Ginger Molasses Cookies
I’ve recently become hooked on the blog, Sally’s Baking Addiction. I’ve tried several of her recipes with great success. And who doesn’t like succeeding? She definitely was not kidding when she said these were going to turn out soft. As the last couple of weeks of school before Christmas break approaches, I find my motivation dwindling away. And I procrastinate. A lot. On the last day, I tried this ginger molasses cookies recipe and brought them to school. I baked them the night before, at around 10 pm.
Pssssst. Let me let you in on a little secret. I thought these ginger molasses cookies were going to fail. I accidentally added 1/3 cup of extra sugar- the 1/3 cup that was reserved for rolling the balls of dough in. So I freaked. It was late at night, and I really, really didn’t want them to flop. Especially since I promised to bring them to my government class. So I decided to balance the sugar out by making extra dough. I made an additional 1/2 the quantity of the original recipe- this time, without sugar and blended the two mixtures together. This is when my advanced math class really came in handy… I still thought they weren’t going to turn out because I whipped up the second portion rather rapidly. And to my great satisfaction, they were far superior than I expected them to be.
So at 11:30, when I was finally done with baking and drizzling, I was ready to go to bed, and my teeth were brushed. One of my pet peeves: I cannot go to sleep without brushing my teeth- for a good 5 minutes or so. What can I say? I like that minty flavour in my mouth. I simply could not resist the cookies, and I took bite after decadent bite. Having to brush my teeth again was totally worth it. They were super, super soft, light and full of flavor. To be honest, I can’t imagine these without the caramel. They go hand in hand- a package deal.
Ready to try my caramel ginger molasses cookies recipe?
Ginger Molasses Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup unsalted butter at room temperature
- ¾ cup brown sugar, I used ½ cup brown sugar and ¼ cup granulated sugar
- ⅓ cup dark molasses
- 1 egg
- ⅓ cup sugar for rolling
- 2 tsp vanilla extract
- ¾ cup caramel sauce, I used the Marks&Spencer brand- you can make your own or melt some caramels in a saucepan- like the Kraft brand
Instructions
- Preheat the oven to 350 F or 180 C. Line two baking trays with parchment paper (or just one, and then bake the cookies in two intervals).
- In a bowl, combine the flour, spices, baking soda and salt- then set aside.
- In another bowl, cream together the butter and sugar (or sugars).
- When light and fluffy, add in the egg, vanilla and molasses until incorporated.
- Fold in the flour in three batches. The dough should be quite thick.
- Cover the bowl tightly with cling wrap and refrigerate for an hour.
- Roll 2 tbsp sized balls in your fingers, then coat in 1/3 cup of sugar.
- Bake cookies (2 inches apart) for exactly 8 minutes.
- After 8 minutes, take the cookies out of the oven and gently press down with the back of a spoon or fork.
- Put the cookies back into the oven for one more minute.
- Cool completely, then transfer to a wire rack.
- Place the caramel sauce in a piping bag and drizzle over the cookies. Enjoy!
Craving more cookies? I’ve got you sorted! How about this recipe for easy butter cookies? Or try these fudgy brownie cookies!
they look yummy! love the drizzle.
Found your site today…and been busy bookmarking recipes to try. You have done a great job with your site. I especially like the Kudos to the Origination of the Recipes. I too make note of each site when I print out a recipe so I can go back to leave a review, and or make changes if I happen to be out or low of something listed. I am a SOFT Cookie lover and so many recipes have faults or errors. I appreciate you writing about your Recipes, trials and tribulations are very helpful. I can’t wait to try these Soft Ginger Cookies. It has been since 1993-4 since I had the best I had ever had in the world. As a Campus Supervisor for my Son’s Elementary School a 6th Grade Male Student brought me one of his Ginger Cookies from his Lunch. He liked me, and He was a great kid. That was the Best I had ever eaten. I begged him to ask his Mom for the Recipe….to no avail. But, nearly 12 years later, we bumped into each other, and She shared the Recipe. I made it…but it just wasn’t the same. I can’t wait to try yours…and I will report back….:)
Hi Roni! Thank you so much for stopping by. It’s lovely to get a comment like yours. I love soft cookies and this is one of my favorite recipes. Good luck making them – I hope they turn out to be what you wanted! Please do let me know how they turn out 🙂