Triple Ginger Molasses Cookies
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Recipe Intro From lisathompson
I’m just gonna say it: these triple ginger molasses cookies are the best ones out there. The original recipe is from my husband’s family, and I am happy to say I have perfected it over the past 8 years. I have made dozens and dozens of them. I use fresh grated ginger, ground ginger, and crystallized ginger, plus a little kick of black pepper. The use of coconut oil in this recipe might be unexpected, but it’s my way of substituting shortening in this old-school recipe. Like shortening, the coconut oil keeps these cookies chewy and soft even after the water from the butter has evaporated off. Since I’m so familiar with this recipe I decided to test if they really needed to be chilled overnight. I tested one cookie with no chilling time, one chilled for 4 hours, and one chilled overnight. The results showed me that cookies baked right away are crunchier, thinner, and don’t have that nice crackly top. There wasn’t a huge difference between the 4 hour and overnight ones, but my taste testers and I agree the overnight chilling makes the chewiest, most perfect version because the flour really has time to hydrate. These cookies are the star of our holiday cookie tins we ship out annually to family and friends.
- Recipe Card
Recipe Card
ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup refined coconut oil, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 tablespoon fresh grated ginger
- 2 cups all-purpose flour
- Fresh cracked black pepper, (optional)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup crystallized candied ginger, finely chopped
- Turbinado or granulated sugar, for rolling
Method
Step 1
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of an electric mixer, cream butter and coconut oil with sugar and molasses with the paddle attachment until light and fluffy. (Note: you can also use an electric hand mixer)
Step 3
Scrape down the sides of the bowl, then beat in the egg, vanilla, and grated ginger until no streaks of egg remain.
Step 4
Add in the flour, baking soda, ginger, cinnamon, and a pinch of fresh cracked black pepper, if using, and stir until no patches of flour are visible.
Step 5
Scoop the dough using a medium-sized cookie scoop (about 1 tablespoon). Chill the cookie dough for at least 4 hours or up to overnight.
Step 6
Preheat the oven to 350F degrees. Line two baking sheets with parchment paper.
Step 7
Roll each cookie dough ball in turbinado or granulated sugar and arrange on the prepared baking sheet 2.5” apart.
Step 8
Bake for about 11-12 minutes, until the edges start to crisp and the centers are still slightly soft. Allow cookies to set on the baking sheet for a few minutes before transferring to a wire rack to cool completely.