I discovered this recipe tucked into an old community cookbook from Nova Scotia, its pages stained with memories and molasses. The first time I made these cookies, my entire kitchen filled with the most incredible aroma—a warm, spicy hug of ginger and cinnamon that felt like autumn itself. That moment, pulling the tray from the oven to see the cookies perfectly crinkled and gleaming, is why I fell in love with baking. I want to share that exact feeling with you. These aren’t just cookies; they’re a fragrant, chewy, soul-warming experience that you simply must try.
Ingredients
- 2¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- ¼ cup molasses (not blackstrap)
Now, let’s talk ingredients, because a few choices here make all the difference. First, the molasses: I’ve learned the hard way that using robust blackstrap molasses will make your cookies far too bitter and intense. Stick with regular, light, or fancy molasses for that perfect deep, sweet flavor. For the spices, please use fresh ground ginger and cinnamon if you can. I once used a jar of ginger that had been in my cupboard for years, and the cookies tasted flat and dusty. Trust me, vibrant spices are non-negotiable for that signature warm kick. And finally, that extra sugar for rolling? Don’t even think about skipping it. It creates a delicate, glittery, slightly crisp shell that contrasts beautifully with the chewy interior.
Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
You don’t need fancy gear for these, but a few tools are heroes. A hand mixer is my go-to for perfectly creaming the butter and sugar until it’s light and fluffy—a step that’s harder to nail by hand. The absolute game-changer, though, is parchment paper or a silicone baking mat. I tried baking a batch directly on a greased tray once, and the bottoms browned too quickly while the tops stayed soft. The parchment provides the ideal, gentle insulation for even baking. And a good wire rack is essential; letting cookies cool in a puddle of their own heat on the hot tray will steam them and make them soggy. I learned that the disappointing way!
Step-by-Step Instructions
First, whisk your dry ingredients—the flour, ginger, cinnamon, baking soda, and salt—in a bowl. Do this separately before you even touch your mixer. I used to be lazy and just add flour first and sprinkle spices on top, but you’ll end up with pockets of intense spice and bites with none. Taking this minute to whisk ensures every single cookie is perfectly and uniformly spiced. In your large bowl, beat the softened butter and sugar together for a good 2-3 minutes. You’re looking for it to become pale and creamy. This isn’t just mixing; you’re incorporating air, which gives the cookies structure. Then, beat in the egg until fully combined, followed by the molasses. It will look messy and beautiful.
Now, gradually add your whisked dry ingredients to the wet mixture. I add it in about three batches, mixing on low speed just until the flour disappears. The moment you see no more dry pockets, stop! Overmixing at this stage is the enemy of a tender cookie; it develops the gluten and can lead to toughness. The dough will be soft and wonderfully fragrant. Cover the bowl and pop it in the refrigerator for at least one hour. I know, the wait is hard, but this chilling time is sacred. It firms up the butter, preventing the cookies from spreading into sad, flat puddles in the oven.(See the next page below to continue…)