Description

These heritage-inspired molasses ginger cookies combine historical baking techniques with modern food science to create a perfectly cracked, chewy texture. Infused with a warm blend of ginger, cloves, and cinnamon, they offer a sophisticated flavor profile that remains fresh for days.

Ingredients

3/4 cup unsalted butter, room temperature (65-70°F)
1 cup dark brown sugar, packed
1 large egg, room temperature
1/4 cup light or cooking molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
1/4 cup granulated sugar, for rolling

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and dark brown sugar until the mixture is light and fluffy.
Beat in the egg followed by the light molasses, mixing until the batter is completely smooth and emulsified.
Gradually add the flour, baking soda, ground ginger, cinnamon, cloves, and salt, mixing until just combined without overworking the dough.
Scoop the dough into 24 equal balls and roll each one thoroughly in the granulated sugar to coat.
Place the cookies on the prepared sheets at least 2 inches apart and bake for 8-10 minutes.
If the surfaces have not begun to crack by the 8-minute mark, remove the sheets and firmly tap them against the counter twice before returning them to the oven.
Allow the cookies to rest on the hot sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, ensure your spices are fresh, as the volatile oils provide the signature heat and aroma. If you prefer a crispier ‘Ginger Nut’ style biscuit, increase the baking time by a few minutes and slightly increase the flour for a sturdier structure suitable for dunking.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American/British Fusion