Go Back
Print Pin

Soft and Chewy Ginger Molasses Cookies

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!
Makes 18-24 cookies depending on size!
Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 25 minutes
Servings 18
Author Shannon Lyon | Plum Street Collective

Equipment

  • parchment paper
  • baking sheet
  • cookie scoop (optional)

Ingredients

  • 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

Instructions

  • 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!