Chewy Ginger Molasses Cookies Recipe

Introduction

Chewy Ginger Molasses Cookies are a delightful treat perfect for any season, especially during the holidays. These cookies combine warm spices and rich molasses to create a soft, flavorful bite that’s both comforting and satisfying.

Ingredients

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 3/4 cup molasses
• 1 tsp vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup granulated sugar, for rolling cookie dough balls in

Instructions

1. Step 1: Preheat your oven to 350 degrees F and line cookie sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, ginger, nutmeg, and cloves. Set aside.
3. Step 3: Using a mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
4. Step 4: Add the eggs, molasses, and vanilla extract to the butter mixture. Mix well, scraping down the sides of the bowl to ensure even incorporation.
5. Step 5: With the mixer on low speed, gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Step 6: Using a large cookie scoop (about 2 1/2 tablespoons), scoop dough balls and roll each one in the 1/2 cup of granulated sugar.
7. Step 7: Place the coated dough balls on the prepared cookie sheets about two inches apart to allow for spreading.
8. Step 8: Bake for approximately 10 minutes, or until the tops appear crackly but the cookies are still soft in the center.
9. Step 9: Remove from the oven and let the cookies cool on a wire rack before serving.

Tips & Variations

• For an extra burst of spice, add a pinch of cinnamon or substitute the nutmeg with allspice.
• Use unsalted butter and add a pinch of salt if you prefer more control over the saltiness.
• Try dipping cooled cookies in melted dark chocolate for a decadent twist.
• If you like your cookies softer, bake for a minute less; for crisper edges, add a minute or two.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container or freezer bag for up to three months. To reheat, warm the cookies in a 300-degree F oven for about 5 minutes or until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light molasses instead of regular molasses?

Yes, light molasses will work and will give the cookies a milder flavor. Dark molasses offers a richer, deeper taste if you prefer more intensity.

How do I make the cookies chewier?

To achieve chewier cookies, slightly underbake them by removing them from the oven when the centers still look a little soft. Also, using a bit more molasses and brown sugar helps retain moisture and chewiness.

Chewy Ginger Molasses Cookies Recipe

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★★★★★

4.5 from 110 reviews

These chewy ginger molasses cookies are rich in warm spices and molasses flavor, delivering a delightful balance of sweetness and spice. Perfectly soft on the inside with a crackly sugar-coated exterior, they make a comforting treat ideal for holiday baking or anytime you crave a cozy cookie.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 3/4 cup molasses
• 1 tsp vanilla extract

Dry Ingredients

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Finishing

• 1/2 cup granulated sugar (for rolling cookie dough balls)

Instructions

1. Preheat oven: Preheat your oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground ginger, nutmeg, and cloves. Set this mixture aside for later use.
3. Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, or a handheld mixer, beat the softened butter with the granulated sugar and brown sugar until the mixture is light, fluffy, and well combined.
4. Add wet ingredients: Beat in the eggs one at a time, followed by the molasses and vanilla extract. Scrape down the sides of the bowl to make sure all ingredients are fully incorporated.
5. Combine dry with wet: With the mixer on low speed, gradually add the dry flour and spice mixture to the wet ingredients. Mix just until everything is combined into a uniform dough without overmixing.
6. Prepare cookie dough balls: Using a large cookie scoop (approximately 2 1/2 tablespoons), scoop out dough portions, then roll each ball in the 1/2 cup of granulated sugar. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about two inches apart to allow for spreading.
7. Bake cookies: Bake in the preheated oven for about 10 minutes. The cookies should have crackly tops but remain soft and chewy inside. Avoid overbaking to maintain chewiness.
8. Cool cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Notes

• For extra spice kick, you can add a pinch of black pepper or extra ginger.
• Make sure the butter is softened, not melted, for best texture.
• Using parchment paper helps cookies bake evenly and makes cleanup easier.
• Scooping all dough balls at the same size ensures uniform baking.
• Store cookies in an airtight container to keep them chewy for several days.

Keywords: ginger molasses cookies, chewy cookies, holiday cookies, spiced cookies, molasses cookies, homemade cookies, cookie recipe