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Chocolate Ginger Molasses Tea Cookies

Soft and spiced, these Chocolate Ginger Molasses Tea Cookies are fabulous additions to holiday cookie tins and just for plain old dunking!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: bake, baking, best cookie recipes, best cookies for tea, best tea cookie recipe, chocolate crinkle cookies, cookie, cookie recipes, cookies for tea time, molasses, molasses cookies, recipe tea cookies, tea cookie recipes
Servings: 30 cookies
Calories: 126kcal
Cost: $0.18 per cookie

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Equipment

  • baking sheets
  • wire cooling rack
  • parchment paper
  • medium sized sauce pan
  • large mixing bowl
  • microplane / zester
  • wire whisk
  • rubber spatula

Ingredients

Ingredients For Chocolate Ginger Molasses Tea Cookies

  • 3/4 cup unsalted butter melted and slightly cooled
  • 1/3 cup brown sugar packed; light or dark
  • 1/3 cup granulated sugar plus additional for rolling cookies
  • 1/3 cup molasses
  • 1 1/2 tablespoons ginger fresh, finely grated
  • 1 large egg at room temperature
  • 1 1/2 cups all purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 1/2 cup dark chocolate mini m orsels
  • 1/2 cup pecans chopped into small pieces

Instructions

The Method

  • Whisk the melted butter, brown and granulated sugars, and molasses in a large bowl. Add the freshly grated ginger and the egg and whisk in until very well incorporated.
  • In a separate bowl, sift the flour, cocoa, baking soda, cinnamon, ground ginger, nutmeg and salt and add these dry ingredients all at once to the molasses mixture. Using a rubber spatula, stir until evenly combined (the mixture will be quite soft). Stir in the chocolate mini morsels and finely chopped pecans. Cover and chill the dough for at least 2 hours or overnight.
  • Preheat the oven to 350°F and line two baking trays with parchment paper. If your parchment rolls up on you instead of laying flat, crumple it up once or twice, then flatten out. The parchment will now stay in place on the cookie sheet(s).
  • Portion 1 tablespoonful of cookie dough and shape into a ball. Roll in the granulated sugar to coat. Arrange the cookies on the baking trays, leaving 2 inches between them. Do not press the cookies flat. Bake for 10 to 12 minutes until they crackle and feel set at the edges when gently pressed with a spatula.
  • Let the cookies cool on the trays on a cooling rack for 10 minutes before lifting them from the tray to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 3 days.

Notes

Make Ahead and refrigerate for up to 24 hours. 
To Freeze fully baked cookies, stack with parchment paper in between layers, in airtight lidded containers for up to three months. 
To Freeze raw dough balls, use parchment to separate the layers and keep frozen up to 3 months. Thaw on the countertop in the containers for several hours and bake as instructed.

Nutrition

Serving: 1cookie | Calories: 126kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 119mg | Fiber: 1g | Sugar: 9g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.