Description
These Soft & Chewy Ginger Molasses Cookies are warmly spiced, deeply flavorful, and perfectly tender with a crackled top and soft center. A comforting classic ideal for any time of year.
Ingredients
- 2 and 3/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup molasses
- 1/3 cup white sugar or coarse sugar for rolling
Instructions
- In a large bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In another bowl, beat the butter and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and molasses, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Cover and refrigerate the dough for about 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 1 to 1½ tablespoon-sized balls, roll in sugar, and place on the baking sheets spaced apart.
- Bake for 8 to 10 minutes, until edges are set but centers look soft.
- Let cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use dark molasses for deeper flavor.
- Roll in coarse sugar for extra texture and sparkle.
- Add more ground ginger for a spicier kick.
- Dough can be prepared and refrigerated up to 24 hours in advance.
- Freeze unbaked dough balls and bake as needed, adding a minute or two to the bake time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
