Ginger Molasses Cookies
Perfect chewy ginger molasses cookies with warm spices. Easy recipe makes soft, crackled cookies that are ideal for holiday baking and Christmas cookie trays.
Equipment
- medium bowl
- large bowl
- electric mixer
- whisk
- measuring cups
- measuring spoons
- baking sheets
- parchment paper
- plastic wrap
- shallow bowl
- wire rack
- oven
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.25 tsp salt
Wet Ingredients
- 0.5 cup unsalted butter softened (1 stick)
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1 large egg at room temperature
- 0.25 cup unsulphured molasses
For Rolling
- 0.5 cup granulated sugar
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until thoroughly combined. Set aside.
- In a large bowl, using an electric mixer or a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, 1/2 cup granulated sugar, and packed light brown sugar on medium speed. Beat until the mixture is light and fluffy, which should take about 2 to 3 minutes, scraping down the sides of the bowl as needed.
- Add the room temperature egg to the creamed mixture and beat until it is fully incorporated, about 1 minute. Then, pour in the unsulphured molasses and beat on medium speed until the mixture is smooth and evenly colored, about 30 seconds.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough; stop as soon as no streaks of flour are visible.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. Chilling the dough helps prevent the cookies from spreading too much during baking and allows the flavors to deepen.
- Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Place the additional 1/2 cup of granulated sugar for rolling into a shallow bowl. Scoop rounded tablespoons of dough, about 1-inch in diameter, and roll them gently between your palms to form smooth balls. Roll each dough ball thoroughly in the granulated sugar, then place them on the prepared baking sheets about 2 inches apart.
- Bake for 9 to 11 minutes, rotating the baking sheets halfway through for even baking. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffed. They will flatten and crackle as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. The cookies will firm up as they cool, developing their characteristic chewy texture.
Notes
Chilling the dough helps prevent the cookies from spreading too much and allows the flavors to deepen.