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Soft and Chewy Ginger Molasses Cookies are chewy & delicious-with a bit more sugar than most so they don’t have too harsh of a molasses flavor … after testing out some different amounts of ingredients I came up with the perfect Ginger Molasses Cookie!
You will love these for the holidays, or for any time of year. They are filled with spices like ginger, cinnamon, and cloves which add a unique depth of flavor. And the sweet and sticky molasses makes the cookies so soft and chewy.
I love molasses in recipes, but I don’t like if there is too much or it’s too overpowering. So I tinkered with the recipe on the back of my favorite molasses jar (love this Grandma’s molasses!). And found the perfect ratio of ingredients so you can make the best Molasses Cookies.
Ingredients for Soft and Chewy Ginger Molasses Cookies:
What is Unsulfured Molasses?
Sulfured molasses is made from unripe green sugarcane that must be then treated with sulfur during the sugar extracting process, whereas unsulfured molasses is made of the pure unsulfured liquid of ripe sugarcane.
If you love Holiday Desserts, you’ll need to check out all of my Christmas Treat recipes here – I love baking for neighbors, friends, teachers, and for parties and get-togethers
Making Baking During the Holidays Stress Free
One thing I love to do during the month of December is bake up a bunch of cookies early in the month, and freeze them in airtight containers until I need them. Then when I have a party, girls’ night, piano recital, teacher gift, or Santa cookies to prepare, I have them easily ready. I find the beginning of December to be a little slower than the 2nd and 3rd weeks.
Soft and Chewy Ginger Molasses Cookies
- parchment paper
- baking sheet
- cookie scoop (optional)
- 2¼ cups flour
- 2 teaspoons ginger
- 1½ teaspoons cinnamon
- 1/4 teaspoon cloves
- 1½ teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, unsalted
- 1/2 cup white sugar
- 2/3 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1/3 cup unsulfured molasses
- extra white sugar for topping
- nonstick cooking spray for measuring molasses
- Combine all dry ingredients until mixed well, and set aside.
- In a large stand mixer with the paddle attached (or in a large bowl with a hand mixer), beat the butter on high speed until it is soft.
- Once butter is slightly softened, add the white sugar and brown sugar. Continue mixing on medium speed until well combined.
- Next, add in the egg, vanilla, and molasses. Mix until well combined.(To measure the molasses spray a measuring cup with nonstick cooking spray, so it comes out easily.)
- Next, add the combined dry ingredients, and beat with the mixer until all is mixed and dry ingredients are fully incorporated.
- Get a small bowl and add about an inch of white sugar to it. You will roll the dough in this.
- Scoop cookie dough into even balls (I love this cookie scoop!), and then roll with your hands to smooth. Roll smoothed cookie dough balls into white sugar and coat well.
- Place onto a parchment-lined baking sheet. Once completed, freeze for 25-30 minutes until cookie dough is firm.(You can also store these in the freezer in an airtight container or ziploc bag.)
- Once ready to bake, preheat oven to 375°F.
- Place cookie dough balls directly from freezer onto a parchment-line d baking sheet. Bake in preheated oven for 8-9 minutes, until tops start to look dry and a little cracked.
- Once removed, you can slightly and gently press on the tops of each cookie with the back of a spatula to get the cracks in the cookies.
- Before eating, let the cookies set up for 15-20 minutes on their baking sheet. They taste best once they have had a couple minutes to set up.
- If desired, you can sprinkle more white sugar on top before eating – it adds a delicious and satisfying sweet crunch.Enjoy!
This Soft and Chewy Ginger Molasses Cookies will be a favorite part of your holiday baking – I hope you get a chance to try them. Be sure to let me know if you make them and tag me @plumstreetcollective on Instagram. Happy Holiday Baking!