Five brown molasses ginger cookies with cracked tops and sparkling granulated sugar on a white plate.

Dark Molasses Ginger Cookies

Dark molasses ginger cookies combine fresh and ground ginger with cinnamon and cloves, then roll in sugar before a 10-to-12-minute bake.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 12

Cooling and Chilling Time 1 30

Total Time 2 12

Servings cookies

Calories 202

Equipment

1 Saucepan heavy-bottomed; for melting and thickening the butter, sugar, and molasses mixture
1 Stovetop for the low- and medium-heat syrup stages
1 Whisk for bringing the heated mixture to a thick syrup
1 Large Stainless Steel Mixing Bowl for cooling the syrup and finishing the dough
1 Wooden Spoon for occasional stirring and combining the dough
1 Chef's Knife for mincing the fresh ginger root
1 Cutting Board for preparing the fresh ginger root
1 Medium Stainless Steel Mixing Bowl for holding the sifted dry ingredients
1 Fine-Mesh Strainer for sifting the flour, leavening, spices, and salt
1 set Measuring Cups and Spoons for measuring all quantified ingredients
1 Full-Size Refrigerator for the one-hour dough chill
1 Small Shallow Bowl for the rolling sugar
1 sheet Parchment Paper for lining the baking sheet
1 Baking Sheet large; for one batch of 24 cookies
1 Oven for baking at 350°F
1 Kitchen Timer for the cooling, chilling, and baking intervals
1 pair Oven Mitts for removing the hot baking sheet safely

Ingredients

Molasses Cookie Dough

½ cup butter
2 cups white granulated sugar
½ cup dark molasses
2 large whole eggs
2 tablespoons fresh ginger root minced
4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
2 teaspoons ground cloves
1 teaspoon salt

Sugar Coating

white granulated sugar as needed for rolling

Instructions

Make and Chill the Dough

Place the butter, white granulated sugar, and dark molasses in a heavy-bottomed saucepan. Heat over low heat, stirring as needed, until the butter has melted and the mixture is even.
1/2 cup butter, 2 cups white granulated sugar, 1/2 cup dark molasses
Increase the heat to medium and whisk until the mixture becomes a thick, caramel-colored syrup. Pour it into a large stainless steel mixing bowl and cool to lukewarm for about 15 minutes, stirring occasionally.
Mix in the large whole eggs one at a time, fully combining each before adding the next. Stir in the minced fresh ginger root.
2 large whole eggs, 2 tablespoons fresh ginger root
Sift the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt into a medium stainless steel mixing bowl.
4 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 2 teaspoons ground cloves, 1 teaspoon salt
Add the sifted dry mixture to the liquid mixture and mix thoroughly until no dry pockets remain. Place the bowl in the refrigerator until the dough is well chilled, about 1 hour.

Shape, Bake, and Cool

Near the end of the chilling time, preheat the oven to 350°F and line one large baking sheet with parchment paper.
Place white granulated sugar in a small shallow bowl. Roll the chilled dough into 24 walnut-size balls, coat each ball in the sugar, arrange them on the prepared baking sheet, and flatten each with the palm of your hand.
white granulated sugar
Bake at 350°F for 10 to 12 minutes, checking at 10 minutes. Remove the sheet from the oven and let the cookies set and cool on the sheet for about 15 minutes, until cool enough to lift and serve.

Notes

Cool the syrup to lukewarm before adding the eggs. Chill the dough for about 1 hour, until well chilled. Bake for 10 to 12 minutes, checking at 10 minutes. Use only as much rolling sugar as needed to coat the 24 dough balls.

Nutrition