Molasses ginger cookies are full of warm, tasty spices and have a really good, chewy texture!
Molasses Ginger Cookies
- 1/3 cup molasses
- 1 cup brown sugar
- 1/2 cup butter (I used Earth Balance vegan butter)
- 1 egg (or egg substitute – I love Ener-G Egg Replacer)
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 cups unbleached all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp cardamom
- extra granulated or sparkling sugar for rolling cookies in
- In a large bowl, combine brown sugar, softened butter, vegetable oil, molasses, egg, and vanilla and beat until smooth and thoroughly combined.
- In a separate bowl, whisk together dry ingredients. Add the dry ingredients slowly to the sugar and butter mixture, mixing thoroughly in a stand mixer or with a sturdy wooden spoon (it will be thick!).
- Put the dough into a container with a cover and chill for at least three hours.
- When the dough is sufficiently chilled, preheat the oven to 375 degrees. Lightly grease a cookie sheet or use a silicone mat. Put a few tablespoons of granulated sugar onto a plate. Roll the cookies into small balls, about 1" in diameter, and roll the balls in the granulated sugar before placing on the cookie sheet about 2"-3" apart. Bake the cookies for 9 minutes. Allow them to cool on the cookie sheet before moving to a cooling rack, then store in an airtight container.
These cookies will be a hit at your holiday gatherings, cookie exchanges, as a surprise left for Santa, or even just as a nice treat with your coffee! I love treats like these that feature lots of spices that are lighter on the sweetness (though rolling the dough balls in sparkling sugar does make them look extra pretty!).
Pop these on a festive plate and they’ll make a sweet treat for neighbors too! I love making up little plates of cookies and chocolates to surprise people with. 🙂