Chewy Ginger Molasses Cookies Recipe:
1/4 cup Molasses
3/4 cup Butter, melted
1/2 cup Granulated Sugar
1/2 cup Dark Brown Sugar
1 Egg
1 3/4 cups Unbleached AP Flour
1 1/2 tsp Fresh Ginger, grated
1 1/2 tsp Cinnamon, ground
1/2 tsp Clove, ground
1/2 tsp Salt
1/2 tsp Baking Soda
Nothing says Christmas to me like a jar of chewy ginger molasses cookies and a glass of cold milk. As with almost every recipe I develop and share, I always like to add a little Lebanese element to it. For this chewy ginger molasses cookies recipe, I love using Carob Molasses.
To get your cookie dough going, in a bowl, mix the molasses with the melted butter, sugars, and egg until they are well incorporated. In a separate bowl, mix the flour with the spices, salt, and baking soda. You can absolutely use powdered ginger, however, I do love the subtle heat that fresh ginger brings to this recipe. Using a Microplane or fine grater, grate the equivalent of 1 1/2 tsp of fresh ginger and add them to the wet ingredients.
Once your wet and dry ingredients are ready, slowly add the dry ingredients to the wet while thoroughly mixing. The cookie dough will be soft, which is why you should let it sit in the fridge for at least 30 minutes before shaping the cookies and baking them.
I use a small ice cream scoop to shape my cookies. Roll the cookie scoops in granulated sugar before placing them on a lined baking sheet and baking them for about 8 minutes at 350F. The cookies will come out of the oven quite soft and they will firm up a little as they cool down.
Make sure you give this chewy ginger molasses cookies recipe a try for the holidays, snap a photo, and share it with us on our socials.
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***If you are interested in exploring the history of Middle Eastern & Levantine cuisine, check out this 13th-century book called Scents and Flavors: A Syrian Cookbook.