Chewy Ginger Molasses Cookies
These Chewy Ginger Molasses Cookies feature a perfect balance of warming spices and rich molasses in a tender, chewy cookie with a crackly sugar-coated exterior. A holiday classic that’s simple to make but complex in flavor.
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup 1½ sticks unsalted butter, softened
- 1 cup granulated sugar plus extra for rolling
- 1 large egg at room temperature
- ¼ cup molasses unsulphured works best
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and ensures even baking.
- Whisk together the dry ingredients in a medium bowl: flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- Cream the butter and sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Don’t rush this step—it’s crucial for creating that perfect texture.
- Beat in the egg, molasses, and vanilla until well combined. The mixture might look slightly curdled, but don’t worry—that’s normal.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Overmixing will result in tough cookies, so stop as soon as no flour streaks remain.
- Chill the dough for 15-20 minutes if it feels too soft to handle. This helps prevent spreading during baking.
- Pour about ¼ cup of granulated sugar into a small bowl for rolling.
- Scoop dough by rounded tablespoons and roll into 1½-inch balls between your palms.
- Roll each ball in the sugar until completely coated, then place on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes until the edges are set but the centers still look soft. The cookies will appear slightly underdone but will firm up as they cool.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For even chewier cookies, slightly underbake them by taking them out when the centers still look soft but not wet.
- These cookies freeze beautifully! Bake them all and freeze half, or freeze the dough balls (before rolling in sugar) for up to 3 months.
- Dark molasses will give a more robust flavor, while light molasses creates a milder cookie.
- Adding 1-2 tablespoons of finely chopped crystallized ginger to the dough gives an extra ginger punch and delightful chewy bits.
- The dough can be made up to 3 days ahead and refrigerated before baking.