Ginger Molasses Cookie are my all time favorite cookie, spicy and sweet with just the right amount of chewiness.
But they don’t need to be limited to a Christmas cookie, in fact they are fantastic in the summertime where turned into some fantastic tasting ice cream sandwiches!
I think the thing that makes them extra delicious is the candied ginger mixed into the dough. You can typically find it in smaller pieces in your spice aisle of your supermarket, but I also find it’s easy to buy online. You can find it here in my pantry kit (these product links go to Amazon where I am an affiliate partner)
Freeze the sandwiches over night and then they’ll be easy to slice into (without making a squishy mess!) the following day.
For a step-by-step tutorial you can watch my video below.
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- 1 cup (200g) sugar
- ¾ cup (180 g) butter
- ⅓ cup (80 ml) molasses
- 1 egg
- 1 tsp (5 ml) vanilla extract
- 2 cups (240 ml) flour
- 1 ½ tsp (7.5ml) baking soda
- 1 tsp (5 ml) salt
- 1 ½ tsp (7.5ml) ground cinnamon
- 1 ½ tsp (7.5 ml) ground ginger
- ½ tsp (2.5ml) ground cloves
- 2 tbsp (30 ml) candied ginger, diced
- ¼ cup (50 g) sugar, for rolling cookie dough in
- Pre-heat oven to 350F (176C).
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
- Add molasses, and beat, then add egg and vanilla.
- In a separate bowl whisk together the flour, baking soda, salt, ginger and cloves. Add the flour mixture to the butter mixture, in thirds, beating in between each addition and scraping down the bowl as needed.
- Then add the candied ginger. Refrigerate dough for at least 1 hour.
- Scoop out dough with an ice cream scoop, and then roll in sugar.
- Place cookies on a parchment lined cookie sheet leaving room to spread.
- Bake 15 mins until cookies are set and begin to show cracks.
- Allow to cool completely, assemble sandwiches with 1-2 scoops of ice cream, place assembled sandwiches on a cookie sheet and freeze for at least 1 hour (overnight even better) until ready to serve! Enjoy!