Vanilla Bean Ginger Molasses Cookies: chewy ginger molasses cookies. Makes 30 cookies in about 1.1 hours.
Vanilla Bean Ginger Molasses Cookies
Baking
Cookies bars
Vanilla: Paste
Medium
Your note
Edit
Vanilla Bean Ginger Molasses Cookies: chewy ginger molasses cookies. Makes 30 cookies in about 1.1 hours.
Prep
25 min
Cook
12 min
Cooling
30 min
Total
1 hr 7 min
Yield
30 cookies
Diet
—
Ingredients
Adjust yield
cookies
Scales from a half to a double batch; bake the extra trays in rounds.
- ¾ cup (170.0 g)unsalted butter
- ¾ cup (160.0 g)dark brown sugar
- ¼ cup (90.0 g)molasses
- 1.0 (50.0 g)large egg
- 2 ⅓ cups (300.0 g)all-purpose flour
- 1.0 tbsp (8.0 g)ground ginger
- 1 ½ tsp (4.0 g)ground cinnamon
- 1 ¼ tsp (6.0 g)baking soda
- ½ tsp (3.0 g)fine salt
- ¼ cup (50.0 g)granulated sugar
- 1 ½ tsp (8.0 ml)vanilla bean paste
Fresh ingredient guides
Make it at home
- Must-have Stainless Cookie Scoop Same-size portions that bake evenly, every time. View on Amazon › (opens in a new tab)
- Makes it easier Nordic Ware Half Sheet Pan The heavy aluminum pan bakeries use: even browning, no warping. View on Amazon › (opens in a new tab)
- Worth the upgrade KitchenAid Artisan 5-Qt Stand Mixer Does the beating and kneading for you, hands-free. View on Amazon › (opens in a new tab)
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.
Baking tools for this recipe
Instructions
- Line two cookie sheets with parchment. Heat the oven to 350°F (177°C).
- Cream or thoroughly mix the measured butter and sugars; beat in all listed eggs, yolks and liquid ingredients until evenly incorporated.
- Whisk flour, raising agents, salt, oats (if listed) and all powdered aromatic additions in a separate bowl; mix into the wet mixture just until no dry streaks remain. Fold in all nuts and dried fruit.
- Refrigerate dough for 30 minutes. Portion into 30 g mounds, spaced 7 cm apart; flatten slightly only if dough is stiff.
- Bake 10–14 minutes until edges set and centers look slightly underdone. Cool 5 minutes on the sheet, then finish cooling on a rack.
- For gift boxes, wait until cookies cool completely; pack between parchment layers in an airtight tin.
Tips
- Measure flour by weight; extra flour makes dense, dry cookies.
- Chilled dough and parchment promote even geometry and prevent sticking.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make vanilla bean ginger molasses cookies?
Plan on 25 minutes of prep and 12 minutes of cooking, plus 30 minutes to chill. The recipe makes 30 cookies.
How should I store vanilla bean ginger molasses cookies?
Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.
Can I make vanilla bean ginger molasses cookies ahead?
Yes. Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.
Can I use a different form of vanilla?
Yes. This recipe uses 1.5 tsp vanilla bean paste (8 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 30 servings this recipe makes.
117
Calories / serving
4.9g
Fat
17.2g
Carbs
1.3g
Protein
9.3g
Sugar
Whole recipe (30 servings): ~3510 cal · 147g fat · 516g carbs · 39g protein · 279g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Browse available VanillaGoods products below. Check each product's origin and form against the ingredient list; these recommendations do not change the recipe's quantities or preparation method.
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment