22/10/2015

Best Ever Ginger Molasses Cookies (better than Starbucks!)

These Best Ever Ginger Molasses Cookies are EXACTLY what their name suggests: they're crispy on the outside, oh so chewy on the inside and bursting with sweetness and a sharp ginger flavour. They're one of my most popular recipes ever and they're pretty easy to make too! Try these Best Ever Ginger Molasses Cookies like over 100,000 of my readers have and see for yourself!!





These Best Ever Ginger Molasses Cookies definitely live up to their name!! Recipe from www.thebusybaker.ca

These Best Ever Ginger Molasses Cookies definitely live up to their name!! Recipe from www.thebusybaker.ca

Looking for more delicious sweets? Check out all my favourite sweet recipes HERE!

 

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It dawned on me recently that I've been making cookies for almost 25 years. Now, I realize that doing something for a long time doesn't necessarily make you an expert, but I would like to think that I've learned a thing or two about baking cookies over the years and that I have at least a few cookie recipes that I've perfected...and these Ginger Molasses Cookies definitely fall into the perfection category! 


 These Best Ever Ginger Molasses Cookies definitely live up to their name!! Recipe from www.thebusybaker.ca


I remember my mom making these cookies when I was very young and calling them Gingersnaps, even though my dad affectionately referred to them as "Ginger-bends" because they're so moist and soft and chewy and don't have that traditional biscuit "snap" quality. They're not dry like some ginger-flavoured cookies tend to be and they've got the perfect balance of sweet molasses, spicy ginger, and warm cinnamon.  They're so soft that they almost melt in your mouth. If you're still buying the Starbucks' Ginger Molasses cookies with your morning coffee then you obviously haven't tried this recipe! 



These Best Ever Ginger Molasses Cookies definitely live up to their name!! Recipe from www.thebusybaker.ca



I'm telling you, once you try these cookies you won't find yourself in the Starbucks drive thru line up anymore (unless it's to get a latte to dunk these bad boys in)!

Looking for more delicious sweets? Check out all my favourite sweet recipes HERE!



 These Best Ever Ginger Molasses Cookies definitely live up to their name!! Recipe from www.thebusybaker.ca



And a little pro tip for you: Be sure to let these cookies cool on their baking pans!! If you attempt to remove them from the pans too soon they'll be raw in the middle and they'll probably fall apart since they actually finish baking completely AFTER they've been removed from the oven (the heat of the pan continues to bake the cookies even out of the oven). If you can muster up the patience to let them cool before moving them, you'll be absolutely amazed at the result...



These Best Ever Ginger Molasses Cookies definitely live up to their name!! Recipe from www.thebusybaker.ca


 ...a crispy, sugary exterior with a soft, chewy interior. Yum!






       




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Best Ever Ginger Molasses Cookies (Better than Starbucks!) www.thebusybaker.ca


Ingredients:
1 1/4 cup unsalted butter (at room temperature)
2 cups white sugar
2 eggs
1/2 cup molasses
4 cups all purpose flour
1/2 tsp salt
4 tsp baking soda
2 tsp ground cinnamon
1 tsp grated fresh ginger (or powdered ginger)
1/2 tsp ground cloves
1/3 cup white sugar for rolling

Instructions:






  • Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale.
  • Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
  • Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
  • Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
  • In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
  • Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
  • Cover the dough with plastic wrap and chill in the fridge for one hour.
  • After one hour has passed, preheat your oven to 350 degrees Fahrenheit. Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
  • Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
  • When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.





  • I hope you enjoy this recipe! Let me know in the comments below, what's your favourite cookie?

    Check out a few of my other amazing cookie recipes too!


    Monster Cookies

    Reese Peanut Butter Chocolate Sandwich Cookies

    Chewy Chocolate Chip Cookies

    *This post may contain affiliate links.




    Hungry for more?

    Pin this recipe on Pinterest!

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    56 comments:

    1. Oh my, how did you know this is my favorite combo? watch out starbucks! Chrissie has you beat!

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      Replies
      1. Ha Ha! It's my favorite combo too! Thanks :)

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      2. One of the worst cookie recipes I've found. The "dough" was way too soft. The cooking time made them hard and they were gummy like toffee when cooked any less. Super disappointed. Made these for my sons teachers and had to start from scratch at 10:00 at night. As a newish Baker, I followed the recipe to the T and they did NOT turn out like the ones in the picture. Ugh.

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      3. I'm so sorry they didn't turn out for you! It sounds to me like one of a few possible problems: first, perhaps the butter you used was too warm, making the dough softer than it should have been, or perhaps the butter you used had a higher water content than normal. Second, did you chill the dough like the recipe suggests? This is a critical step to ensure the dough is hard enough to roll into balls. Third, the fact that they turned out hard suggests that perhaps your oven is actually hotter than it should be. A simple oven thermometer will help with this. Again, I'm sorry you didn't have success with this recipe! Everyone in my family has made it for years and years, so I hope you try it again and have some success!

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    2. I have everything I need for these except molasses. I so want to make these this week! Pinned for later :)

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    3. I love ginger and these cookies look like an amazing use of freshly grated ginger. (I have a pinterest board called "Ginger Every Which Way - to which I pinned this, of course:) I might add a bit of candied ginger, just because I can never resist.

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      Replies
      1. Thanks so much! Let me know how you like the addition of candied ginger!!

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    4. These look perfect, I LOVE LOVE molasses cookies - even though my husband hates them so I rarely get to make them! Thanks for sharing!

      Just posted a new cookie recipe on the blog today, would love if you checked it out!

      xoxo www.touchofcurl.com

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    5. Saved to my cookies board, I always loved Starbucks, so I have to try this one!

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    6. can you make them bigger

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      Replies
      1. Yes, you can make them larger, but you'll have to adjust the baking time accordingly. Thanks!

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      2. Can you added chopped up pieces of crystallized ginger?

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    7. Can you make these gluten free??

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      Replies
      1. I'm not sure, Sara. I've never tried making them with gluten free flour, but I'm sure that if you have a reliable gluten-free flour blend that is comparable to all purpose flour then they might work. You'll have to give them a try and let me know how it goes!

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    8. I made them but ended up with 60 good sized cookies! Also had to increase the baking time by five minutes- go figure! They're delicious!

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      Replies
      1. So glad you're enjoying them!! Good to know about increasing the baking time...every oven is different!

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    9. THESE ARE AMAZING! Total hit with picky eaters. Made some saturday, they are almost gone. Chewy and crunchy. I added shredded fresh ginger and candied ginger too.

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      Replies
      1. Thanks so much Jessica!! So glad you enjoyed them!

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    10. Also, I made these at high altitude (9100 ft). I did not change the recipe, But increased the time at 375 to almost 15 minutes.

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    11. What kind of molasses did you use for this recipe? Very excited to try

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      Replies
      1. I use Crosby's molasses (I live in Canada) but I'm sure any brand of molasses would work. Hope you enjoy them!

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    12. Haven't made the cookies yet... because I got SO frustrated with the share bar blocking out the furthest edge of the recipe!! Just something to maybe look into changing on the website back end...

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      Replies
      1. So sorry to hear that was your experience Rose. If it's possible to expand the window you're viewing it in that should fix the problem (I've programmed my site to have the largest margin that's possible). Hope that helps!

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      2. Rose – if there is anything past the .html in the URL, delete that. You may just have the mobile website link... that's what happened to me when I found this page on Pinterest!

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    13. I'm not sure if I should thank you for this recipe.....I'm on my second batch as the first were looked at warily.....then inhaled with "MORE PLEASE" from my husband and "please don't make these anymore because I can't stop eating them" from my daughter๐Ÿ˜†๐Ÿ‘๐Ÿป they are seriously delicious! (Thank you ๐Ÿ˜„)

      ReplyDelete
      Replies
      1. So glad to hear your family is enjoying them!! They're my family's favourite too :)

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    14. Have you tried these with less sugar?

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      Replies
      1. Great question! I have cut the sugar by about 1/4 cup or so, and it didn't make too much difference. My philosophy with recipes like this is to enjoy them with the full amount of sugar but only once in awhile. :)

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    15. can these be packaged in cello bags for gifting?

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      Replies
      1. Absolutely! What a great holiday gift idea!!

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    16. Can you use margarine instead of butter?

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      Replies
      1. You can, although it will change the texture slightly. If you do, try a very high quality margarine with a low water content :)

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    17. Seriously dangerous cookies. I'm a gingerholic and always in search of a good ginger recipe. I also love Starbuck's ginger cookies and have tried a few copycat recipes but nothing comes close to this one. I even changed it into a vegan recipe using vegan "butter" and "eggs" and it's still outstanding! Well done!

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      Replies
      1. Thanks so much Lesley! I'm so glad you loved them!

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    18. I stumbled across your recipe on Pinterest and the description sounded inviting! I have been on a lifestyle change so when I make anything worth eating, especially sweets, I am in for the real food! I love fresh baked cookies. So I made your recipe using the fresh ginger (my first use of fresh ginger :))Instead of rolling in granulated sugar, i used a 1" cookie scoop, dropped the dollop in raw sugar, coating the outside. After doing this, making 51 cookies, I froze them on a cookie sheet. Once frozen, I placed in a freezer bag. When my treat time comes around, I remove 1-2 cookies and bake in my toaster oven for about 13-15 minutes. Once they cool off, they are DELICIOUS!
      Thank you for sharing this recipe with us. It really is a keeper.

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      Replies
      1. Thanks so much! I'm totally loving your philosophy on treats :)

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    19. Can you freeze these cookies? I like baking ahead at CHRISTmas.

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      Replies
      1. Yes, absolutely! They freeze very well!!

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    20. These look delicious! They would be a great gift!

      ReplyDelete
      Replies
      1. Thanks so much! And yes, they're great as an edible gift!

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    21. Looks great! Perfect for the holidays.

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    22. These cookies look perfect!

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    23. What size should the balls be before placing on the cookie sheet?

      ReplyDelete
      Replies
      1. I usually roll them by the tablespoonful
        :)

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    24. What size cookie scoop would that Be?

      ReplyDelete
      Replies
      1. The cookie scoop I have is just under a tablespoon in size.

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    25. My came out of the oven a little fluffier than in the picture. They don't look flat like they should....does this mean I didn't cook them long enough?

      ReplyDelete
      Replies
      1. Hmm It sounds like maybe you cooked them a little too long actually. Another possibility is that your oven is hotter than it should be...sometimes that happens. I baked these at someone else's house once and the oven was about 25 degrees hotter than 350. It made a BIG difference!

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