A snickerdoodle/ginger cookie hybrid, that is soft, sweet and spiced. This is a pretty big recipe so cut it in half if you want less cookies… but who wants less cookies honestly?

Some of our favourite family cookies! We make them year round even though technically they are more of a winter cookie, but it’s snowing today in March, so perhaps it’s the perfect time to share these cozy cookies!

These ginger molasses cookies are soft in the centre, lightly crisp around the edges, and full of warm spice, and the sugar on the outside makes them sparkle like little magical cookies!!

A blend of hard and soft fresh-milled wheats keeps the cookies tender while still giving them enough structure to hold their shape.

Letting the dough rest briefly in the refrigerator allows the flour to hydrate and the spices to develop, which improves both flavour and texture.

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Ingredients

Cookie Dough

• ½ cup sugar
• 1½ cups brown sugar
• 1½ cups butter, softened
• 2 eggs
• 4 tsp vanilla
• ½ cup molasses
• 3 tsp cinnamon
• 2 tsp ginger
• ½ tsp cloves
• ¼ tsp nutmeg
• ¼ tsp allspice
• 675 g fresh-milled flour (about 4½ cups)
• 2 Tbsp cornstarch (if omitted, increase the flour slightly)
• 3 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Flour Blend: Use a 50/50 mix of hard and soft wheats.

Hard wheats: hard red, hard white, or khorasan (Kamut)
Soft wheats: einkorn, spelt, or soft white wheat

Cinnamon Sugar Coating

• ¼ cup sugar
• ½–1 tsp cinnamon

Instructions

1. Cream butter and sugars. In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
2. Add wet ingredients. Mix in the eggs, vanilla, and molasses until smooth.
3. Combine dry ingredients. In a separate bowl whisk together the fresh-milled flour, cornstarch, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt.
4. Make the dough. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
5. Shape cookies. Roll the dough into balls.
6. Roll in cinnamon sugar. Mix the sugar and cinnamon together and roll each dough ball in the mixture.
7. Refrigerate. Place the dough balls on a tray and refrigerate for 30–60 minutes to allow the flour to hydrate.
8. Bake. Bake at 350°F for 10–12 minutes, until the edges are set and the tops begin to crack. Let the cookies cool slightly on the pan before transferring to a rack.

Proverbs 16:24

“Pleasant words are like a honeycomb, sweetness to the soul and health to the body.”