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Best Molasses Cookies with Ginger

Best Molasses Cookies with Ginger

Move over chocolate chip and oatmeal raisin, there’s a new cookie in town that’s rich in flavor without being overly sweet or sinfully decadent. Heck, we might even claim that it’s a power food and healthy owing to the inclusion of Dukkan Egyptian Molasses, a molasses that is pure, full of iron and other minerals and free from the many preservatives and additives that you would find in many molasses in the market. We love making this recipe year round. Gingerbread cookies are often relegated to the colder fall and winter seasons, but we believe that a good cookie is a good cookie, and should be enjoyed no matter what the time of year or holiday season is. 

The best molasses to bake with is the light and unsulphured kind. It imparts a delicate, floral flavor to your baking and it adds a beautiful color to any dough, helping create cookies that come out of the oven a lovely caramel golden color. We flavor this recipe, the best molasses cookies with ginger, with nutmeg and cinnamon rather than cloves. Although cloves add a really warm flavor note to cookies, they also seem to be the spice that children have the hardest time appreciating at a young age. 

This recipe is great to make and have on hand for after school snacks, lunch box treats and as a quick grab and go bite for parents and children on morning school runs. The molasses, rich in iron, helps give one a boost in the morning. Make these and serve the same day for the best flavor and experience. Otherwise, leftovers can keep in an airtight container for 3 days or so.





About 20 Cookies


3 Hours 




3 cups all purpose flour 

1 teaspoon ginger powder 

1 ½ teaspoon cinnamon 

1 ½ teaspoon nutmeg 

½ teaspoon allspice 

1 teaspoon baking powder 

Pinch of salt 

3 sticks unsalted butter 

¾ cups Dukkan Egyptian Molasses 

½ cup sugar 

2 eggs 

1 teaspoon vanilla essence 

1 cup sugar (for rolling)


Step 1:

Whisk together the flour, spices, baking powder and salt. 


Step 2:

In another bowl, beat the butter, sugar and molasses until fully combined. Do this on a low to medium speed as it helps bring out the flavors and incorporate the ingredients together well and fully. You’ll need to occasionally scrape down the edges of the bowl to ensure all ingredients are combined together well. 


Step 3:

Beat in each egg one at a time to ensure it’s been fully incorporated. Keep scraping the bowl to ensure all ingredients are fully incorporated and well. 


Step 4:

Add the vanilla essence and beat one more time. 


Step 5:

Add the dry ingredients to the wet ingredients and mix until all has been incorporated. 


Step 6:

Chill the dough for at least 2 hours. This will really help you create firm cookies that don’t run when being baked, but also hold a soft center. 


Step 7:

Heat oven to 325 degrees Fahrenheit to heat up as you prepare your cookies. 


Step 8:

Line two baking sheets with parchment paper, and start to scoop out golf ball sizes of doughs. Roll them into a ball and then roll them in the brown sugar and then flatten them on the baking sheet. 


Step 9:

Bake the cookies for about 12 minutews until they are golden brown on top and around the edges. The top of the cookie should spring back when lightly touched. If not, pop into the oven for another two minutes or so. 


Step 10:

Take out of the oven and let cool, and then transfer onto a wire rack to cool further. The cookie will harden on the outside slightly but remain soft on the inside.

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