Chewy Ginger Cookies with Molasses and Turbinado Sugar
These spiced ginger cookies deliver deep molasses flavor balanced with warming cinnamon, ginger, and cloves. A mixture of coconut oil and cold butter creates a tender, chewy crumb that shatters slightly with each bite. The turbinado sugar coating adds pleasant crystalline texture. Perfect for fall gatherings, holiday platters, or afternoon tea. This version prioritizes chewiness through precise creaming technique and strategic chilling, setting it apart from crisper ginger snaps.
Ingredients
- 1 cup white whole wheat flour, scooped and leveled
- 1 cup all-purpose flour, scooped and leveled
- ½ teaspoon salt
- 2 teaspoon baking soda
- ½ teaspoon ground cloves
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ cup coconut oil, softened not melted
- ½ cup butter, cold and cut into 0.5 tablespoon pats
- 1 cup light brown sugar, scooped and leveled
- 1 large egg
- ¼ cup molasses
- ⅓ cup turbinado sugar, for coating
Instructions
- 1
Preheat oven to 350F and spray a baking sheet with non-stick cooking spray.
- 2
Whisk together flours, salt, baking soda, cloves, cinnamon, and ginger in a medium bowl. Set aside.
- 3
Cream softened coconut oil, cold butter, and brown sugar together on medium speed for 3-4 minutes until light and fluffy.
- 4
Add egg and molasses to the creamed mixture and mix on medium until combined.
- 5
Slowly add dry ingredients in half-cup portions on medium speed, mixing until just combined after each addition. Dough should be thick but easily formable.
- 6
Wrap dough ball in plastic wrap and refrigerate for 30 minutes.
- 7
Using a 1.5 tablespoon cookie scoop, form dough into balls by hand.
- 8
Roll each ball in turbinado sugar and place on prepared baking sheet, spacing 2 inches apart.
- 9
Bake for 10-12 minutes until edges are set but centers yield slightly to touch.
- 10
Let cookies rest on hot baking sheet for 2-3 minutes, then transfer to cooling rack.
Tips
Cream the fat and sugar mixture for the full 3-4 minutes to incorporate air, which creates lift and chewiness rather than density.
Use cold butter cut into pats so it doesn't fully incorporate, leaving tiny butter pockets for texture and chew.
Chill dough for exactly 30 minutes; shorter time yields flatter cookies, longer time yields thicker ones.
Good to Know
Store in an airtight container at room temperature for up to 7 days. Layers of parchment between cookies prevent sticking.
Dough can be wrapped and frozen for up to 3 months. Bake directly from frozen, adding 1-2 minutes to bake time. Baked cookies freeze well for 2 months.
Serve at room temperature with coffee, tea, or milk. Warm slightly before serving to enhance chewiness.
Common Mistakes
Do not melt coconut oil; softened oil maintains emulsion structure needed for chewiness.
Do not skip the chilling step; warm dough spreads excessively and bakes flat.
Do not overbake; remove at 10-12 minutes while centers are underbaked for chewy texture.
Substitutions
FAQ
Can I use all all-purpose flour instead of mixing with whole wheat?
Yes, use 2 cups all-purpose flour total. The result will be lighter and less nutty but equally chewy. Whole wheat adds subtle complexity and slight density.
What if my dough is too sticky to scoop?
The dough may have warmed during creaming. Re-wrap and chill for 15 additional minutes. If still sticky after 30 minutes, flour your hands lightly before scooping.
How long can I keep baked cookies, and can I freeze them?
Room temperature storage lasts 7 days in an airtight container. Freeze baked cookies in freezer bags for up to 2 months. Thaw at room temperature for 30 minutes before serving.