Molasses has deep roots in Atlantic Canadian cooking. As a byproduct of sugar refining, it was an affordable sweetener for early settlers and sailors. Combined with ginger—a spice cherished for its warmth in cold climates—it became a staple in Maritime pantries.
These cookies, often passed down through generations, embody East Coast hospitality. Their soft texture and spiced depth make them a year-round favorite, though they’re especially cherished during Christmas and Thanksgiving.
Table of Contents
Key Ingredients & Their Roles
(Table for easy scanning)
| Ingredient | Why It Matters | Pro Tip |
|---|---|---|
| Fancy molasses | Adds moisture + rich depth | Avoid blackstrap—it’s too bitter |
| Fresh ginger | Bright, spicy kick | Grate finely for even distribution |
| Cinnamon & cloves | Warm, cozy flavor | Adjust to taste |
Butter vs. Shortening?
- Butter = richer taste, softer texture
- Shortening = slightly puffier cookies
Step-by-Step Instructions
1. Prep Your Tools (H4)
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
2. Whisk Dry Ingredients (H4)
In a bowl, combine:
- 2¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp salt
- 2 tsp baking soda
3. Cream Butter & Sugar (H4)
- Beat ¾ cup softened butter + 1 cup sugar until fluffy.
- Add 1 egg + ¼ cup molasses. Mix well.
4. Combine & Shape (H4)
- Gradually mix dry ingredients into wet.
- Roll dough into 1-inch balls, coat in extra sugar, and flatten slightly.
5. Bake to Perfection (H4)
- Bake 8–10 minutes (they’ll look underdone—this keeps them soft!).
- Cool 2 minutes on the tray, then transfer to a rack.
Storage Hack: Tuck a slice of bread in the container to prevent drying.
If you liked the ingredients of the Nova Scotia Ginger Molasses Cookies, come in and try preparing the Irresistible Canadian Dessert You Need to Try
Butter Tarts: The Irresistible Canadian Dessert You Need to Try
More Nova Scotia Recipes to Explore:
Nova Scotia Blueberry Grunt Recipe
Nova Scotia Seafood Chowder: Best Recipe
Why You’ll Love This Recipe
Perfect Texture – Chewy centers with slightly crisp edges
Simple Ingredients – No fancy tools or hard-to-find items
Versatile – Enjoy them plain, with tea, or as ice cream sandwiches
Freezer-Friendly – Dough or baked cookies store beautifully
FAQs
1. Can I use blackstrap molasses?
No—it’s too bitter. Fancy molasses (light or dark) works best.
2. Why are my cookies hard?
Overbaking is the culprit! Pull them out at 8 minutes for chewiness.
3. Can I freeze the dough?
Yes! Freeze rolled balls for up to 3 months. Bake straight from frozen (+1 minute).
Serving & Storing Tips
- Pairings: Apple cider, chai tea, or crumbled over vanilla ice cream.
- Storage: Keep in an airtight container for up to 1 week.
Whether you’re craving nostalgia or discovering these cookies for the first time, this recipe delivers East Coast comfort in every bite. Share them with friends, pack them for a hike, or enjoy one with your morning coffee—they’re as versatile as they are delicious.
Nova Scotia Ginger Molasses Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a tray with parchment.
- Whisk flour, spices, salt, and baking soda.
- Cream butter and sugar until fluffy. Add egg + molasses.
- Mix in dry ingredients to form a soft dough.
- Roll into 1″ balls, coat with sugar.
- Place on tray, flatten gently.
- Bake 8–10 mins. Let cool 2 mins, then transfer to rack.