Chewy Triple Ginger Molasses Cookies

Chewy Triple Ginger Molasses Cookies

I love a chewy, semi-soft cookie over a crunchy cookie any day of the week. These cookies are super chewy and gingery and have a great little crispy texture from rolling the cookies in turbinado sugar before baking them. I call them triple ginger because I like to use fresh ginger, dried ginger and candied ginger. But you can leave the candied ginger out if you prefer! Great for the holiday season or year-round. I hope you love them!

You’ll notice in the recipe, I don’t tell you to preheat your oven right away. This is because the dough needs to be chilled before you bake them. No sense in keeping your oven on for a couple hours unnecessarily!

Chewy Triple Ginger Molasses Cookies

Ingredients:

• 3/4 cup unsalted butter, room temperature

• 1/2 cup dark brown sugar, packed

• 1/2 cup granulated sugar

• 1/4 cup fancy molasses

• 1 tablespoon finely grated fresh ginger

• 1 tablespoon vanilla extract

• 1 large egg

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon kosher salt (I use Diamond Kosher)

• 2 teaspoons ground ginger

• 1-1/2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• A few grinds of black pepper (optional but adds a wonderful depth of flavor)

• 1/4 cup candied ginger, diced

• 1/3 cup turbinado sugar

Directions:

1. In a medium bowl, add the flour, baking soda, spices and salt. Whisk together until combined and set aside.

2. In a large bowl, whisk the butter and the sugars until pale and fluffy. (You can also use a mixer or a hand mixer if you prefer.) Add the molasses, vanilla and fresh ginger and mix until combined. Whisk in the egg until fully combined.

3. Add the flour mixture to the wet mixture and using a silicone spatula, mix until mostly combined. Add the candied ginger (if using) and mix until the dough there are no longer any streaks of flour.

4. The dough will be quite soft and shiny at this point so pop the bowl into the fridge for at least an hour, up to overnight.

5. Preheat your oven to 375 and line two baking trays with parchment paper. Add your turbinado sugar to a small bowl or shallow dish.

6. Scoop the cookie dough using two tablespoons or a 1-ounce cookie scoop. With your hands, roll the dough into balls. The dough will be sticky! Roll the balls in the turbinado sugar. I like to pop the balls back into the fridge until the oven is up to temperature. You should get about 18 cookies. They won’t all fit on the two cookie trays so keep the rest of the cookie balls in the fridge until the other two trays are done.

7. Place the cookie dough balls on the prepared cookie sheets with space between them as they will spread. Bake for 10-12 minutes, rotating the trays in the oven about halfway through the baking time. The cookies are done when they have spread, the edges are golden-brown and the center of the cookies are slightly-puffed but set. The centers will fall and get craggy as they cool. Allow the cookies to cool on the cookie sheets for about 5 minutes and then transfer to a wire rack to cool completely.

8. The cookies will keep in an airtight container for about 4-5 days.

Enjoy!

Here are the cookies right out of the oven before they fall and get craggy