These soft ginger molasses cookies are perfect as far as I’m concerned and they were a complete accident. Last summer, my blogger friend, Lori, shared these fig-stuffed cookies and I was wiping drool off my chin as I looked through the photos. I never got a chance to bake them up during fig season, but I got the genius (I thought) idea to make persimmon-stuffed cookies. I’m obsessed with persimmons, so it seemed like a dream come true. I’d originally planned to follow Lori’s recipe omitting the lavender and substituting the persimmon for the fig until I had a second genius idea – to make ginger cookies instead of sugar cookies like she did. Persimmon and ginger (i.e. heaven in a cookie), so off I went in my kitchen last week…
Ginger Molasses Cookies
I could give you the play-by-play about how I struggled to get the dough wrapped around the persimmon slices, how they came out looking deformed, and how even after baking and rebaking, they were still raw, but I’ll save that for my next cookie party because don’t nobody have time for my shenanigans. What I inadvertently figured during this whole process, luckily, was this most amazing ginger molasses cookie recipe. The fresh ginger makes it actually taste authentic like a true ginger cookie, but it’s not so much fresh ginger that it’s spicy. And there isn’t much molasses, so it isn’t quite a gingerbread cookie eithe. Rather it just has the hearty fulfilling flavor without overwhelming your mouth and having you wishing there was frosting. So in my failed efforts to make the most magical cookie concoction ever, I ended up making one of the most magical cookies anyway! These and the butter pecan cookies were both gone a little too quickly; they’re both so delicious!
SOFT GINGER MOLASSES COOKIES
Soft, ginger cookies are the most comforting dessert for me. These cookies have a little more heartiness with the molasses, but they aren't as heavy as gingerbread cookies. They're the perfect cookie exchange cookie (if you don't eat them all first).
- 2 1/2 Cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 1 cup sugar
- 1 egg beaten
- 1/4 Cup molasses
- 1 tablespoon water
- 1 tablespoon fresh ginger
- turbinado or white sugar
- Sift flour, baking soda, cinnamon, cloves, and salt together in a medium bowl. Set aside.
- In a large bowl, cream butter and sugar. Beat in egg, molasses, water and ginger. Gradually stir in dry ingredients.
- Cover and refrigerate 30 minutes.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator. Roll 1-2 tablespoons dough into balls and flatten gently between palms. Place on parchment or silpat-lined baking sheet. Top cookies with sugar.
- Bake 13-15 minutes.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo