Last Updated on April 15, 2022 by Karen

These ginger molasses cookies are soft, chewy, and filled with warm fragrant spices. Enjoy them on their own or with a scoop of ice cream sandwiched in between!

Remember #3 of my New Year’s Resolutions? Well, after trying my hands at making pork chops, a scallop recipe on Epicurious caught my attention and last night I got down to makin’ it! I pan seared the scallops in a hot pan until they are golden brown on the outside while leaving the center tender and medium. Served with a brown butter lemon sauce and truffled Parmesan risotto on the side, tell me that doesn’t elevate dinner to another level or what!?

To end the work week on a sweet note, I’ve got these cookies to share with you! Well, we’re down to the very last crumb of these Ginger Molasses Cookies so I figure I really should post about them. I planned to make them for Christmas, except that I didn’t give the cookies enough space in between and they spread too much during baking into one big mess. #fail

I caught someone red-handed, eating the whole thing by himself! I ended up cutting them up into awkward squares so that: a) they would fit inside the cookie jar; and b) consumption would be more sensible. ;)

Thankfully, Pastry Mamas came to rescue, suggesting that I resurrect them with a cookie cutter. I gave that idea a whirl by zapping the cookies in the microwave for a few seconds to warm them up, and then cut them out into perfect circles. Done and done — what a cookie-saving tip!

Now that they look way more presentable, can we talk about how awesome these cookies taste? Rich molasses is combined with warm cinnamon, ginger, and cloves to create a batch of soft and chewy cookies that stay soft, chewy, AND fresh for days! There’s a perfect balance of sweetness and spices (not pungent spicy) — these cookies have it all!

I even turned them into ice cream sandwiches! For the ice cream part of the sandwiches, I used Haagen-Dazs’s Vanilla Bean Gelato, which I picked up at the store out of curiosity.

The gelato is filled with specks of vanilla bean but it is unfortunately not as flavorful as I expected. I am thinking it would be great with some pumpkin or sea salt caramel (Talenti is my favorite!) ice cream sandwiched inside. How’s that for an idea?

Anyway, it’s Friday once again, and this one is extra special because I’ve got Monday off for MLK. What’s on tap for you this weekend – errands, events, relaxation? Mine should be a mix of all three. At any rate, have a great one!

Ginger Molasses Cookies + Ice Cream Sandwiches

Servings 2 dozens

Author Karen @ The Tasty Bite

Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda
2 tsps ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
¾ cups unsalted butter softened
1 cup sugar more for coating
¼ cup molasses
1 egg

Instructions

Preheat oven to 350F.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add in molasses and eggs, and mix well. Gradually add in the dry ingredients and beat until combined.
Roll the dough into 1-inch balls, then roll them in a bowl of sugar.
Place the dough balls 2-inches apart on a cookie sheet lined with parchment paper.
Bake for 10 to 12 minutes, or until the cookies are puffy and begin to crack on top.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Serve immediately or store in an airtight container.