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Dark molasses. A warm spice finish.

Ginger molasses spice cookies

Ginger and ground cinnamon give these small molasses cookies their warm flavour, with a little black pepper to sharpen the finish. Scoop a consistent dough weight for a simple café bake, an afternoon refreshment or a dessert accompaniment.

Prep
20 min
Cook
25 min
Portion guide
Makes 10 portions

Times are estimates. Original recipe idea for menu development. Adapt seasoning and methods to your kitchen.

Ingredients ↓
Small ginger molasses cookies with cracked tops on a cream ceramic plate; illustrative serving idea.
Serving inspiration.

Ingredients

  • 250 gAll-purpose flour
  • 100 gLight brown sugarBreak up any lumps.
  • 75 gMolassesUse regular unsulphured molasses, not blackstrap.
  • 75 gNeutral cooking oil
  • 50 gWaterRoom temperature.
  • 6 gGround ginger
  • 3 gGround cinnamonKorintji cinnamon, in ground form.
  • 1 gGround black pepperFine powder.
  • 3 gBaking soda
  • 2 gFine salt

Base batch: 20 small cookies, for ten portions of two cookies each; approximately 45–50 g per finished portion.

Make it

  1. Heat the oven to 175°C / 350°F and line two baking trays with baking parchment. Whisk the flour, ginger, cinnamon, pepper, baking soda and salt together thoroughly.
  2. In a second bowl, whisk the brown sugar, molasses, oil and water until evenly combined. Fold in the dry ingredients just until no dry flour remains; avoid prolonged mixing.
  3. Divide into two cookies per portion, approximately 28 g of dough each. Space them well apart on the trays and flatten slightly. Bake for 11–14 minutes, until the edges are set and the tops show small cracks.
  4. Leave on the trays for 5 minutes, then transfer to a rack for at least 5 minutes before serving. The cookies firm as they cool.

The spices behind the dish

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