Wednesday, 24 December 2014

Chewy Ginger Molasses Cookies

     Christmas eve baking anyone? Why not some super moist ginger molasses cookies? 
I baked up a batch of these yesterday, along with a myriad of other goodies, and the house smelled wonderful! These molasses cookies have all the zestfulness they need, with all the chewiness you want. They are made with fresh ginger which really gives them a surprising zing and a real freshness. 

     There's really not much more I can say about these cookies. They're delicious, they stay soft and chewy for days, and I always eat them way too fast. I suggest making a double batch.

Serves: 24 cookies


  • 2 cups of flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ginger powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup margarine
  • 3/4 cup white sugar
  • 1/2 cup molasses
  • 1 Tbsp fresh grated ginger, packed + 1 Tbsp water


  1. Preheat the oven to 350°F and prepare a large baking sheet with parchment paper.
  2. In a large mixing bowl, mix together flour, baking powder and baking soda, and spices.
  3. In a small mixing bowl, cream together the margarine, sugar, molasses, ginger and water.
  4. Slowly incorporate the wet mixture into the dry until you've formed a crumbly mixture.
  5. Spoon out packed tablespoon-size portions of cookie dough and roll into balls.
  6. Roll the balls in sugar and place on your baking sheet.
  7. Bake for 10-15 minutes, remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack.
Enjoy with a warm beverage next to warm fire (dreaming just a bit).