Sunny's Ginger Molasses Cookies

Total Time:
1 hr 20 min
20 min
45 min
15 min

24 cookies

  • For the wet:
  • 1 cup granulated sugar
  • 1 1/2 sticks (3/4 cup) salted butter, softened
  • 2 tablespoons unsulfured molasses
  • 1 tablespoon grated fresh ginger
  • 1 large egg
  • For the dry:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • For the topping:
  • About 1/3 cup granulated sugar, for dusting
  • 24 pieces crystallized ginger candy (1/2- to 1-inch pieces)
  • Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy. Add the molasses and ginger and blend until smooth. Then add in the egg and blend until incorporated.

  • Add the dry: In a large bowl, whisk together the flour, baking powder and pumpkin pie spice. Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough. Refrigerate for 30 minutes.

  • Roll, bake and top: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup).

  • Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides. Place the balls on the prepared baking sheets 1 inch apart and gently press each down.

  • Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place. Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack. Cool before serving. Store in an airtight container for up to 6 days.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    12 Days of Cookies