These ginger molasses cookies are one of our favourite cookies. They have a wonderful chewy texture, a large part thanks to the extra baking soda, with the sweet richness from the black strap molasses and spices results in me having to hide the cookie jar so they last more than a day.
I have tried other qualities of molasses like , but the blackstrap offers the absolute best flavour for these (and most other) ginger molasses cookies, combined with the sugars and spices in this cookie. Since it’s also higher in nutrients, we can pretend we’re eating healthier when we steal “just one more.”
A wikipedia page details what all goes into making blackstrap molasses –
The third boiling of the sugar syrup yields dark, viscous blackstrap molasses, known for its robust flavor. The majority of sucrose from the original juice has crystallized and has been removed. The caloric content of blackstrap molasses is mostly due to the small remaining sugar content.
Unlike highly refined sugars, it contains significant amounts of vitamin B6 and minerals, including calcium, magnesium, iron, and manganese; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients. Blackstrap is also a good source of potassium. Blackstrap molasses has long been sold as a dietary supplement. – wiki
If you’re in the mood for a chocolate cookie, don’t miss our caramel filled chocolate cookies!
Ginger Molasses Cookies
- 4½ cups all purpose flour
- 1½ tbsp baking soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp sea salt
- 1½ cup unsalted butter room temperature
- 1 cup white sugar plus extra for coating
- 1 cup brown sugar packed
- ½ cup blackstrap molasses
- 2 eggs large
- Combine the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and sea salt. Set aside.
- Either in a counter top mixer bowl, or a large mixing bowl with hand mixer, cream the butter for a minute then slowly add both sugars and mix until light and fluffy, about 3 minutes.
- Mix in the molasses and then eggs, one at a time.
Combine & Chill
- Slowly add dry ingredients into the wet ingredients and mix until combined completely.
- If desired, cover with plastic wrap and chill for 1-2 hours.
- Preheat oven to 350°f. Line baking sheets with parchment paper. In a separate small bowl, add about ½ cup sugar.
- Roll dough into approximately 1" balls, then coat each ball in sugar and place on parchment lined baking sheet, about 2-3" from one another and the edges.
- Bake for 10-12 minutes until cracks appear on top. Remove from oven, let cook sit on sheets for about 2 minutes, then transfer to wire cooling racks to cool completely. Allow baking sheet(s) to cool a bit before starting the next batch.
- Consume within 3 days or freeze for up to 1 month, if they last that long.