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Ginger Molasses Cookies

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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:

  1. 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.
  2. Bake another 1-2 minutes and do it again.
  3. 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 flat
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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

  1. Adjust oven rack to the middle position. Preheat the oven to 350°F. Line baking sheets with parchment paper.

  2. In a small bowl, stir together the flour, baking soda, salt, ginger, cinnamon, and cloves.

  3. In the bowl of a stand mixer,  using the paddle attachment, beat the butter and sugar on medium until creamy. 

  4. Add the molasses, egg, and vanilla, and mix on low to combine. 

  5. Add the flour mixture and mix on low until combined. 

  6. Remove the bowl from the stand mixer, and using a spatula, make sure the molasses is completely combined into the dough. 

  7. 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. 

  8. Use pan-banging instructions above to mimic photos! 

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