Chewy Ginger Molasses Cookies
This batch of chewy ginger molasses cookies is so good! These cookies are perfectly spiced, crisp on the edges & seriously fudgy in the middle.
Servings: 13 Cookies
Equipment
- Stand Mixer
- Baking Trays
- Mixing Bowl
- Cookie Scoop
- Large Cookie Cutter
Ingredients
Cookie Dough
- 175 g Unsalted Butter (Softened)
- 130 g Light Brown Sugar
- 115 g Caster Sugar
- 90 g Black Treacle
- 1 Large Egg
- 1 Egg Yolk
- 300 g Plain Flour
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¾ tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- ½ tsp Table Salt
Ginger Sugar
- 40 g Granulated Sugar
- ¼ tsp Ground Ginger
To Finish
- Sea Salt
Instructions
Cookie Dough
- Place the softened butter, light brown sugar & caster sugar into the bowl of a stand mixer then mix with the paddle attachment until well combined. Be careful not to over mix the butter & sugar! We don’t want to add too much air into the dough as this will affect the baked cookies. 1-2 minutes of mixing on a medium speed should do the trick.
- Add in the black treacle then mix to incorporate.
- In a separate bowl, lightly beat the egg & yolk together then with the mixer running on a medium speed, gradually mix into the butter & sugar.
- Next, add the flour, ginger, cinnamon, nutmeg, baking powder, bicarbonate of soda & salt into the butter then mix on a low speed until just combined.
- Place the bowl of cookie dough into the fridge & leave to chill for 30 minutes. This firms the cookie dough up slightly, which makes shaping them easier!
Ginger Sugar
- In the meantime, place the sugar & ginger into a small mixing bowl & mix to combine. Set aside for now.
Shaping
- Once the cookie dough has been chilled, use a small cookie scoop (or a spoon) to portion into 13 equally sized balls. Each should weigh around 65 grams. Place the balls of dough onto a baking tray as you weigh them out.
- Next, roll each ball of cookie dough in the ginger sugar, making sure that they are completely coated then place them into a container & refrigerate overnight.
Baking
- The next day, preheat an oven to 175°c/155°c fan (350°f/311°f).
- Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them then bake for 10-12 minutes, until the edges are golden & set, the tops are cracked and the middles are still quite soft.
- As soon as the cookies come out of the oven, use a large, round cookie cutter to scoot each one into a perfect round shape. Lightly sprinkle each cookie with sea salt then let them cool completely, on the tray.
- Repeat the cooking process with the remaining cookie dough.
Notes
1. Cooking In An Aga - Bake the cookies in the baking oven, on the bottom set of runners.
2. Butter - Make sure to use unsalted butter that has been softened at room temperature. This is key to making a well mixed cookie dough.
3. Overnight Chill – The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked. If you’d like to bake the cookies on the same day, make sure to chill them for at least 5 hours first.
4. Storage - Once baked, these cookies are best eaten within 3 days. Make sure to store them in an airtight container!
5. Freezing - To freeze these cookies, make the dough, shape into balls then chill in the fridge until firm. Transfer to an airtight container then place in the freezer. Defrost fully before baking. Roll them in sugar once defrosted.