Chewy Ginger Molasses Cookies | Holiday Baking | The Good Stuff with Mary Berg

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often less expensive.

In a food processor, combine 1 cup of white sugar with 2 tablespoons of molasses to make brown sugar; blitz to combine.

In a stand mixer, add 1/2 cup of unsalted butter, 1/2 cup of white sugar, and 1/2 cup of brown sugar; mix until combined.

Add 1/4 cup of molasses to the mixer; mix until combined.

Add 1 egg and 1/2 teaspoon of vanilla extract to the mixture; ensure the egg is at room temperature before adding.

In a separate bowl, combine 1 cup of all-purpose flour, 1 cup of bread flour, 2 teaspoons of cornstarch, 1.5 teaspoons of baking soda, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and a pinch of salt; whisk to combine.

Gradually add the dry ingredients to the wet ingredients in the stand mixer; mix until just combined.

Using a disher, scoop out about 2 tablespoons of dough, roll in turbinado sugar, and place on a parchment-lined baking sheet without squishing them.

Freeze the baking sheet with the dough balls until solid, then transfer to a zip-top bag for later use.

When ready to bake, preheat the oven to 350°F (175°C) and bake the cookies for 8-10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens