The Perfect Ginger Molasses Cookie
There’s something about ginger that makes me happy. Doesn’t really matter whether you put it with vodka, a salad, or in a cookie, I’M IN!
For Christmas eve last year, I gave my first go with Ginger Molasses cookies and I thought they turned out o.k. I can’t remember where I found the recipe, but I thought they were a little poufy, cakey and a bit dry. Still ok to serve, but I’ve been looking for a new recipe to adapt this year and I’ve finally found the one!
How to Get a Perfectly Baked Cookie
Instagram is probably the best thing since sliced bread. Yes, it can seem a bit superficial at times, but if you’re following the right accounts, it can actually be quite educational. I saw this new cookie technique on Instagram over the weekend that has truly changed everything!
Pan-Banging Cookie Technique – How to:
- Bake your cookies for about 3-4 minutes. Then open the oven and draw out the rack. Pick up the baking pan and lift 4 inches off the rack. Then… DROP.
- Bake another 1-2 minutes and do it again.
- Finishing baking your cookies (probably another 2 minutes) or until desired doneness.
The finished product leaves you with a flatter cookie, with crispier edges and a softer middle. THE PERFECT COOKIE, in my opinion.
Recipe adapted from The Vanilla Bean Blog

Ginger Molasses Cookies
Ingredients
- 1 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 pinch cloves
- 12 tbsp unsalted butter
- 1 1/2 cup granulated sugar (more loose sugar for rolling before baking)
- 2 tbsp molasses Grandma's Molasses
- 1 egg
- 1 tsp vanilla extract
Instructions
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Adjust oven rack to the middle position. Preheat the oven to 350°F. Line baking sheets with parchment paper.
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In a small bowl, stir together the flour, baking soda, salt, ginger, cinnamon, and cloves.
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In the bowl of a stand mixer, using the paddle attachment, beat the butter and sugar on medium until creamy.
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Add the molasses, egg, and vanilla, and mix on low to combine.
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Add the flour mixture and mix on low until combined.
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Remove the bowl from the stand mixer, and using a spatula, make sure the molasses is completely combined into the dough.
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Next, form dough into balls and roll in more granulated sugar. Space cookies 1-2 inches apart and bake for 8-9 minutes or until desired doneness.
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Use pan-banging instructions above to mimic photos!
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