Baking · Spice cookies
Blackstrap Ginger Cookies
Blackstrap molasses brings a dark, slightly bitter sweetness that stands up to ginger and cinnamon. Brown sugar and butter round out that flavor in these small, egg-free cookies.
Jump to ingredients
- Yield
- 18 small cookies
- Prep
- 15 min
- Cook
- 10 min
- Rest / chill
- 30 min
- Total
- 55 min
Ingredients
1 1/4 cups all-purpose flourKing Arthur: USDA Organic- 1 teaspoon ground ginger
1/2 teaspoon ground cinnamonMorton & Bassett: USDA Organic- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup packed brown sugar
2 tablespoons blackstrap molassesPlantation: USDA Organic- 1 tablespoon water
- 2 tablespoons granulated sugar, for rolling
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Mix the spices
Whisk flour, ginger, cinnamon, baking soda and salt in a bowl. Check that no pockets of soda remain, which can leave a harsh taste in the baked cookies.
Make molasses dough
Cream butter and brown sugar with a spoon until smooth. Stir in molasses and water, then fold in the flour mixture just until a soft dough forms. Do not taste raw dough, even though it has no egg.
Chill and portion
Cover and chill for 20 minutes while heating the oven to 350°F. Divide into 18 equal balls, roll lightly in granulated sugar and arrange 2 inches apart on one large parchment-lined baking sheet; flatten slightly.
Bake and cool
Bake for 9 to 10 minutes until edges are set and centers look matte rather than wet. Leave on the sheet for 5 minutes, then transfer to a rack for 5 minutes; chilling plus cooling totals 30 minutes.
Kitchen tips
Measure sticky molasses in a lightly oiled tablespoon for easier release.
Avoid extending baking until the centers feel hard; they firm as they cool.
Substitutions
Use firm dairy-free baking sticks for a dairy-free variation and recheck labels.
A labeled gluten-free cup-for-cup baking blend may replace flour; chill until scoopable and expect a different spread. Check spices and baking soda too.
Storage
Keep fully cooled cookies airtight at room temperature for up to 4 days. Freeze in a sealed container for up to 1 month.
Serving suggestions
Serve small cookies with tea or coffee, giving the deep molasses flavor room to stand on its own.
Make ahead
Refrigerate covered dough for up to 24 hours. Let it soften just enough to portion, then bake; the stated total assumes the shorter 20-minute chill.
Allergen details
Contains: wheat, milk.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- King Arthur All Purpose Flour - 2 2 # × 1 — $7.41
- Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
- Plantation Organic Blackstrap Molasses Syrup - 15 oz × 1 — $11.97
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Read recipe →Frequently asked questions
Can I add extra blackstrap molasses?
Keep the measured amount for this dough. Extra liquid changes spreading, and the strong blackstrap flavor can overpower the spices.
Why are there no eggs?
This small cookie dough gets moisture from molasses and water and structure from flour. Raw flour still needs baking, so do not taste the unbaked dough.