These ginger-molasses cookies are so soft and chewy, and the toasted wheat germ is a really nice addition. The wheat germ adds fiber and whole grains, but it also adds a fantastic nutty flavor.
Your oven might be different from mine, but mine baked perfectly in about 7 to 8 minutes. It’s OK if they’re a little soft/under-baked. Baking time will depend on how large and thick your cookies are.
Each cookie only has 50 calories by itself, or you can sandwich the cookies together with some cream cheese filling (169 calories per cookie sandwich)
Here is a picture of the optional cookie sandwiches. I sandwiched the cookies together and sprinkled them with a little confectioner’s sugar.
Ginger Miso Molasses Cookies
Servings: 24
Calories: 169kcal
Ingredients
- ½ cup molasses
- ½ cup butter (1 stick)
- ¼ cup packed brown sugar
- 1 tablespoon miso
- ½ teaspoon fresh grated ginger root
- ½ cup toasted wheat germ
- 1½ teaspoon baking soda
- 1 teaspoon ground ginger
- 1½ teaspoon cinnamon
- 1 pinch ground cloves
Cinnamon Cream Cheese Filling
- 2 cups confectioner's sugar
- 4 tablespoon butter (softened, room temperature)
- 4 tablespoon Neufchâtel cheese
- 1 teaspoon cinnamon
Instructions
Prepare the dough
- Heat the molasses, ½ cup butter and ¼ cup brown sugar in a saucepan until the molasses comes to a boil and the sugar is dissolved.
- Remove from heat. Stir in the miso and fresh grated ginger.
- Toast the wheat germ in a small skillet over medium heat, until the wheat germ is golden-brown and toasted.
- In a medium bowl, whisk together the wheat germ, flour, baking soda and spices.
- Add the molasses/butter mixture to the flour mixture and stir with a spoon or spatula until well-incorporated.
- Cover the bowl with plastic wrap and chill the dough for at least 2 hours.
Bake the cookies
- Preheat the oven to 375 °F . Line 2 large baking sheets with parchment paper.
- Use a teaspoon to roll the dough into 48 small balls. Arrange on a baking sheet, and press each ball down firmly with the heel of your hand to flatten it. Sprinkle with sanding sugar if you like.
- Bake for about 7 to 8 minutes in the oven.
- Remove the baking sheet from the oven. Let the cookies sit and cool for 5 minutes before attempting to move them to the cooling rack. After 5 minutes, use a spatula to transfer the cookies to the cooling rack.
Make the cream cheese filling
- Use an electric mixer to mix together 4 tablespoons of room temperature butter and 4 tablespoons of cream cheese. Gradually add 2 cups of confectioner's sugar and 1 teaspoon of cinnamon.
- Use a knife to spread the cream cheese mixture on 24 of the cookies. Sandwich with the remaining 24 cookies.
Notes
Calorie count includes 2 cookies sandwiched together with cream cheese filling (169 calories). Each cookie individually has 50 calories.
