Get the flavrs app for thousands more FREE recipes and cooking videos
Get
Flavrs
Get the flavrs app for thousands of FREE videos and full recipes
App Store Download LinkRecipes QR code

Buzzy Ginger Molasses Cookies Recipe (with Video)

Pescatarian, Gluten, American
Your Image
By
baking_daze

Discover our Buzzy Ginger Molasses Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
9

Prep 3h15min | Cook 15min

Ingredients

Ginger Cookies
- 240 g all-purpose flour
- 1.75 tsp Baking soda
- 1 tsp Ground ginger
- 0.5 tsp Cinnamon
- 0.5 tsp Cloves
- 0.25 tsp Black pepper
- 1.5 tsp finely ground coffee or espresso powder
- 0.25 tsp Kosher salt, Diamond Crystal or reduce by half
- 67 g Extra virgin olive oil
- 147 g dark brown sugar
- 50 g vegan yogurt
- 85 g unsulfured molasses
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp Vanilla extract
- 85 g Crystallized Ginger
- raw sugar
Flavrs app
Get the flavrs app for the full experience
Discover, organize your favorite recipes all in one place
Get app to bookmark recipe

Directions

Make the cookie dough
1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, black pepper, coffee, and salt
2. In a large bowl, whisk together the olive oil and brown sugar for 1 minute
3. Add half of the vegan yogurt and whisk for another minute until the mixture is emulsified; add the remaining yogurt and mix for another minute
4. Add the molasses, vinegar, and vanilla, and mix until combined
5. Add in the dry ingredients and stir together with a firm spatula or spoon until no streaks of flour remain
6. Fold in the crystallized ginger
7. Chill the dough for at least 2 hours or up to 24 hours
Finish and bake the cookies
1. Preheat the oven to 350 F and position two racks in the upper and lower thirds of the oven
2. Using a 1/4 cup cookie scoop or a spoon, measure out dough portions of roughly 75 g; you should have 9 in total
3. Roll the dough into balls, then roll the balls in raw sugar to evenly coat
4. Line two sheet pans with parchment paper; place 5 cookies on one tray and 4 on the other
5. Bake the cookies for 15 mins, until they are puffed and cracked, and the edges feel firm
6. Allow the cookies to cool for 5 minutes on the trays, then transfer to a wire rack to cool completely
7. Cookies keep for up to 5 days in an airtight container at room temperature

See more recipes

Recipe Image
Recipe Image
Recipe Image
Recipe Image
Recipe Image
Flavrs Logo

Discover, organize, and grocery shop your favorite recipes

No Ads

See it in action

Down Chevron