Spicy Ginger Molasses Cookies

Spicy Ginger Molasses Cookies

THIS COOKIE WAS INSPIRED BY THE WINNING RECIPE in a Cityline Christmas cookie contest. It was truly excellent, but because I can’t leave well enough alone and I wanted them to be higher in fibre and lower in saturated fat, I tweaked them—not to be confused with twerking—and voilà! These are perfect for a cookie party or a cookie exchange. Excerpted from Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family by Mairlyn Smith. Copyright © 2019 Mairlyn Smith. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

  • Ingredients

    2¾ cups whole grain barley flour (675 mL)

    2 tsp ground ginger (10 mL)

    1 tsp ground cinnamon (5 mL)

    ½ tsp ground cloves (2 mL)

    1 tsp baking soda (5 mL)

    ¼ cup Becel margarine stick, room temperature (60 mL)

    ½ cup canola oil (125 mL)

    1 cup granulated sugar (250 mL)

    1 omega-3 egg (1)

    ¼ cup molasses (60 mL)

    ½ cup diced dried candied ginger (125 mL)

    ¼ cup turbinado sugar or coarse or sanding sugar (60 mL)


  • Directions
    1. Place a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a rimless baking sheet with parchment paper. Set aside.
    2. In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, and baking soda. Set aside.
    3. In a large bowl, using a hand-held electric mixer, cream the margarine. Add the canola oil and granulated sugar and beat until the batter turns light and fluffy. Add the egg and beat well. Add 1 Tbsp (15 mL) water and the molasses and beat in.
    4. Add the flour mixture and mix in on low speed. Add the candied ginger and stir well.
    5. Using a 1-tablespoon (15 mL) ice-cream scoop with a release button, scoop out the cookie dough and, using your hands, roll into 1-inch balls. Spread the turbinado or coarse sugar out on a shallow plate, and gently press the top of each cookie ball into the sugar to coat. Place the cookie balls, sugar side up, on the baking sheet about 2 inches apart. You will get about 9 cookies per sheet. Gently press the tops down.
    6. Bake in the oven for 15 to 18 minutes, until the tops crack and the cookies are golden.
    7. Rest the cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
    8. Store the cookies in a covered container for up to 1 week or freeze for up to 3 months.


    NOTE: There are three styles of candied ginger. One style comes in a jar in a heavy sugar syrup. Another is sold in small cubes, which you would add to a Christmas cake recipe. The most common style, and the type I use in my recipes, is sold in small, thin pieces and is labelled “dried ginger slices” or “crystalized ginger” or “dried candied ginger.” This type of ginger has been sliced, cooked in a sugar syrup, coated with sugar, and allowed to dry. You can find it in the baking section of a large grocery store.

Nutritional Analysis

Serving Size
1 cookie
46 (3" cookies)
Total Fat
3.7 g
Saturated Fat
0.9 g
7 mg
31 mg
14.7 g
1.2 g
8.8 g
0.9 g
87 mg

Check These Out!