Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
American
Chewy Five Spice Ginger Molasses Cookies
Recipe

12 INGREDIENTS • 13 STEPS • 1HR

Chewy Five Spice Ginger Molasses Cookies

4
2 ratings
These ginger molasses cookies are soft and chewy with a hint of five spice and vanilla. They are fantastic on their own, and absolutely to die for when paired up with ice cream and made into a ice cream sandwich!
Add to plan
logo
Chewy Five Spice Ginger Molasses Cookies
Save
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
These ginger molasses cookies are soft and chewy with a hint of five spice and vanilla. They are fantastic on their own, and absolutely to die for when paired up with ice cream and made into a ice cream sandwich!
1HR
Total Time
$0.73
Cost Per Serving
Ingredients
Servings
12
US / Metric
Wet Ingredients
Unsalted Butter
1 Tbsp
Unsalted Butter, softened
Granulated Sugar
1 1/2 cups
Granulated Sugar
Egg
2
Large Eggs
Fancy Molasses
1/2 cup
Fancy Molasses
Vanilla Extract
1 Tbsp
Vanilla Extract
Dry Ingredients
All-Purpose Flour
4 cups
All-Purpose Flour
Baking Soda
1 Tbsp
Baking Soda
Salt
1/2 tsp
Salt
Ground Ginger
1/2 Tbsp
Ground Ginger
Ground Cinnamon
1 tsp
Ground Cinnamon
Chinese Five Spice Powder
1 tsp
Chinese Five Spice Powder
Granulated Sugar
1/4 cup
Granulated Sugar
for rolling
Nutrition Per Serving
VIEW ALL
Calories
321
Fat
1.6 g
Protein
4.3 g
Carbs
72.1 g
Add to plan
logo
Chewy Five Spice Ginger Molasses Cookies
Save
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com

Author's Notes

The dough for this cookie is very soft but it is intended to create a soft and chewy cookie. Try to work fast when rolling them into balls use the bowl of sugar to coat the cookie dough balls by swirling it around so you don’t need to touch it too much. If your hands are too warm to handle the dough (gets very soft and melty on you) cool your hands by running some cold water on your wrists. When you are measuring out your flour, make sure you use a knife and scrape off the excess flour. You don’t want 1 ‘heaping’ cup of flour, just 1 cup of flour.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Set your oven rack to the middle of the oven. Line your cookie trays with parchment paper and set aside.
step 3
Using a stand mixer or hand mixer, cream together the Unsalted Butter (1 Tbsp) and Granulated Sugar (1 1/2 cups) until it is a pale yellow colour and fluffy.
step 3 Using a stand mixer or hand mixer, cream together the Unsalted Butter (1 Tbsp) and Granulated Sugar (1 1/2 cups) until it is a pale yellow colour and fluffy.
step 4
Add in the Eggs (2) one at a time and continue to mix.
step 5
Add in the Fancy Molasses (1/2 cup) and Vanilla Extract (1 Tbsp) and continue to mix until everything is well incorporated and fluffy. Make sure you are also scraping down the sides of the bowl so that everything is evenly mixed.
step 5 Add in the Fancy Molasses (1/2 cup) and Vanilla Extract (1 Tbsp) and continue to mix until everything is well incorporated and fluffy. Make sure you are also scraping down the sides of the bowl so that everything is evenly mixed.
step 6
In a separate bowl, combine All-Purpose Flour (4 cups), Baking Soda (1 Tbsp), Salt (1/2 tsp), Ground Ginger (1/2 Tbsp), Ground Cinnamon (1 tsp), Chinese Five Spice Powder (1 tsp) and mix well. If your baking soda is clumpy, make sure to break apart the clumps with your fingers before adding it to the dry mixture.
step 7
Slowly add in the dry mixture in a few batches into the wet mixture and mix on low speed so the flour doesn’t fly everywhere. Remember to occasionally scrape down the bowl so you mix the dough evenly.
step 7 Slowly add in the dry mixture in a few batches into the wet mixture and mix on low speed so the flour doesn’t fly everywhere. Remember to occasionally scrape down the bowl so you mix the dough evenly.
step 8
In a bowl, add in Granulated Sugar (1/4 cup) and roll the cookie dough in it. Use 1 1/2 tablespoon to 2 tablespoon sized dough balls, slightly larger than a golf ball size. If your hands are super warm and are finding the dough tough to work with since it is very soft, try cool your hands down by running cold water on your wrist.
step 8 In a bowl, add in Granulated Sugar (1/4 cup) and roll the cookie dough in it. Use 1 1/2 tablespoon to 2 tablespoon sized dough balls, slightly larger than a golf ball size. If your hands are super warm and are finding the dough tough to work with since it is very soft, try cool your hands down by running cold water on your wrist.
step 9
Add them to the cookie sheet with 2 inches of space between them. No need to press down the dough, keep them as balls.
step 10
Bake the cookies, 1 tray at a time for 10-12 minutes. Since every oven is different, start with 10 minutes and watch it. It should start to flatten up a little bit with a puffy center and a few cracks at around 8 minutes or so. Do not overcook the cookies, else they will not flatten during the cooling stage.
step 10 Bake the cookies, 1 tray at a time for 10-12 minutes. Since every oven is different, start with 10 minutes and watch it. It should start to flatten up a little bit with a puffy center and a few cracks at around 8 minutes or so. Do not overcook the cookies, else they will not flatten during the cooling stage.
step 11
Do not remove the cookies from the cookie sheets for at least 10 minutes. Let the cookies cool on the cookie sheet and don’t move it. It is still cooking from the residual heat. During this time the cookie will slowly deflate and flatten itself down.
step 12
Once the cookie has cooled for 10-15 minutes, transfer them to a cooking rack.
step 13
Enjoy them as is or sandwich them with some vanilla ice cream!
step 13 Enjoy them as is or sandwich them with some vanilla ice cream!
Tags
view more tags
American
Asian
Shellfish-Free
Cookies
Vegetarian
Dessert
Winter
0 Saved
top