Description
These Ginger Molasses Cookies are a delightful treat combining warm spices with rich molasses and a hint of sweetness. Soft and chewy with a slightly crisp edge, they are perfect for holiday gatherings or anytime you crave a comforting spiced cookie.
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 1 cup light brown sugar
- 1/4 cup unsulphured or dark molasses
- 1 large egg
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
Coating
- 1 cup granulated sugar
Instructions
- Cream Butter and Sugar: Using a standing mixer, beat together the softened butter and light brown sugar until the mixture is light, fluffy, and creamy, which creates the perfect base for the cookies.
- Add Egg and Molasses: Incorporate the large egg and molasses into the creamed butter and sugar, beating until everything is well combined and smooth.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, kosher salt, ground cinnamon, ground cloves, ground ginger, and baking soda to ensure the spices and leavening are evenly distributed.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, beating slowly until just combined to form the cookie dough, avoiding overmixing to keep the cookies tender.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate overnight. This helps to develop the flavors and firms up the dough for easier handling.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C), and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Form Dough Balls: Use a cookie scoop to portion the chilled dough, then roll each portion into a smooth ball with your hands.
- Coat with Sugar: Pour the granulated sugar into a bowl, then roll each dough ball in the sugar until fully coated, which adds a sweet, slightly crunchy exterior.
- Arrange and Bake: Place the sugar-coated dough balls on the prepared cookie sheet, spacing them evenly. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, indicating the perfect chewy texture inside.
Notes
- Chilling the dough overnight is key to deepening the flavors and improving the texture of the cookies.
- Molasses gives these cookies their characteristic richness and spice; using unsulphured molasses ensures a smoother, less bitter flavor.
- Be careful not to overbake; the cookies should be soft in the center and slightly crisp on the edges.
- These cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
- For a more intense ginger flavor, consider adding an extra 1/2 teaspoon of ground ginger.
