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Spicy Ginger Molasses cookies, candied ginger

Mairlyn's Spicy Ginger Molasses Cookies

Crispy on the outside, chewy on the inside, these Ginger Cookies have enough Spice to make them sassy, and molasses to give them depth.  They get better as the days go by.  This will become your go-to Ginger Molasses Cookie!

Course Baking
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 40 cookies
Calories 95 kcal

Ingredients

  • 2 3/4 cups whole grain barley flour, You can use a gf cup for cup flour blend, it just won't be as good a source of fibre as the barley flour.
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp cloves
  • 1 tsp baking soda
  • 1/4 cup unsalted butter softened at room temperature
  • 1/2 cup canola or grapeseed oil
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1/2 cup diced candied ginger
  • 1/4 cup turbinado or raw sugar for dusting

Instructions

  1. Place a rack in the middle of the oven and pre-heat oven to 350F. Line a baking sheet(s) with parchment paper. 

  2. In a medium bowl whisk together the flour, ground ginger, cinnamon, cloves and baking soda. Set aside.

  3. In a large bowl, using a hand held mixer, cream the butter. Add the canola oil and granulate sugar and beat until the batter turns light and fluffy. 
  4. Add the egg and beat well. Add 1 tbsp of water and the molasses and beat in. 
  5. Add the flour mixture and mix in on low speed. Add the candied ginger and stir to mix well. 
  6. Pat the dough down so that it is level in the bowl. 

    Use the back of your hand to lightly score the dough in half. Then score again cross wise. 

    You now have four sections. 

    Create 10 balls from each section by using a spoon to grab sections and roll in your hands to make 1 inch balls. 

  7. Spread out the turbinado sugar in a wide shallow bowl. Drop the cookie balls into the sugar and turn to coat. 
  8. Place each cookie ball onto the lined baking sheets. 

    You should get about 9-10 cookies on one sheet. Leave a good 1 1/2-2 inches between cookie. 

    Press down lightly on each cookie to flatten slightly. 

  9. Bake in the oven until the tops are cracked and golden brown, 15-18 minutes. *If you are using two smaller baking sheets and filling the entire oven rack, turn the racks around and switch sides, for even baking.
  10. Rest the cookies on the baking sheet for 3 minutes. Then transfer to a wire rack to finish cooling. 

    Repeat with remaining dough.

  11. Store in an air tight container for up to a week, or freeze for up to 3 months.

Recipe Notes

This recipe can easily be baked up as a half-batch.

If you find that the dough is too soft to roll, chill the bowl in the fridge for a good 30  minutes.  You may find that the outer parts of the dough chill quicker and can be baked up.  Just return the half empty bowl back to the fridge between batches.