Notes
From Experience: Wins, Fails, and What Stuck
Weigh Your Flour for Best Results: For perfect cookie texture, always weigh your WEATZERO® Millet-Based All-Purpose Flour Blend using digital kitchen scales instead of relying on cup measurements. Balance the Spice (adjust to taste): Love a bolder, spicier cookie? Add extra ground ginger for even more warmth. Prefer a classic, milder taste? Use the lower end of the ginger range and skip any extra spice. Crystallised Ginger (Optional): Chopped crystallised ginger adds delicious chewy bites and a sweet-spicy pop. I love the extra chew and the ginger warmth it brings, which is why this recipe includes it. For a traditional style ginger molasses cookie, simply leave it out your cookies will still be beautifully soft and fragrant. Chilling the Dough: Refrigerate the dough for at least 1 hour or overnight to let the millet flour fully hydrate. This helps the dough firm up and prevents the cookies from spreading too much. In a rush? You can freeze the dough for 30 minutes to speed things up, but for the best texture and depth of flavour, slow chilling wins. Make-Ahead Option: The dough can be made ahead and stored in the fridge for up to 24 hours. If it becomes too firm, let it rest at room temperature for 10-15 minutes before shaping. Rolling in Sugar: Rolling the dough balls in granulated sugar before baking adds a gentle crunch and gives them that signature sparkly, crackled look. Honestly, it’s the most fun part, like dressing your cookies up in glittery jackets before their oven debut!
Ingredients
Wet Ingredients
- 1 cup (140g) Butter Unsalted - Room Temperature
- ½ cup (100g) Dark Brown Sugar - Tightly packed
- ½ cup (100g) Caster Sugar
- 1 Large Egg - Room Temperature
- ¼ cup (80g) Molasses
Dry Ingredients
- 285 grams WEATZERO® Millet Based All Purpose Flour - Weigh using a scale
- 1¼ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Ginger Ground - add extra if you like a bit more warmth
- 2 tsp Cinnamon Ground
Add-Ins (optional)
- ½ cup Crystallised ginger, chopped
For Rolling
- ⅓ cup Caster Sugar
Ginger Molasses Equipment
Method
Cream the Butter & Sugars
- Using a hand mixer with beaters (or a stand mixer with paddle attachment), beat the softened butter and both sugars on medium speed for 2 - 3 minutes, until smooth and slightly fluffy.
Add Wet Ingredients
- Beat in the egg until fully incorporated, scraping down the bowl. Add molasses and beat until combined.
Mix Dry Ingredients
- In a separate bowl, whisk together WEATZERO®, baking soda, salt, ginger, and cinnamon. Sieve before use.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Do not overmix.
- Fold in the chopped crystallised ginger using a spatula or wooden spoon—don’t use the hand mixer at this stage, as it will break up the ginger pieces.
Chill the Dough
- Wrap or cover the dough and refrigerate for at least 1 hour (or overnight). Chilling allows the millet flour to fully hydrate, which makes the cookies less gritty, helps the dough firm up for easier shaping, and improves the final texture and flavour.Tip: If too firm after chilling overnight, let it rest at room temperature for 10-15 minutes before shaping.
Preheat & Prepare
- Preheat oven to 175°C (350°F) or fan-forced setting 155°C (325°F). Adjust the oven rack to middle position. Line two large baking sheets with baking paper.
Shape & Coat
- Roll heaped tablespoon of dough (approx. 25 - 30g each) into smooth balls. Or use a cookie scoop if you have it handy. TIP: Lightly dampen your hands with water to prevent the dough from sticking when rolling it into balls.
- Roll in granulated sugar to coat. Place on prepared trays, spaced 2 inches apart.
Bake
- Bake for 16-17 minutes until puffed and cracked on top. Let cookies cool on the tray for 10 minutes before transferring to a wire rack to cool completely.Baking them longer (extra 2 minutes) will give you a crispier cookie if that is what you like.
Storage
- Store in an airtight container at room temperature. Stays soft and flavourful for 7–10 days. Note that they will get softer and chewier the longer they're kept.
