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Molasses gives these ginger cookies a deep caramel flavor and a soft, chewy middle. A light sugar coating forms a delicate crust around the warm spice.
Ingredients
- 200 g plain flour
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 100 g softened butter
- 100 g light brown sugar
- 1 large egg
- 50 g molasses
- 30 g granulated sugar, for rolling
Method
- Mix flour, ginger, cinnamon, baking soda and salt in a bowl.
- Beat butter and brown sugar until smooth and creamy. Beat in the egg and molasses, scraping the bowl so the mixture is evenly combined.
- Stir in the dry mixture just until no dry flour remains. Cover and chill for 30 minutes so the dough is easier to portion.
- Heat the oven to 180°C and line two baking trays with baking paper. Divide the dough into 24 pieces and roll into balls. Roll lightly in the granulated sugar.
- Arrange with at least 5 cm between balls. Bake one tray at a time for 10–12 minutes, until the edges are set and the tops have fine cracks. The centers should still look soft but not wet.
- Leave cookies on the tray for 5 minutes, then move carefully to a rack for at least 5 minutes. Repeat with the second tray; the stated baking time is per tray.
- Serve two cookies per portion. These should be soft and gently chewy, not crisp throughout; they firm up as they cool.
- Store fully cooled cookies in an airtight container for up to four days, or freeze for up to two months.
Chill the soft dough
Thirty minutes in the refrigerator makes the dough easier to roll and limits spreading. Keep the second tray cool while the first bakes.
Look at the edges
Set edges and fine cracks are better cues than a firm center. Leaving the cookies in the oven until hard will make them dry after cooling.
Choose mild molasses
Use regular unsulphured molasses. Blackstrap is much more bitter and can overpower this small batch.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Serve two cookies per portion. These should be soft and gently chewy, not crisp throughout; they firm up as they cool.
- How should I store leftovers?
Store fully cooled cookies in an airtight container for up to four days, or freeze for up to two months.
