Spiced Ginger Molasses Cookies (Soft & Chewy)

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Spiced Ginger Molasses Cookies (Soft & Chewy)

by Jenna

These soft and chewy Ginger Molasses Cookies are super simple to make and filled with warm spice flavors, then rolled in sugar before baking to give them the perfect crispy edges.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Servings 24 cookies

Equipment

• 2 mixing bowls
• 1 hand mixer (or whisk)
• 1 large baking sheet
• Parchment paper

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 ¼ cups all purpose flour
• ▢ 2 tsp ground ginger
• ▢ ¾ tsp ground cinnamon
• ▢ ⅛ tsp ground cloves
• ▢ ¼ tsp salt
• ▢ 1 tsp baking soda
• ▢ ¾ cup unsalted butter, softened
• ▢ ½ cup plus 2 tbsp granulated sugar, divided
• ▢ ½ cup packed dark brown sugar
• ▢ 1 large egg
• ▢ ¼ cup fancy molasses (see Note 1)
• ▢ 1 tbsp neutral oil (see Note 2)

Instructions

 

• In a large bowl, whisk together the flour, ginger, cinnamon, cloves, salt and baking soda and set aside
• In a separate bowl, beat the butter, ½ cup granulated sugar and brown sugar until light and fluffy, about 3-4 minutes
• Add in the egg, molasses and oil and whisk until smooth and glossy
• Add the dry ingredients to the wet ingredients and mix until just combined (stop as soon as you no longer see flour)
• Cover and refrigerate for at least 30 minutes to overnight (see Note 3)
• Preheat oven to 350℉ and line a large baking sheet with parchment paper
• Add the remaining 2 tbsp of granulated sugar to a medium bowl (just wipe the bowl you used for your dry ingredients clean and reuse it to avoid extra dishes!)
• Using your hands, roll the dough into balls of desired size (they will spread flat so the cookies can be made smaller or bigger)
• Roll each ball of dough in the sugar, ensuring it’s well coated
• Transfer the dough balls to the prepared baking sheet, 2 inches apart; you will need to either use 2 baking sheets or make the cookies 2 batches
• Bake for 11-12 minutes or until spread and puffy with crispy edges (they will flatten as they cool)
• Allow to cool slightly before transferring to a wire rack to cool completely

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Notes

Note 1: Fancy molasses are different from blackstrap molasses, and are better for use in desserts due to their rich, sweet flavor. Blackstrap molasses are less sweet and may change the flavor of the cookies, but could still be used in this recipe. If you only have blackstrap molasses on hand, I would recommend baking one test cookie on its own to test the flavor. If it’s not sweet enough for your liking, mix an extra ¼ cup of dark brown sugar into the dough before baking the remaining cookies.

Note 2: I use avocado oil in this recipe, but any neutral oil such as canola, vegetable or even melted coconut oil would work.

Note 3: Chilling the cookie dough makes rolling the cookies much easier. You can bake these right away without resting the dough but the spice flavors develop SO much more the longer the dough rests, so I recommend resting the dough overnight if possible.

Nutrition Facts are calculated automatically and may be inaccurate.

Nutrition

Serving: 1 cookieCalories: 153kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 77mgPotassium: 81mgFiber: 0.4gSugar: 12gVitamin A: 197IUVitamin C: 0.004mgCalcium: 17mgIron: 1mg

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