Whole Wheat Molasses Cookies

5 from 2 votes

These soft whole wheat ginger molasses cookies have been a favorite recipe of ours for years. They are soft, molasses-y, ginger-y and perfect for the holidays. Or anytime really!

Prep Time12

Cook Time11

Total Time23

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 135kcal

Author: Jessica and Merissa

Equipment

Ingredients

½ cup (113 g) unsalted butter softened
¾ cup packed (157 g) brown sugar
1 large egg
¼ cup (84 g) black strap or dark molasses
2¼ cups (270 g) soft white wheat flour whole wheat pastry flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
¼ teaspoon sea salt

Instructions

Preheat the oven to 325°F with the rack in the center, or upper third position.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat ½ cup unsalted butter and ¾ cup packed brown sugar together until fluffy, about 1-2 minutes.
Add 1 large egg and beat until lightened in color and fluffy, about 1-2 minutes.
Add ¼ cup black strap or dark molasses and mix until combined.
Add 2¼ cups soft white wheat flour, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon baking soda, and ¼ teaspoon sea salt, mix until well combined.
We recommend doing a trial bake before baking the whole batch of cookies, see the note section below.
Using a 1½ tablespoon cookie scoop, or two spoons, scoop out the cookie dough. Place 2 inches apart on an ungreased baking sheet.
Bake for 10-12 minutes or until the cookies are set and the tops are no longer shiny.
Transfer the cookies to a cooling rack.

Notes

To do a trial bake, scoop out one cookie and bake it to see how it turns out. If the trial cookie spreads too much, add 1-2 tablespoons (more if needed) of flour to the dough. If it doesn’t spread enough add 1-2 teaspoons of milk.

Nutrition