The Ultimate Crinkly Molasses Ginger Syrup Cookies: A Perfectly Spiced & Chewy Delight
Welcome to a journey of flavor where classic molasses cookies get a sensational upgrade! What started as a simple recipe for “Crinkly Molasses Cookies” has evolved into something truly extraordinary. We’re delighted to reintroduce these festive treats as Molasses Ginger Syrup Cookies. While they are undeniably delicious with just molasses, the addition of rich, aromatic ginger syrup elevates them to an entirely new level of spicy-sweet perfection. This unique combination creates a depth of flavor that is both comforting and exhilarating, making these cookies an instant favorite for any occasion.
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The Irresistible Fusion: Molasses and Ginger Syrup
Our quest for the ultimate ginger cookie led us to adapt a fantastic recipe from King Arthur Baking. Their original version brilliantly suggests a blend of half molasses and half Ginger People brand ginger syrup. While they offer the flexibility to make the cookies with molasses alone, we can wholeheartedly attest that the ginger syrup version is a game-changer. The robust, slightly fiery kick of the ginger syrup beautifully complements the deep, caramel notes of the molasses, creating a more complex and nuanced flavor profile that is utterly captivating.
The difference is not just in taste; it also subtly affects the appearance. Take, for instance, the cookie pictured below, set against a charming blue background. This particular batch was made using molasses only, and it resulted in a darker hue compared to those baked with the ginger syrup blend. It’s truly fascinating how the specific brands and ratios of molasses and ginger syrup can influence not only the color but also the overall flavor intensity and even the texture of the finished cookies. Experimenting with different brands of molasses—from light to robust or blackstrap—can yield surprisingly varied results, each with its own delightful character. For these cookies, we prefer a mild molasses to allow the ginger syrup’s vibrancy to shine without being overwhelmed.
Achieving the Perfect Crinkle: Recipe Notes & Dough Secrets
One of the most appealing aspects of these cookies is their delightful crinkly texture. To achieve this signature look and ensure the best possible bake, we’ve fine-tuned some essential elements of the recipe. The original version primarily calls for butter, and indeed, you can certainly use all butter if that’s your preference. However, through our baking trials, we discovered a significant improvement when we opted to swap out half of the butter for shortening. This simple change had a remarkable impact: the cookies spread more uniformly, resulting in a neater, more evenly rounded shape. They also came out a little thicker, which contributed to a more substantial and aesthetically pleasing cookie.
Beyond the visual appeal, using a butter-shortening blend also makes the dough much sturdier and easier to handle. This increased stability means you often won’t need to chill the dough before rolling, saving you valuable time in the kitchen. If you do choose to use all butter, a quick chill of about 30 minutes will help firm up the dough, preventing excessive spreading and ensuring those beautiful crinkles emerge during baking. The key to the crinkly effect is often a combination of the fat content, the amount of leavening agent (baking soda, which reacts with the acidic molasses), and the outer coating of sugar that crystallizes and cracks as the cookie expands.
Ingredient Spotlight: The Building Blocks of Flavor
Understanding the role of each ingredient is crucial for baking success. For these Molasses Ginger Syrup Cookies, every component contributes to their distinctive taste and texture:
- Unbleached All-Purpose Flour (King Arthur recommended): We specify unbleached all-purpose flour because its slightly higher protein content compared to bleached flour provides a chewier texture without making the cookies tough. King Arthur flour, in particular, is known for its consistent quality, which is vital for baking.
- Salt: A small but mighty ingredient, salt enhances all the other flavors, balancing the sweetness and bringing out the nuances of the spices.
- Baking Soda: This is the leavening agent responsible for the cookie’s rise and, importantly, its signature crinkly appearance. It reacts with the acidic molasses to produce carbon dioxide gas, which creates those characteristic fissures on the surface.
- Ground Ginger, Cloves, and Cinnamon: This trio forms the warm, aromatic heart of our spice blend. Ground ginger provides a vibrant, peppery heat, cloves add a deep, pungent warmth, and cinnamon offers sweet, woody notes. Together, they evoke the comforting essence of classic gingerbread.
- Unsalted Butter (Softened): Butter contributes richness, flavor, and tenderness. Softened butter creams easily with sugar, incorporating air for a light texture.
- Shortening (Optional, but Recommended): As discussed, substituting half the butter with shortening can significantly improve the cookie’s structure and spread, yielding thicker, neater cookies without the need for chilling the dough. It also helps prevent excessive browning and creates a more delicate crumb.
- Granulated Sugar: Essential for sweetness and structure. When creamed with butter, it helps create a light and airy dough. It’s also used for rolling, contributing to the “crinkle” effect and a pleasant sugary crunch.
- Mild Molasses: This provides the signature deep, caramelized flavor and chewy texture characteristic of molasses cookies. Using a mild variety ensures the ginger syrup isn’t overshadowed, allowing both flavors to harmonize beautifully.
- Ginger People Strong Ginger Syrup: This is the star ingredient that truly elevates these cookies. Its concentrated, spicy-sweet ginger flavor adds an unparalleled zing and depth that cannot be achieved with molasses alone. It’s what makes these cookies truly special.
- Large Egg: Acts as a binder, providing structure and moisture, and enriching the dough.
- Sparkling or Granulated Sugar (for topping): Rolling the dough balls in sugar before baking not only adds a beautiful sparkle but also helps achieve that desirable crinkled surface as the cookies spread.
Baking to Perfection: Tips for Success
Baking these cookies is a straightforward process, but a few tips can ensure flawless results every time:
- Accurate Measuring: Especially for flour, using a kitchen scale (grams) is highly recommended for precision, as cup measurements can vary significantly.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together properly with the sugar, creating an emulsified, airy base for your dough.
- Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- Uniform Scooping: Use a cookie scoop to ensure all your cookies are the same size. This guarantees even baking and a consistent appearance. If you don’t have a scoop, measure tablespoon-sized portions.
- Preheat Thoroughly: Always preheat your oven for at least 15-20 minutes before baking. A consistently hot oven is crucial for proper cookie spread and texture.
- Parchment Paper is Your Friend: Lining your baking sheets with parchment paper prevents sticking and makes cleanup a breeze. It also helps with even heat distribution.
- The Sugar Roll: Don’t skip rolling the shaped dough balls in sugar. This not only gives them a beautiful sparkly finish but is key to developing those characteristic crinkles.
- Watch for Doneness: Molasses cookies can be tricky to tell when done because of their dark color. Look for cookies that are puffed and set around the edges, but still appear slightly soft in the center. They will continue to firm up as they cool.
- Cooling Process: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack. This allows them to set fully and prevents them from breaking when moved.
Variations and Enjoyment
While the ginger syrup version is our top recommendation, these cookies are versatile. If you find yourself without ginger syrup, you can simply increase the mild molasses to ¼ cup. The cookies will still be wonderfully spiced and chewy, just with a slightly less pronounced ginger kick. For those who adore ginger, you might also enjoy the Three-Ginger Cookies from Silver Palate, which offer a delightful ginger flavor without needing syrup.
These Molasses Ginger Syrup Cookies are perfect for holiday gatherings, cozy evenings, or simply as a special treat with your afternoon tea or coffee. They pair exceptionally well with a glass of cold milk, or even a scoop of vanilla bean ice cream for an extra indulgence. Store them in an airtight container at room temperature for up to a week to maintain their irresistible chewiness.
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Recipe
Ginger Molasses Cookies
Anna
Pin Recipe
Ingredients
- 1 ¾ cups unbleached all-purpose flour (like King Arthur) (210 grams)
- ⅜ teaspoon salt
- 1 ⅛ teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon cinnamon
- 8 tablespoons unsalted butter, softened (114 grams) or (56 grams butter and 48 grams of shortening)
- ½ cup granulated sugar (95 grams)
- 2 tablespoons mild molasses (40 grams)
- 2 tablespoons Ginger People strong ginger syrup
- 1 large egg
- Topping: Sparkling or granulated sugar
Instructions
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In a medium bowl, whisk together the flour, salt, baking soda, ground ginger, cloves, and cinnamon. Set this dry mixture aside.
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In a large mixing bowl, using an electric mixer, beat the softened butter (or the butter and shortening combination if using) and granulated sugar together until the mixture is light, fluffy, and pale in color. Then, beat in the molasses and ginger syrup until well combined. Finally, beat in the large egg, making sure to scrape down the sides of the bowl frequently to ensure everything is incorporated.
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Gradually add the reserved flour mixture to the wet ingredients. Stir with a sturdy wooden spoon or a heavy-duty rubber scraper until a soft, cohesive dough forms. Avoid overmixing.
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Portion the dough into approximately 20 tablespoon-sized blobs onto plates or a baking sheet. If using all butter, chill the dough for about 30 minutes, or until it’s firm enough to easily shape into neat balls. If you’ve used shortening in your dough, chilling may not be necessary as the dough is typically sturdier. Alternatively, use a medium-sized cookie scoop for consistent sizing.
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
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Shape each pre-portioned dough blob into a neat, round ball. Roll the tops of these balls generously in sparkling sugar or granulated sugar; this step is crucial for achieving the beautiful crinkly texture and adding a delightful crunch.
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Place the sugar-coated dough balls onto the prepared baking sheets, leaving enough space between them for spreading. Bake one sheet at a time for approximately 10 minutes, or until the cookies are puffed up and the edges are set, but the centers still look slightly soft.
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Allow the baked cookies to cool on the baking sheet for about 2 minutes. This brief cooling period helps them firm up. Then, carefully transfer them to a wire rack to finish cooling completely. Enjoy your perfectly spiced, crinkly ginger molasses cookies!