These chewy ginger molasses cookies are my current favorite – crispy on the edges, chewy in the middle, sweet and slightly spicy from the ginger. FALL COOKIES!
Chewy Molasses Ginger Cookies
Servings: 20-24 cookies
Preparation time: 15 minutes
Cook time: 12 minutes
- 1 tablespoon ground flaxmeal mixed with 1/4 cup water
- 1/2 cup butter (I used unsalted)
- 1/3 cup sugar
- 1/4 cup blackstrap molasses
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- 2.5 cups all-purpose flour
- 1/3 cup diced candied ginger (I chopped it in the food processor)
- 3-4 tablespoons turbinado sugar, for rolling (or use regular sugar – it will probably be less crunchy)
- Preheat oven to 350F. Line 2 large baking sheet with silicone liner or parchment paper.
- Mix flaxmeal and water in a large bowl and set aside for a few minutes.
- In the large bowl, use an electric mixer to beat together the butter, sugar, molasses, maple syrup, vanilla extract, and flax mixture until smooth.
- In the same bowl, add the ginger, cinnamon, cloves, baking soda, and beat together until combined. Now add the flour and mix until just combined – be sure not to over-mix.
- Fold in diced candied ginger.
- Shape dough into small balls (golf ball sized), flatten slightly, and roll the tops in a bowl or plate of turbinado sugar. Cookies should be about 1/2 an inch thick.
- Place balls 2 inches apart on the cookie sheet.
- Bake cookies for 10-12 minutes. I baked them for about 10 minutes for a chewier cookie.
- Cool on the pan for 5 minutes before transferring to a cooling rack for another 15 minutes.
Inspired by the talented Oh She Glows.