our Annual Traditional Chrismas Baking Session.
What makes ginger cookies crack?
Rolling the exterior of the cookie dough balls in granulated sugar will give you that shiny crackled top. Sugar draws out moisture from the exterior, creating those cracks. Also, the baking soda reacting with the molasses creates cracks.
Great ginger cookies — whether they’re snaps or soft, chewy bites — are packed with spice, molasses, and a hit of gingery heat. A backdrop of spice is a plus, but ginger should be the first thing you taste and the last flavor that lingers. The very best include ginger every which way — powdered, fresh, and even candied.
Easy Made Best Ever Molasses Ginger Cookies
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: ± 40 depending on size
- Category: Cake, Cupcakes, Cookies and Tarts
This ginger cookie is loaded with molasses and has a rich ginger flavor and is the best ever you will find. Look at the super nice cracks it formed, nothing beats a beautiful, flavorful ginger cookie dipped in sugar and full of cracks.
- 1/2 cup granulated sugar
- 1/2 cup brown demerara sugar
- 1/2 cup vegetable oil
- 1 egg
- 1/4 cup molasses
- 1 3/4 cup flour
- 1 Tbsp cocoa powder
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Preheat oven to 350C / 175F degrees.
- Mix the granulated and demerara sugar, oil, egg, and molasses until well-combined.
- Then using a wooden spoon, mix in the remaining ingredients until all the flour is absorbed.
- The dough will seem dry at first but will come together, so do not stress about it.
- If necessary, add 1-2 tsp of water.
- Use your hands to roll the dough into 1.5-inch balls (we used a 12.5 ml measuring spoon), then roll the balls in coarse sugar.
- Place balls on a parchment-lined baking sheet (slightly, very softly flatten them as they will spread on their own as well) and bake at 350C / 175F degrees for 10 minutes.
- Please don’t overbake these cookies! Max of ONE extra minute if needed.
- Allow the cookies to cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
- They are superb and we will for sure make them again.
Prepared, tried, and tested by Esme Slabs and Corlea Smit of The Recipe Hunter: Tried and Tested Recipes from Home Chefs.
- Serving Size: 2
- Calories: 72
- Sugar: 7
- Sodium: 80
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 0
- Protein: 1
- Cholesterol: 5
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6 thoughts on “Easy Made Best Ever Molasses Ginger Cookies”
These look so tasty 🙂 I could just reach for one.
Thank you so much for your kind words Claire, we love them and its on a forever bake list.
I love Stem ginger cookies, I could eat a whole pack non-stop Esme. Do these compare in taste? I am tempted tlo try them even though I am tryina to go through a breat and wheat free Feb. January was Alcohol free and I succeeded 99%
Hi Julie I am sorry to admit that I am not familiar with Stem ginger cookies and can not say that I have had them before, so unable to say if they will compare with these, but we love molasses as it does provide a lovely flavor to the cookies. Do try them and let me know. Thanks
These look like delicious cookies. I haven’t had molasses cookies since I was a kid. Thank you for sharing this recipe.
Hi Crystal. Thank you for visiting and dropping a comment here. I just love anything with molasses as it does give such a special taste and for sure will be making these soon again.