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Ginger Molasses Cookies {Soft & Chewy}

Easy fat free ginger molasses cookies recipe with no butter, no shortening, no oil, no egg yolks, homemade with simple ingredients. Crispy on the outside but soft and chewy on the inside.

I was so scared to make these fat free ginger cookies since most fat free recipes I have tried have been very disappointing. However, I was pleasantly surprised because these turned out to be wonderful! They are thick, soft, chewy and spicy. My favorite part is the incredible sugary, crunchy tops. These Gingersnap Cookies and Jumbo Gingerbread Men Cookies and this Easy Ginger Cake, all boast the same warm and yet spicy flavor that ginger brings to the culinary world.

Stack of Easy Ginger Molasses Cookies on Rustic Gray Background

How to make ginger molasses cookies recipe from scratch?

  1. Mix ingredients– This includes brown sugar, applesauce, molasses, and fresh ginger, egg whites.
  2. Sift dry ingredients– This includes flour, baking soda, salt, cinnamon, allspice, nutmeg, black pepper, ground clove.
  3. Combine mixtures– Until smooth.
  4. Stir in– Candied ginger.
  5. Chill dough– To make it easy to handle.
  6. Roll small dough balls– In a bowl of cinnamon sugar.
  7. Bake– Until the edges have set. 

What is the difference between ginger cookies and molasses cookies?

Ginger cookies are known for being crisp and “snap” when broken in half. Molasses cookies are known for being soft and chewy in consistency.

What molasses is best for cookies and baking?

I recommend using molasses labeled light, mild, or baking molasses because it contains the most sugar content, making it sweet and perfect for baking.

Why do you put molasses in cookies? What is the purpose?

It adds so much sweetness, depth of color, and also helps to make cookies softer.

Why are my cookies hard after baking? How to soften hard cookies?

This usually means the cookies are over baked, or it could be from improper measuring of ingredients. It can be hard to tell when they are done cooking because they are already a deep brown color. There are different methods to soften hard cookies. You can microwave the cookies with a wet paper towel or you can store them in a cookie jar with a slice of bread, which is my favorite method. Simply, put a slice of bread in a cookie jar with the cookies overnight. By morning, the slice of bread will be hard, having transferred its moisture to the cookies and cookies will be soft again.

Partially Eaten Fat Free Ginger Cookies on Rustic Gray Background

Variations for soft and chewy ginger molasses cookies

Adjust the amount of spices– Add more or less, based on your preference.

Add some cardamom powder– For an additional spiced flavor.

Add finely chopped nuts– Such as walnuts, pecans, cashews, or almonds.

Add finely chopped dried fruit– Such as raisins, cranberries, or dried cherries.

Add a frosting– Once the cookies cool, top them with this Best Cream Cheese Frosting or this Brown Sugar frosting.

Tips and techniques for candied ginger cookies

The applesauce in this recipe is supposed to be unsweetened and thick– Use Gerber’s applesauce baby food. It has a fairly thick consistency compared to regular applesauce jars you find in the baking aisle.

This will be a sticky dough– Don’t add additional flour! You must chill the dough for 3 hours to make it easier to handle.

The color of these cookies could be darker or lighter– This is based on the use of dark brown sugar vs. light brown sugar, more spices vs. less spices as well as different brands of molasses. Regardless of which of these ingredients you use or the the color of the cookies, your cookies will end up tasting superb. 

Use fresh ginger– Because it has a wonderful aroma and a strong potent taste.

Only egg whites are used– Don’t use full eggs because the batter consistency will change.

Chilling the dough is very important– Because this makes the dough easier to handle and roll.

Don’t omit the candied ginger– Because it adds a lot of flavor and enhances the chewy texture too.

Only baking soda is used in this recipe– No baking powder is used. Don’t replace soda with powder.

Don’t replace brown sugar with granulated sugar– Because that’s one of the key factors in creating that perfect chewy texture. If you don’t have that on hand, check out this post on How to Make Homemade Brown Sugar.

Molasses cannot be replaced with maple syrup– Because it has a thinner consistency and a different flavor.

Where to buy candied ginger? You can find it at most larger stores such as Jewel, Target, Walmart, or online at Amazon.

Stacked Homemade Candied Ginger Cookies- Closeup Shot

Storage of homemade cookies

Refrigerate– In a covered box or container for about 1 week.

Room Temperature– Store cookies in an airtight container at for up to 5 days.

Freeze– In a freezer-safe bag or container for up to 1 month. Thaw to room temperature to enjoy.

More Spiced Cookies Recipes

Stack of Easy Ginger Molasses Cookies on Rustic Gray Background
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Ginger Molasses Cookies

Prep Time: 10 mins
Cook Time: 15 mins
Chill time: 3 hrs
Total Time: 3 hrs 25 mins
Easy fat free ginger molasses cookies recipe with no butter, no shortening, no oil, no egg yolks. Crispy on the outside but soft and chewy on the inside.
Yield: 24 cookies

Ingredients

  • 1 cup Brown sugar
  • ¼ cup Applesauce, Use baby food applesauce
  • cup Molasses
  • 1 tbsp Ginger, Finely grated fresh ginger
  • 2 Large egg whites
  • cups All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1 tbsp Ground cinnamon
  • ¼ tsp Allspice
  • ¼ tsp Ground nutmeg
  • ¼ tsp Black pepper
  • teaspoon Ground cloves
  • ¼ cup Finely chopped candied ginger
  • 1 cup Additional granulated sugar mixed with 1 tbsp ground cinnamon, For rolling cookie dough balls

Instructions 

  • In a mixing bowl, add brown sugar, applesauce, molasses, fresh ginger and mix until smooth.
  • Add egg whites and mix again.
  • In a separate bowl, sift together the flour, baking soda, salt, cinnamon, allspice, nutmeg, black pepper and ground clove.
  • Dump the dry mixture into the wet mixture and mix until just combined.
  • Stir in candied ginger.
  • Chill the dough for 3 hours.
  • Scoop out small portions of the dough and form little balls. Roll them in a bowl of cinnamon sugar and place on a baking tray, lined with parchment paper.
  • Bake at 350 degrees for 13-15 minutes or until the edges have set. Enjoy!

Notes

  • Read all my tips above.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • This recipe is slightly modified from David Lebovitz’s recipe. He modified his recipe from Ina Garten (The Barefoot Contessa) and I have modified it further by reducing the spices, so as to suit my own taste buds.

Nutrition

Calories: 126kcal, Carbohydrates: 30g, Protein: 1g, Sodium: 105mg, Potassium: 95mg, Sugar: 21g, Calcium: 21mg, Iron: 0.8mg
Course: Cookies, Dessert
Cuisine: American
Calories: 126
Author: Abeer Rizvi

29 comments on “Ginger Molasses Cookies {Soft & Chewy}”

  1. Came out moist and chewy

  2. I used oats processed up for the flour and stevia for the brown sugar and added 1tsp vanilla- These were INCREDIBLE!!!  Thank you!!!!5 stars

  3. Can I make the dough ahead and freeze it?  Will the cookies still turn out well?

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