American · Dessert · Winter
Chewy Ginger Molasses Cookies
4.6 · community
15m
Prep
11m
Cook
Easy
Level
180
Energy
Crackle-topped, chewy-hearted, triple-ginger: ground in the dough, candied in the bite, and molasses holding the whole dark thing together.
What you need
Ingredients
Servings
22
Before you start
Mise en place
Equipment
Mixing bowls
Whisk
Baking pan
Prep checklist
Butter — soft
Ginger — ground — plus 50 g candied, chopped
Sugar — for rolling
2 steps
Method
1
Cream butter and brown sugar; beat in molasses and egg. Fold in dry ingredients and candied ginger.
2
Chill 30 minutes; roll balls in sugar and bake at 180°C for 10–11 minutes — puffed, crackled, and still soft-centered.
41 min — timer available in cooking mode
Why this works
The crackle comes from the sugar coat and the fall: they puff, then collapse into fissures as the soda's lift expires. Pull them looking underdone.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.
On the plate
Serve it with
Sides
Softly whipped cream
A scoop of vanilla ice cream
Fresh berries
Garnish
Powdered sugar
Chocolate shavings
A few flakes of sea salt
Taste map
Flavour profile
Sweet
5
Salty
1
Sour
1
Bitter
1
Umami
0
Heat
0
Per serving
Nutrition
180
kcal
2g
protein
26g
carbs
8g
fat
3g
fiber
520mg
sodium
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