Friday, April 5, 2019

Chewy Molasses Ginger Cookies

A couple of weekends ago, the robotics team members had been working like crazy. Late nights. Early mornings. All day long. And it was their Spring break. So, I took to asking all the late-stayers for cookie requests. I would bake a batch that evening and bring it in the following day. One day, a student asked for ginger cookies. Done.

But instead of gingerbread cookies of which I have several favorites, including Pierniczki (Polish Gingerbread Cookies), Puerquitos (Mexican Gingerbread Pigs), or Sherlock-inspired Gingernuts, I decided to make some quick, chewy ginger cookies with molasses. I opened up the container that the practice field the following day after lunch and the team descended. Three dozen cookies were gone in less than fifteen minutes. No joke!



  • 1-½ C butter, room temperature
  • 1 C organic granulated sugar
  • 1 C organic dark brown sugar, lightly packed
  • ½ C unsulphured molasses
  • 2 eggs, room temperature
  • 1 t pure vanilla extract or coffee extract
  • 4 C flour
  • ½ C ground almonds
  • 3 t baking soda
  • 2 t ground cinnamon
  • ½ t ground all spice
  • 1 t ground ginger
  • 2 T candied ginger, small dice


  • 4 T organic granulated sugar
  • 1 T ground cinnamon
  • 1 t ground ginger
  • candied ginger, sliced, as needed
  • Also needed: parchment paper or silicone mat, baking sheet


Preheat your over to 350 F degrees.

In a large mixing bowl, beat the butter with the sugars until lightened and fluffy. Pour in the molasses and mix until well-combined. Add in the eggs and extract and beat again.

In a medium mixing bowl, whisk together the remaining dry ingredients - flour, ground almonds, baking soda, and spices. Add the dry ingredients to the butter mixture. Use a wooden spoon or spatula until the ingredients are completely combined. Stir in the candied ginger.

Blend together the sugar, cinnamon, and ginger. Place that mixture in a pie plan or large bowl. Use a scoop to portion out the dough and scoop into the sugar mix. Roll the dough in the sugar, then place on a parchment paper or silicone mat-lined baking sheet, approximately an inch or two apart. Flatten the balls slightly and press a candied ginger slice into the top.

Bake for 8 to 10 minutes until the base of the cookie looks slightly more firm than the rest of the cookie. Let cool on the baking sheet for 5 minutes before moving to a wire rack. Cool completely.

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