I originally called these Crinkly Molasses Cookies, but I'm changing the name to Molasses Ginger Syrup Cookies because these cookies are great with molasses, but even better with a combination of molasses and ginger syrup.
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Molasses Ginger Cookies with Ginger Syrup
The recipe is adapted from one over on King Arthur that calls for half molasses and half Ginger People brand ginger syrup. They do give the option of making the cookies without the ginger syrup, but the ginger syrup version is even better. The picture below (with the blue background) is a cookie made with molasses only. That batch was a bit darker than the last one. It's interesting just how much changing brands of molasses and syrup change the color and flavor of cookies.
Crinkly Molasses Cookies Recipe Notes
The original version of this recipe calls for butter, so you can use all butter if you'd like. I found that when I swapped out half the butter for shortening, the cookies spread in a neater, more evenly rounded pattern and were a little thicker and prettier. The dough was sturdier and did not require chilling.
Also, if you like the ginger and molasses combination are more into the idea of a good ginger cookie, another one I recommend is the Three-Ginger Cookies from Silver Palate. They are gingery and don't require the syrup.
Recipe
Ginger Molasses Cookies
Ingredients
- 1 ¾ cups unbleached all-purpose flour (like King Arthur) (210 grams)
- ⅜ teaspoon salt
- 1 ⅛ teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon cinnamon
- 8 tablespoons unsalted butter, softened (114 grams) or (56 grams butter and 48 grams of shortening)
- ½ cup granulated sugar (95 grams)
- 2 tablespoons mild molasses (40 grams)
- 2 tablespoons Ginger People strong ginger syrup
- 1 large egg
- Topping: Sparkling or granulated sugar
Instructions
- Mix the flour, salt, baking soda, ginger, cloves, and cinnamon together and set aside.
- In a mixing bowl, using an electric mixer, beat the butter (or butter and shortening if using the combo), and sugar until light and fluffy. Beat in molasses and syrup, then beat in the egg, scraping bowl often.
- Gradually add flour mixture and stir with a wooden spoon or heavy scraper to form a soft dough.
- Spoon 20 tablespoons size blobs of dough onto the plates or baking sheet and chill for about 30 minutes or until dough is firm enough to shape into neat balls. Alternatively, you can use a medium size cookie scoop. With shortening, you probably won't need to chill the dough.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Shape pre-scooped dough blobs into neat balls and dip tops in granulated or sparkly sugar.
- Bake cookies one sheet at a time for about 10 minutes or until puffed and set.
- Let cool for about 2 minutes on baking sheet, then transfer to a wire rack and let finish cooling.
Sue says
I made these and they turned out great. I gave most of them away as thank you gifts.
Anna says
These are really good, Sue! They are chewy rather than crunchy and not spicy like the others. I use the recipe when I need a pretty neutral molasses cookie recipe.
Sue says
I came here looking for this recipe. https://www.cookiemadness.net/2011/10/12/crunchy-gingersnaps/ I wondered if people had commented on making them without the cayenne. We all LOVE that recipe but being a bit spicy I’m hesitant to make them for people I don’t know well. For what it’s worth it’s the only molasses cookie recipe our family and some of my friends need. We love them that much.
But today I was thinking about making some molasses cookies for people I don’t know well and stumbled across this recipe. It might be the perfect answer! Sorry I missed it when you first posted it.
sonya says
They look great!
CindyD says
I have been looking for a soft ginger cookie and will definitely try these whenever it cools off enough so I can bake (maybe by Christmas?).