If you follow along on Instagram, you know I’ve been working on a ginger-molasses version of my pan-banging cookies. I finally have the ginger molasses cookies recipe for you, although I’m going to be completely honest – I’m so nervous to share it! I’m terrified you won’t love them as much as the chocolate chip version, so I’ve been obsessively making them trying to get everything just right. I also know that most everyone has a strong opinion on how they want their molasses cookies to be (soft! hard! chewy! dense! coated in sugar! no sugar! fresh ginger! just ground spices!) and these ginger molasses cookies will not appeal to everyone. I did make my dear friend Zoë test them out and she gave them her approval, so I’m going to go ahead and put the recipe out into the world.
Some good news: this particular version doesn’t need to be refrigerated. The molasses and butter in this cookie helps them to spread just fine without the added chill. I also make these a little bit smaller – 2 ounces, instead of 3 ounces. A few things to note: these taste best when the centers are under baked, just like the chocolate chip cookies. Because they are smaller, I bang the pan only 3-4 times instead of 5-6. If you do cook the centers, the outside will be slightly tough when they cool, and they don’t taste as good on the second day. If you get things just right, the outside will be crispy, the centers soft and slightly chewy, and they will still taste great the next day. If you try them, let me know how they turn out for you!
Pan-Banging Ginger Molasses Cookies
NOTES : These cookies are a little different than the chocolate chip cookies – you don’t have to chill them, and they require a little less banging. You really don’t want to overcook the centers here – the cookie edges will get a little too tough. Just like the chocolate chip cookies, the center needs to be under baked (if you look at the photo, there is quite a bit of un-banged surface area). The cookies will still cook on the pan after you take them out of the oven, so the centers won’t be raw, but if you are looking for a completely crispy cookie, this isn’t it. The edges will be crispy, and the centers a little chewy and very soft.
Make sure your cookie batter is completely combined – molasses likes to hang out on the sides of the bowl and streak in the dough, so use a spatula at the end and make sure the batter is uniform.
You don’t have to roll them in sugar, but I prefer them that way.
You can play around with the spices if you want. I only like the teensiest bit of cloves, but you could add a bit more if you like.
These cookies are rather large, but to get the edges to spread out and crinkle, they need to be on the big side. If you want to make the cookies smaller, you won’t get as many ridges on the outer layer, and your center won’t be quite as gooey. They will still be delicious, but not quite what I intended for you.
There is a minimal amount of molasses in these cookies, but adding more makes them really chewy and a little tough.
I think they keep best in the fridge, but I like to eat them at room temperature. MAKES 10 COOKIES
1 3/4 cup (249g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon + 1/8 teaspoon salt
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
12 tablespoons unsalted butter
1 1/2 cup (297g) granulated sugar, plus more for rolling
2 tablespoons mild molasses
1 teaspoon pure vanilla extract
Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.
In a small bowl, whisk the flour, baking soda, salt, ginger, cinnamon, and cloves.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the molasses, egg, and vanilla, and mix on low to combine. Add the flour mixture and mix on low until combined. Remove the bowl from the stand mixer, and using a spatula, make sure the molasses is completely combined into the dough and that the dough is a uniform color.
Form the dough into 2-ounce balls (I use this cookie scoop). Roll the balls in granulated sugar to coat. Place 4 balls an equal distance apart on a prepared pan.
Place the baking sheet in the oven and bake 8 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in about 2 minutes, repeat lifting and dropping the pan. Repeat 3-4 more times to create ridges around the edge of the cookie. Bake 13 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.