Currently sitting here sipping my spiced herbal tea while thinking about the spiced chai I had earlier today and the german spice cookie I dipped in it. Needless to say, I love spiced things and these ginger and molasses rye cookies definitely hit that mark. Spiced with ginger, cinnamon and clove like gingerbread cookies, but soft, dense and chewy instead, these are usually one of the first cookies I make heading into the Christmas season and one of the first to disappear. There is also something about the dance of flavours between the earthy dark rye flour, the spices and the molasses that just work so well together. These same cookies made with all purpose flour just don’t quite compare.
In the past, I would make these kind of ginger and molasses rye cookies with all purpose flour every single year. Then I made similar but huge versions of them all year round when I worked at a local bakery. Last year, I came across a version made with rye flour online (my Mom brain can’t for the life of me remember where) that looked and sounded really good! So of course I went and tinkered, took what I liked the best from all three versions, mashed them together and voila!
That first bite was something else. I don’t have specific childhood memories around this kind of cookie, but the smell wafting through the house as they baked and that first bite was like the magic of Christmas circling in the air and wrapping itself around me in a big hug.
Here’s to the magic of Christmas wrapping itself around all of you!
If you liked this recipe you are going to love these ones!
Ginger and Molasses Rye Cookies
Chewy, soft and just the right amount of sweetness paired with the earthy undertones of rye flour make these one of my favourite Christmas cookies.
- 265 grams organic, dark rye flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground clove
- 170 grams unsalted butter at room temperature
- 200 grams granulated sugar
- 80 grams molasses
- 1 egg at room temperature
- 100 grams granulated sugar for rolling
In a medium bowl, combine the flour, baking soda, salt and spices. Set aside
In the bowl of a stand mixer with the paddle attachment or large bowl with a hand beater, cream the butter and sugar together on high for five minutes until light in colour and fluffy. Add the molasses and beat on low and then the egg until combined. Add the dry ingredients on low in three additions and mix until there is no dry flour. Cover the bowl and chill the dough in the fridge for 1 hour.
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper. Roll the dough into one inch balls and generously in granulated sugar. Place two inches apart on the baking sheets and bake one sheet at a time for 8-9 minutes.
Remove and allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.