Ask Geist Library Map Trends Infogeist FAQ Pricing

Foodgeist is developed, created, and maintained by one food geek. It gets lonely. It gets expensive. Say hi →

Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

△Foodgeist

Ask Geist Library Map Trends Infogeist FAQ Pricing

Chocolate Ginger Molasses Cookies (International) — Recipe | Foodgeist

△Foodgeist

Ask Geist Library Map Trends Infogeist FAQ Pricing

Home
/
Recipes
/
Chocolate Ginger Molasses Cookies

🍽️recipe·International

Chocolate Ginger Molasses Cookies

Name: Chocolate Ginger Molasses Cookies
Cuisine: International
Ingredients: 1-3/4 cup Plus 2 Tablespoons, All-purpose Flour; 1/2 cups Cocoa Powder; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1-1/4 teaspoon Ground Ginger; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Cloves; 1/8 teaspoons Freshly Grated Nutmeg; 1 cup Raw Cane Sugar, Plus Extra For Rolling; 2/3 cups Melted Coconut Oil; 2 Large Eggs; 1/4 cups Molasses; 1/2 cups Crystallized Ginger And/or Dark Chocolate Chips (optional)

Ingredients

1-3/4 cup Plus 2 Tablespoons, All-purpose Flour

1/2 cups Cocoa Powder

1 teaspoon Baking Powder

1/2 teaspoons Baking Soda

1-1/4 teaspoon Ground Ginger

1 teaspoon Ground Cinnamon

1/2 teaspoons Ground Cloves

1/8 teaspoons Freshly Grated Nutmeg

1 cup Raw Cane Sugar, Plus Extra For Rolling

2/3 cups Melted Coconut Oil

2 Large Eggs

1/4 cups Molasses

1/2 cups Crystallized Ginger And/or Dark Chocolate Chips (optional)

Method

◆

Free Sample

You're reading one of recipes available free. Full library with Gastronome.

Open all →

1.
In a large bowl, sift together dry ingredients and set aside. In the bowl of your stand mixer, beat together sugar and oil until well combined. Add eggs, one at a time, scraping the bowl as necessary. Beat until very light and frothy, about 3-5 minutes. Add molasses and beat until well creamed. Add flour in 3 additions, allowing flour to be well incorporated before the next addition. Mixture will be quite sticky, do not add more flour. If using add-ins (such as crystallized ginger and dark chocolate), fold them in now. Cover the bowl with plastic wrap and refrigerate for at least 30-45 minutes. When ready to bake, preheat oven to 350°F. Form cookies in to large balls (roughly 2-tablespoon-sized) and roll in sugar. Place on a parchment-paper-lined baking tray and bake for 10-12 minutes (mine took 12). Cookies will appear underdone when baked. Allow to cool completely on the baking pan.