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–+ servings

Chewy Ginger Molasses Cookies

COURSE: Dessert
Servings 24 Cookies
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
How to make Chewy Ginger Molasses Cookies
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Ingredients
  

  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • 3/4 cup unsalted butter room temperature
  • 1/2 cup granulated sugar plus extra for rolling the cookies
  • 1/2 cup brown sugar
  • 1/4 cup unsulphured molasses
  • 1 large egg room temperature

Instructions
 

  • Line a baking sheet with parchment, and set aside.
  • In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until evenly combined. Set aside.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
  • Mix in the molasses and egg until fully incorporated, scraping down the sides of the bowl as needed.
  • Gradually add the dry ingredients to the wet mixture, mixing just until no dry streaks remain. Do not overmix.
  • Add the extra granulated sugar to a shallow plate.
  • Using a 1½-inch cookie scoop, portion the dough and roll each ball in the sugar until fully coated. Place cookies on the prepared baking sheet.
  • Roll the dough in the sugar, and place all of the cookies onto the parchment.
  • Refrigerate the rolled cookie dough for at least 2 hours. This helps prevent spreading and enhances flavor.
  • Preheat oven to 350°F. Place cookies 2–3 inches apart on a parchment-lined baking sheet. Bake for 8–10 minutes, until the edges are set but the centers look slightly soft.
  • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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