As a Spice Islands Flavor Explorer, I get to try all sorts of fabulous spices that I might not have ordinarily come across. One of those spices that caught my attention is the Spice Islands Crystalized Ginger. Holy moly is that stuff good! I would add it into just about every baked good if I had enough of it on hand. I racked my brain for the best recipes to incorporate the crystalized ginger and ultimately settled on a chewy Ginger-Spiced Molasses Cookie.
And let me tell you, these are probably the best molasses cookies I’ve ever made. They are chewy, as every molasses cookie should be. They are spicy, as there is a combination of Spice Islands Ground Saigon Cinnamon, ground cloves, ground ginger and crystalized ginger. And there is a depth of flavor from the combination of molasses and Spice Islands Pure Vanilla Extract. It’s basically everything you could want in a cookie and even more!
Molasses cookies are easy to make, fun to bake and keep really well. I make a double or triple batch of these once a month in October, November and December. Once they are fully baked and then cooled, you can transfer them to a plastic zip-top bag and place them in the freezer for a few weeks. Then all you need when you’re having a little party is grab the bag, or some of the cookies in the bag, let them come to room temperature and serve. And you and your guests are going to love the extra spice the Spice Islands Crystalized Ginger brings to these cookies!
Ginger Spiced Molasses Cookies
- 2 ¼ cups all purpose flour
- 1 teaspoon Spice Islands Ground Cinnamon
- ½ teaspoon Spice Islands Ground Cloves
- ½ teaspoon Spice Islands Ground Ginger
- ½ teaspoon Spice Islands Sea Salt
- 2 teaspoons baking soda
- 1 cup white sugar, plus ¼ cup extra for rolling
- ¾ cup unsalted butter
- 1/3 cup molasses
- 1 egg
- 2 teaspoons Spice Islands Pure Vanilla Extract
- ¼ cup Spice Islands Crystallized Ginger, roughly chopped
- Preheat the oven to 350 ºF, and then line a baking sheet with parchment paper and set it aside.
- Sift together the flour, cinnamon, cloves, ginger, salt and baking soda, and transfer to a large bowl.
- In a stand mixer, cream together 1 cup of sugar and the butter for 2-3 minutes until pale and fluffy.
- Add the molasses, egg and vanilla, and then mix to combine, scraping down the sides as needed.
- Slowly add the dry mixture and mix on low speed until the flour mixture is fully incorporated.
- Add the crystalized ginger at the very end and combine.
- Place the remaining ¼ cup sugar in a small bowl.
- Using a 2-tablespoon scoop, scoop 12 cookies onto each tray.
- Using clean hands, roll each piece of dough into a ball and roll the ball around in the bowl of sugar.
- Evenly space the cookies on a cookie sheet, place into the oven and bake for 11-12 minutes, until they begin to crackle in the middle and the edges are just golden brown.
- Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring the cookies to a cooling rack.
- Repeat the baking process for the remaining dough.
- Once the cookies are cooled completely, transfer them to an airtight container and store in a cool place.