The best recipe for soft ginger molasses cookies featuring molasses along with warm and cozy spices like ginger, cinnamon, and cloves! A homemade cookie perfect for the holidays and heartfelt gifts.
FROM GINGER SNAPS TO HOMEMADE GINGER MOLASSES COOKIES
Gingersnap cookies were a childhood favorite of mine, and my grandma always had them ready and waiting when we would come to visit. They were out of the ordinary and a far cry from the chocolate chip cookies we were accustomed to at home. Crunchy and spicy, warm and cozy — the gingersnap cookie was indeed a nostalgic of my childhood, and they were the inspiration for one of my soon-to-be bestselling Ginger Molasses Cookies.
AT-HOME BAKERY DAYS
The Anthony Kitchen began just before Christmas time in 2010. I was a new stay-at-home mom hoping to make a contribution toward Christmas funds. I was reading in Proverbs about the “Virtuous Wife,” about how she does her husband good all the days of her life, that she contributed to the well-being of her family in many ways, but one that stood out was that she “made things and sold them.”
The virtuous wife sewed things. It seemed to be one of her many talents. Unfortunately, I couldn’t sew a straight line if my life depended on it. So I began to wonder. What could I make and sell? What merchandise do I have that people would view as “good?”
It donned on me that friends were always coming to our home to eat. I was a hostess at heart, always had been. No task brought me greater joy than cooking for my friends and family. And, although I’d always loved to cook, baking was a newfound passion, and that year, I told friends and family that cookies would be for sale.
GINGER MOLASSES COOKIES ON THE MENU
When I was creating my very first Anthony Kitchen menu, ginger snaps seemed an obvious choice. A spiced cookie full of ginger, cinnamon, and cloves. It was the kind of cookie that resulted in the “warm and cozies” — a cookie that filled my heart and reminded me of family.
After a few alterations, I finally settled on an adaptation of a ginger snap recipe from one of my favorite baking books, the Williams-Sonoma Baking Book. The cookie recipe I ended up with was not your typical ginger snap at all, as there was no snap to be heard. It was not a crunchy cookie, but rather quite soft, with big molasses flavor. It was heavenly, and ginger molasses cookies were most certainly going on the menu.
GRANDMA’S FAVORITE COOKIE
It seemed life had come full circle, as now, I was bringing the cookies to grandma. These were her favorite and she loved them so. From the time The Anthony Kitchen began, until her passing, and this ginger molasses cookie recipe was her Christmas cookie.
This is one of the recipes I’ve been asked for more times than I could count, and this year, I am so happy to finally pass it along to you. In my book, ginger molasses cookies are the perfect holiday cookie, and if you are looking to give a homemade and heartfelt gift this year, you needn’t look any further.
I hope it will bring you the “warm and cozies,” and those that you choose to share it with will feel all the love that went into its origins. Please, enjoy.
Ginger molasses cookies weren’t the only best-sellers in all my bakery days! Other cookie recipes that made the top of the list were crunchy Almond Biscotti, soft and buttery Strawberry Thumbprints, and melt-in-your-mouth Mexican Wedding Cookies. And, while it’s not necessarily a cookie, the Peppermint Bark managed to make customers swoon year after year.
You could also check out all of The Anthony Kitchen’s cookie recipes!
A soft ginger molasses cookie featuring molasses, ginger, cinnamon, and cloves. A homemade cookie perfect for the holidays and heartfelt gifts.
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cloves
- 1 cup light brown sugar packed
- 3/4 cup canola oil
- 1/3 cup dark molasses
- 1 large egg
- 1/2 cup coarse sugar crystals if desired
Preheat oven to 325° and have ready a cookie sheet lined with parchment paper or a Silpat.
In a medium-sized mixing bowl, whisk together the flour, ginger, cinnamon, baking soda, salt and cloves. Set aside until ready to use.
In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, oil, molasses and egg. Mix on medium speed until well-combined. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
With the mixer on low, begin adding in the dry ingredients a little at a time until all has been incorporated. Take a moment to scoop up any dough from the bottom of the bowl, and bring it up and over the top. Resume mixing on low speed for about 30 seconds to a minute more. This step ensures all ingredients are thoroughly combined.
Have sugar crystals ready in a small bowl. Scoop out a tablespoon of dough and form into a ball. Roll the top half in the sugar and place at least 1 inch apart on parchment paper.
Bake 14 minutes, remove from the oven and set atop a cooling rack. Allow to cool 5-10 minutes, serve and enjoy.
Makes about 30 cookies.