Description
These Ginger Molasses Cookies are soft, chewy, and packed with warm spices like ginger, cinnamon, and cloves, perfectly balanced with rich molasses and sweetness from brown sugar. Ideal for holiday baking or any time you crave a classic spiced treat, these cookies bake quickly and yield a delightful batch of 24 servings.
Ingredients
Wet Ingredients
- ¾ cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1 large egg
- ¼ cup molasses (not blackstrap)
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
For Rolling
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and packed brown sugar until the mixture is light and fluffy, incorporating air for a tender cookie texture. Then, mix in the egg and molasses until the batter is fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt to ensure even distribution of spices and rising agent.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated into a soft dough. Be careful not to overmix to maintain a tender crumb.
- Shape and Roll: Scoop about 1 tablespoon of dough for each cookie and roll it into a ball. Roll each dough ball thoroughly in granulated sugar to create a sweet, slightly crunchy exterior, then place them on the prepared baking sheets about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes. The edges should be set while the centers remain soft—this ensures a chewy interior once cooled.
- Cool: Let the cookies rest for 5 minutes on the baking sheets after removing from the oven to firm up slightly, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use unsulphured molasses (not blackstrap) for best flavor and sweetness balance.
- For crispier cookies, bake a minute or two longer, watching closely to avoid burning.
- Store cookies in an airtight container at room temperature for up to one week.
- Chilling the dough for 30 minutes before baking can reduce spreading and make the cookies thicker.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
