Description
These chewy ginger molasses cookies are perfectly spiced with ground ginger, cinnamon, and clove, delivering a warm, rich flavor. Soft molasses and crystallized ginger create a moist, chewy texture with a hint of sweetness and a beautiful cracked surface. Ideal for holiday treats or anytime you crave a comforting, homemade cookie.
Ingredients
Wet Ingredients
- 10 tbsp (140g) unsalted butter, softened
- ½ cup (110g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, at room temperature
- ¼ cup (60ml/80g) fancy (light) molasses
- ½ tsp pure vanilla extract
Dry Ingredients
- 2 cups (284g) all-purpose flour
- 1 ¼ tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ⅛ tsp ground clove (optional)
Optional Add-ins and Coating
- ½ cup (70g) chopped crystallized ginger (optional)
- ⅓ cup (65g) granulated sugar (for rolling)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter with both the brown sugar and granulated sugar. Use an electric hand mixer on medium speed and beat for about 2 minutes until the mixture is smooth, creamy, and slightly fluffy. Alternatively, use a stand mixer with paddle attachment or cream by hand with a rubber spatula. Mix in the egg until completely incorporated, scraping down the sides of the bowl as needed. Add molasses and vanilla extract, then mix until just combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, and optional clove until evenly blended.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the butter mixture along with the optional chopped crystallized ginger. Mix on low speed or fold gently by hand just until all ingredients are incorporated. Avoid over-mixing to maintain chewy texture in cookies.
- Chill Dough: Cover the dough bowl and refrigerate for 2 to 8 hours. Chilling hydrates the flour and affects cookie thickness: 2 hours results in chewy, spread-out cookies with cracks; 8 hours causes taller, thicker cookies. The dough will be stiff after chilling, which is normal.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Coat Cookies: Use a 1.25-oz cookie scoop to portion dough and roll into smooth balls. Roll each ball evenly in granulated sugar to coat. For smaller cookies, use a 1-oz scoop, yielding about 22 cookies. Space cookies at least 2 inches apart on the baking sheets. Flatten slightly if thinner cookies are desired; otherwise, leave as balls for taller cookies.
- Bake Cookies: Bake in the preheated oven for 9-12 minutes (8-10 minutes for smaller cookies) until cookies are evenly browned, puffed, and cracked on the surface.
- Cool Cookies: Remove baking sheets and transfer to a wire rack. Let cookies cool on the sheets for 2 minutes, then transfer individually to the rack to finish cooling completely.
Notes
- Chilling time affects texture: shorter chill (2 hours) = chewier, spread-out cookies; longer chill (8 hours) = thicker, taller cookies.
- Optional crystallized ginger adds extra ginger flavor and chewy texture.
- Rolling dough balls in sugar before baking creates a sweet, slightly crunchy exterior.
- Do not overmix the dough, as this can result in less chewy cookies.
- Cookies can be stored in an airtight container for up to a week, or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American