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. 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. Then I got the genius (I thought) idea to make persimmon-stuffed cookies. I’m in love with persimmons. It seemed like a dream come true.
I originally planned to follow Lori’s recipe. I’d omit the lavender and substitute the persimmon for the fig. Then 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. It’s not so much fresh ginger that it’s spicy, however. And there isn’t much molasses, so it isn’t quite a gingerbread cookie either. 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! They’ll fit in perfectly with all my cookie recipes.
These chewy ginger cookies are the perfect compromise to crunchy ginger snaps and thick ginger cookies. Full of flavor and easy to make, these may be your new favorite christmas cookie.
- 3/4 cup butter softened
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 1 tbsp water
- 1 tbsp ginger fresh
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- turbinado (or white sugar)
Preheat oven to 350 degrees.
In a medium bowl, combine softened butter, sugar, and egg. Add molasses, water, and fresh ginger. Mix to combine.
In a separate bowl, combine flour, baking soda, salt, cinnamon, and cloves.
Add dry ingredients in batches to wet ingredients until just combined.
Roll 1 hefty tablespoon of batter into ball. Roll in sugar and place on baking sheet. Gently latten with the bottom of a drinking glass. Repeat with batter, spacing cookies out by 1-inch.
Bake 9-11 minutes. Let cool completely before enjoying.
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