SOFT & CHEWY GINGER MOLASSES COOKIES
These soft and chewy ginger molasses cookies are the perfect balance of spice and sweetness. With a rich molasses flavor and a warm kick of ginger, they’re ideal for holiday baking or enjoying year-round.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar divided
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
- Extra sugar for rolling
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Make the Dough:
- In a large bowl, beat the softened butter and ¾ cup of sugar until light and fluffy. Add the egg, molasses, and vanilla extract, and beat until combined. Gradually add the dry ingredients, mixing until a dough forms.
Shape the Cookies:
- Roll the dough into 1-inch balls and then roll each ball in the remaining ¼ cup sugar. Place them on the prepared baking sheet about 2 inches apart.
Bake:
- Bake for 10-12 minutes or until the edges are set and the centers are soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make Ahead:
The cookie dough can be prepared in advance and stored in the fridge for up to 3 days. You can also freeze the dough for up to 1 month. Customizing the Flavor:
Add a bit of black pepper for an extra zing or a pinch of allspice for a deeper, spicier flavor. Serving Suggestions:
These cookies are perfect for holiday gatherings, as a snack with tea, or as a sweet gift for friends and family. Allergy-Friendly Options:
For a dairy-free version, substitute the butter with a dairy-free butter alternative. Storage Tips:
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies for up to 3 months.
The cookie dough can be prepared in advance and stored in the fridge for up to 3 days. You can also freeze the dough for up to 1 month. Customizing the Flavor:
Add a bit of black pepper for an extra zing or a pinch of allspice for a deeper, spicier flavor. Serving Suggestions:
These cookies are perfect for holiday gatherings, as a snack with tea, or as a sweet gift for friends and family. Allergy-Friendly Options:
For a dairy-free version, substitute the butter with a dairy-free butter alternative. Storage Tips:
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies for up to 3 months.