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Grandpa's Old Fashioned Molasses Ginger Cookies | Get Inspired Everyday!

Grandpa’s Molasses Ginger Cookies


  • Author: Get Inspired Everyday!
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 36 3" cookies 1x
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Ingredients

  • 3/4 cup salted butter
  • 3/4 cup organic turbinado sugar
  • 1/4 cup unsulphured blackstrap molasses
  • 1 egg
  • 1 1/2 Teaspoons Vietnamese cinnamon
  • 3/4 Teaspoon ground cloves
  • 3/4 Teaspoon ground ginger
  • 1/4 Teaspoon sea salt or to taste (you’ll need less if it’s table salt)
  • 2 Teaspoons baking soda
  • 2 cups gluten free flour, I used Namaste
  • about 1/4 cup extra sugar for rolling the cookies

Instructions

  1. Preheat the oven to 375ºF and line a baking sheet with parchment paper.
  2. Cream the butter and sugar together with an electric mixer until light and fluffy, 4-5 minutes, scraping down the sides 2-3 times.
  3. Add the molasses, egg, and spices, and beat to combine, about 1 minute, scraping down the sides when needed.
  4. In a separate bowl, combine the sea salt, baking soda, and flour.
  5. Add the flour mixture to the butter mixture and mix until combined with no flour pockets remaining.
  6. Shape the cookies by spooning out 2 Tablespoons of dough at a time and rolling each portion into balls. Roll the cookie balls in the extra sugar before placing them on the parchment lined baking sheet.
  7. Bake the cookies for 6-8 minutes or until they’ve puffed up in the middles but are still moist in the center.
  8. Remove the cookies from the oven and cool on a cooling rack. Repeat the shaping and baking process until all the cookie dough has been baked.
  9. Cooled cookies can be store at room temperature for 2-3 days or frozen for up to 1 month.

Notes

If you like your cookies on the bigger side, about 5″ across this recipe will make around 2 dozen in that size.