Every Christmas season, fig chewy ginger cookies are one of our first bakes! And the chewy ginger molasses cookies are one of yours too—year over year, this is one of the recipes you like to bake most.
Choosing Chewy Ginger Molasses Cookies Over Gingersnaps
What makes them chewy? One of the baking tips for making the fig chewy ginger cookies is vegetable oil. You’ll find it as an ingredient in moist quickbreads too.
Three kinds of sweetener are used: light brown sugar and molasses mixed into the cookie dough. Then, before the cookies go into the oven, they get rolled in granulated sugar. This gives them a sparkling outer coat and just a touch of crunch too.
The fig chewy ginger cookies use ground ginger and cinnamon for a bold zesty flavor.
This cookie recipe doesn’t require a stand mixer or electric beaters. All you need are two bowls and a little bit of arm-work. With cookies, you want to mix in the flour until just combined and because the figs will be added in too, your dough will continue to be mixed. Use a tablespoon scoop to roll cookie dough balls. Then, the dough balls are rolled into the granulated sugar.
Plan on spacing 2 1/2-inches apart on the cookie sheet. There’s no need to grease the sheets. The baking sheets go into the center of the oven. The cue for the cookies is the tops should be crackled on top and set around the edges. You’ll want to cool the cookies on a wire rack.
Chewy Ginger Molasses California Fig Cookies
- 2/3 cup light brown sugar packed
- 1/2 cup vegetable oil
- 1 egg white large
- 3 tbsp light molasses
- 1 1/2 cups all purpose flour
- 1 1/2 tsp ground ginger
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed, finely chopped
- 1/3 cup granulated sugar
- Adjust oven rack to middle position and heat oven to 350°. Beat brown sugar and oil in large bowl with electric mixer on medium speed until blended. Beat in egg white and molasses. In separate bowl combine flour, ginger, soda, cinnamon and salt. On low speed, slowly beat in flour mixture until combined. With spoon, stir in figs.
- Shape 1-tablespoons portions of dough into balls. Roll in granulated sugar. Place 2 1/2-inches apart on ungreased cookie sheet. Place sheet in center of oven and bake cookies 7 to 9 minutes, until crackled on top set around edges. Cool on wire rack.