Description
Deliciously spiced ginger molasses cookies that are soft and chewy.
Ingredients
Scale
- 2–1/4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (12 tablespoons or 1–1/2 sticks)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/4 cup molasses (NOT blackstrap)
- 1/4 cup granulated sugar
Instructions
- Prep: These cookies need to be frozen for 20-30 minutes before baking, so you will only need to preheat the oven once they are in the freezer (baking temperature is 375°F) your ingredients ready.
- Prepare dry ingredients: Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl.
- Prepare wet ingredients: Beat the butter in a separate large bowl on medium-high speed with an electric mixer until pale and softened. Add both sugars and cream together on medium-high speed until light and fluffy – about 2-3 minutes. Add the egg and molasses and cream together on medium speed until JUST combined – do not overmix at this point.
- Make dough: Add the dry to the wet ingredients and combine into a cookie dough on low speed – do not overmix, only until no more dry flour is visible and the dough comes together. Once you add the dry ingredients, only mix for as long as you need to make a soft cookie dough. Don’t attempt to knead it, it’s too sticky.
- Shape cookies: Scoop off heaping tablespoons of dough, roll them into balls with slightly damp hands, then roll in sugar. Freeze for 20-30 minutes. Dampen your hands slightly to roll the dough into balls. By just very lightly dampening your hands (not too much, or the cookie dough balls will end up soggy), the dough sticks less to your hands and it’s easier to roll them.
- Bake: When ready to bake, heat oven to 375°F. Place cookies on lined baking sheets, spaced 2 inches apart (keep remaining unbaked cookies in the freezer until you are ready to bake the next batch). Bake cookies, one tray at a time, for 8-12 minutes or until puffed up and set around the edges, with cracks in the surface.
- Cool: Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a wire rack and cool completely. The cookies will flatten.
Notes
- Store in an airtight container for up to a week.
- For a chewier cookie, do not overbake.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg