This Glazed Crisp Ginger Molasses Cookies recipe is an ideal addition to your cookie recipe list. If you need some inspiration for your ‘to-bake’ list, you’re in luck today my friend; these spicy and gingery cookies are also light and crisp.
This glazed Ginger Molasses Cookies recipe is the perfect combination of crisp and spicy and are easily a family favorite.
Fresh ginger, crystallized ginger and ginger powder really up the zing in these cookies.
And while I can go months without a glass of milk, in my book milk goes hand in hand with these glazed molasses ginger crisp cookies (sorry to my lactose-intolerant friends)
My mom found this molasses cookie recipe on Martha Stewart’s website and has been making it ever since. And since I’m not one to recreate the wheel, I’m including Martha’s recipe. My only ‘change’ to the recipe is the very simple glaze that I drizzle over the cookies when they are cool.
Now, before you start making these, I want to tell you one of my favorite useful lifehacks. Before measuring the molasses, coat your measuring spoon with oil which will make the molasses slide right out without leaving any residue on the spoon!
Glazed Ginger Molasses Cookies
- 2 cups plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 sticks unsalted butter 16 tablespoons, room temperature
- 1 1/2 cups granulated sugar
- 1 large egg plus 1 large egg yolk
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons finely chopped crystallized ginger
- 1/3 cup unsulfured molasses
- 1 cup coarse sanding sugar
- 3/4 cup powdered sugar
- 1 TB + milk
- Preheat oven to 350 degrees F. Whisk flour, ground ginger, baking soda, and salt.
- Beat butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated and crystallized gingers. Reduce speed to low. Add flour mixture in 3 additions, alternating with the molasses. Beat until well combined.
- Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2 inches apart on parchment-lined baking sheets.
- Bake until cookies are flattened and edges are dark golden brown, 12 to 14 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks to cool completely.
- When cookies are completely cool, drizzle with glaze.
- Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.
- Mix ingredients. If it's too thick add milk in 1/8 teaspoon milk until the consistency of thick cream.
My mom also notes that the ginger molasses cookies ‘freeze well’, but…we’ve never gotten around to freezing them. I mean…who does that anyway?
To refer back to this Ginger Molasses Cookies recipe in the future, bookmark this page or pin the following image:
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