Part of Rebecca Masson’s original lineup when she started Fluff Bake Bar nine years ago, these sweet ginger molasses cookies are from her great-grandmother’s recipe.
“It’s a lot of fresh ginger,” says Masson. She prefers Steen’s molasses for the recipe, but you can substitute Grandma’s, which is cheaper and more plentiful at grocery stores. Whatever you use, be ready for a zesty bite of soft, chewy goodness.
“What’s good is if you sandwich some ice cream in between them,” says Masson. “You can even make a cream cheese buttercream frosting and sandwich that in between them, too.”
We might just need another picnic for that.
- 2.75 c all-purpose flour
- 2 tsp baking soda
- 1 T ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 c unsalted butter, at room temperature 3⁄4 c brown sugar, firmly packed
- 1 egg
- 1/3 c molasses (Steen’s is best)
- 1 T fresh ginger, finely minced
- 1/2 c turbinado sugar, for coating
- Preheat oven to 350 degrees.
- In a bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and salt. Set aside.
- Cream butter and brown sugar until light and fluffy. Add the egg, molasses, and fresh ginger until just incorporated. Scrape down the sides of the bowl, and add the dry ingredients. Mix until just incorporated.
- Place dough in a bowl or container, cover with plastic wrap, and refrigerate for at least four hours. The dough is quite sticky.
- Scoop the dough using a 11⁄2 oz scoop, roll in the turbinado sugar, and place on a sheet pan lined with parchment. Bake in oven for 12–13 minutes, until the cookie begins to crack on top.