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Chilli Ginger Molasses Cookies

Ginger molasses cookies are very popular during christmas but that should not be the case.

These cookies are sweet,  full of flavour and with this recipe you get a little bit of heat (thanks to the chilli).

With its characteristic crispy edges and soft chewy centre, its popularity is down to how simple it is to make.

Ginger Molasses Cookies With Chill : Ingredients

  • Sugar: Use dark brown or a mix of brown and white sugar. Reserve some sugar to roll your cookie dough balls in.
  • Butter: Room temperature butter (unsalted). If using salted butter, reduce the salt by half
  • Flour: I used plain flour. You may use whole wheat flour as a substitute
  • Egg: One large at at room temperature
  • Spices: Cinnamon, Clove, Ginger, All spice
  • Chilli: To give that extra heat. Goes well with the other spices.
  • Molasses: Adds the dark rich caramel flavour that complements the spices
  • Salt

How to Make Chilli Ginger Molasses Cookies

  1. In a bowl, add flour, clove, ginger, cinnamon, all spice, chilli, and salt. Whisk together to combine.
  2. Cream the sugars and butter until slightly pale for about 3 minutes.
  3. Add the egg and mix in thoroughly.
  4. Pour in the molasses and mix.
  5. Add half of the flour and spices into the wet mix and combine. Add the other half and mix in.
  6. Cover the bowl with cling film and chill for at leat 2 hours
  7. Preheat the oven to 350°F/Gas mark 4.
  8. Line a baking tray with parchment paper.
  9. Using an ice-cream scoop or a teaspoon, scoop the dough and roll into a ball.
  10. Fill a small plate with some granulated sugar. Coat each ball in sugar and place on a baking tray. Place the balls 10cm apart on the baking tray.
  11. Bake for 10mins. The cookies with form cracks on the top by now. Remove from the oven and le it cool for a further 7 mins on the baking tray before removing to cool on a rack.

chilli ginger molasses cookies..

Yield: 24 cookies

Chilli Ginger Molasses Cookies

chilli ginger molasses cookies..

Sweet Spicy Chilli Ginger Molasses Cookies. Crispy edges and soft chewy centre. Easy to make and definitely delicious.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 150 g Unsalted butter
  • 132 g White Sugar
  • 132 g Dark brown sugar
  • 82 g Molasses
  • 270 g Plain flour
  • 2 tsp Baking Soda
  • 1 tsp Chilli powder
  • 1/2 tbsp Ground ginger
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground cloves
  • 1/2 tsp salt
  • 1 egg

Instructions

    1. In a bowl, mix together the flour, chilli powder, cinnamon, clove, ginger and salt
    2. In another bowl, cream butter and suagr until pale for about 3 minutes.
    3. Add one egg to mixture and whisk.
    4. Add the molasses and combine
    5. Add flour mixture to wet mixture and mix until combine. Add the flour mixture gradually so it doesnt make a mess especially if using a whisk.
    6. Cover with cling film and chill for about 2 hours
    7. Preheat oven to 350F/Gas mark 4.
    8. Line baking tray with parchment paper.
    9. Using a teaspoon or ice cream scoop. Scoop the dough and roll into balls. Coat each ball in sugar and place on baking tray 10cm apart.
    10. Bake for 10 minutes.
    11. Remove from oven and cool in the baking tray for 6-7 minutes before finally removing and cooling on a rack.

Notes

Recipe Tips

  1. It is highly recommended that you chill the dough before baking. The flavours come together and it is easier to roll when cold.
  2. Use room temperature eggs and butter for ease of mixing.
  3. Use an ice cream scoop to ensure even sizes as the cookies will spread when baking.
  4. You may substitute nutmeg for cloves.
  5. Do not overtake and the cookies will harden when they cool. Once the crack is formed after the recommended baking time, take them out of the oven.
  6. Let the cookies cool in the baking tray for about 6-7 minutes. If you remove immediately, they will crumble. Once slightly cooled, they will harden.

Storing your Ginger Molasses Cookies

  • The cookies will keep fine in an air tight container for up to 5 days.
  • You may keep in the fridge in a sealed container for up to 2 weeks
  • To freeze, put in ziplock bags and it will keep in the freezer for up 3 months.

 

 

Here are some cookie recipes you might like

Strawberry pistachio shortcake

Ginger lattice cookies

 

 

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