Servings: 24 serving(s)
Prep time: 10 minutes
Total time: 35 minutes
Cooking time: 25 minutes
I’m always baking cookies. The house is full of them, the freezer is full of them and I cart them to work and I sometimes send them with my kids when they head off to visit friends.
I realised that I don’t often get the chance to sit back and enjoy cookies that someone else has made. I had forgotten the simple pleasure of nibbling a cookie without having first mixed it up, put it in the oven and tidied the kitchen.
And then I met these cookies, made by my friend Joan for our book club anniversary potluck.
They’re a classic ginger molasses cookie with a great spice blend and lots of candied ginger. In fact, the original recipe called for more than a cup of candied ginger. I cut it back to 1/3 of a cup but feel free to add more if it suits your palate. This is a chewy cookie too, with a lovely crackled top.
This is not a buttery cookie though. With just 1/4 cup of oil the richness comes just from the sugar and molasses. It makes them good traveling cookies.
Ultimate Molasses Cookie Recipe
Slightly adapted from Ina Garten (Barefoot Contessa)
- 2 1/4 cups flour
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 1/2 tsp. cloves
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. kosher salt (or a pinch or regular salt)
- 1 cup dark brown sugar lightly packed
- 1/4 cup oil (or melted butter)
- 1/3 cup Crosby’s Fancy Molasses
- 1 large egg, at room temperature
- 1/3 cup chopped crystallized ginger
- Granulated sugar for rolling the cookies
- Preheat the oven to 350 F.
- In a large bowl, whisk flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
- In another bowl beat the brown sugar, oil, and molasses on medium speed for 5 minutes.
- Beat in the egg on low and beat for a minute or two.
- Add the dry ingredients in two batches and mix until well combined.
- Stir in the crystalized ginger.
- Roll dough into walnut-sized balls, flatten lightly and dip top and bottom in granulated sugar.
- Bake on a parchment-lined cookie sheet for 12-13 minutes.
One more thing…
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