Ginger Molasses Cookies are a holiday staple with hot cocoa and lively music. They are easier to make than rolled gingerbread cookies and still fill your home with all the smells of cinnamon and exotic spices from the orient.
We used freshly grated ginger for the most distinct flavor in this recipe, but you may use dry ginger if you’d like. We favor adding a little vanilla to the dough, as it mellows the flavors and marries them. We also love them with a good coating of Raw sugar. Raw sugar is the residue left after sugarcane has been processed to remove molasses and refine the sugar crystals. With a flavor similar to brown sugar, it should not be confused with brown sugar. We coat these cookies in Demerara sugar, a coarse-textured, dry, raw sugar from the Demerara area of Guyana just before baking. It gives them a crispy sugary coating that compliments the soft ginger cookies remarkably well.
Soft Ginger Molasses Cookies
¾ cup butter, softened
1 cup sugar
1 large egg
¼ cup blackstrap molasses
1 tsp. vanilla
2 ½ cups Panhandle Milling Organic All-purpose Flour
2 tsp. freshly grated ginger root (or 1 tsp dry ground)
1 tsp. baking soda
2 tsp. Ground Saigon cinnamon
½ tsp. Ground cloves
½ tsp. salt
1/2 cup Raw Demerara Sugar for Garnish
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg, molasses, and vanilla.
Combine the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to the creamed mixture and mix well.
Roll into 1-1/2-in. balls, then roll in Raw sugar.
Place 2 in. apart on ungreased baking sheets. Bake at 350°F until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.