Amish Chocolate Ginger Molasses Tea Cookies combine the rich, warm flavors of molasses and ginger with the indulgence of chocolate, creating a soft, chewy cookie perfect for holiday gatherings or cozy teatime treats. These cookies evoke the nostalgic aroma and comforting taste typical of Amish baking traditions, where simple pantry staples are transformed into deeply flavorful delights.
About Amish Chocolate Ginger Molasses Tea Cookies
These cookies are characterized by their tender, chewy texture and a complex spice profile that includes fresh and ground ginger, cinnamon, and nutmeg, balanced by the deep sweetness of molasses and the bittersweet richness of cocoa and chocolate chips. The inclusion of fresh grated ginger adds a bright, spicy note that complements the molasses’ robust flavor, while chopped pecans provide a subtle crunch and nutty depth. Traditionally, these cookies are rolled in sugar before baking, which gives them a delicate crackled top and a slight crispness on the edges while remaining soft inside.
They are often enjoyed with tea or coffee and make a festive addition to holiday cookie tins. The recipe reflects Amish culinary values: straightforward ingredients, a focus on wholesome flavors, and a comforting homemade quality.
Recipe: Amish Chocolate Ginger Molasses Tea Cookies
Ingredients
- ¾ cup unsalted butter, melted and slightly cooled
- ⅓ cup packed light or dark brown sugar
- ⅓ cup granulated sugar, plus extra for rolling
- ⅓ cup unsulphured molasses (not blackstrap)
- 1 ½ tablespoons fresh ginger, finely grated
- 1 large egg, at room temperature
- 1 ½ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ½ cup dark chocolate mini morsels or semisweet chocolate chips
- ½ cup chopped pecans (optional)
Instructions
- Prepare the dough: In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and molasses until smooth and well combined. Add the fresh grated ginger and the egg, whisking until fully incorporated.
- Combine dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, cinnamon, ground ginger, nutmeg, and salt.
- Mix dough: Add the dry ingredients to the wet molasses mixture all at once. Using a rubber spatula, stir gently until just combined; the dough will be soft. Fold in the chocolate morsels and chopped pecans evenly.
- Chill: Cover the dough and refrigerate for at least 2 hours or overnight to firm up and develop flavor.
- Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape cookies: Scoop dough into balls (about 2 tablespoons each). Roll each ball in granulated sugar to coat, then place them on the prepared baking sheets spaced a couple of inches apart.
- Bake: Bake for 10-12 minutes, until the tops crack and edges are set but centers remain soft.
- Cool: Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Tips for Best Results
- Use fresh grated ginger for the most vibrant flavor; it pairs beautifully with the molasses and chocolate.
- Chilling the dough is key to achieving the perfect chewy texture and helps the flavors meld.
- Rolling the dough balls in sugar before baking adds a lovely sparkle and slight crunch on the cookie surface.
- For an optional festive touch, drizzle melted white chocolate over cooled cookies or dip half the cookie in white chocolate for an Amish-inspired finish.
These Amish Chocolate Ginger Molasses Tea Cookies offer a sophisticated yet homey treat that bridges traditional Amish flavors with a modern chocolate twist. They are perfect for sharing during the holidays or anytime you crave a comforting, spiced cookie with a rich chocolate note.