Chewy Ginger Molasses Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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