Chewy Ginger Molasses Cookies

Name: Chewy Ginger Molasses Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cookies
Ingredients: 3/4 cup unsalted butter; 3/4 cup dark brown sugar; 1/4 cup granulated sugar; 1/4 cup molasses; 1 egg; 1 1/2 cups white whole wheat flour; 1/2 cup all-purpose flour; 2 1/2 teaspoons baking soda; 1/2 teaspoon kosher salt; 1 teaspoon cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground allspice; Extra granulated sugar for rolling the cookie dough in

User Reviews

4.4

81 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
24 cookies
Calories
129 kcal
Course
Baked Goods
Cuisine
American

Chewy Ginger Molasses Cookies

Lindsey Herring

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Chewy Ginger Molasses Cookies have a perfectly crisp exterior with a soft and chewy interior and just the right amount of spices and molasses.

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Ingredients

Servings

3/4 cup unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup molasses
1 egg
1 1/2 cups white whole wheat flour
1/2 cup all-purpose flour
2 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
Extra granulated sugar for rolling the cookie dough in

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Instructions

Preheat oven to 350° F. and line a baking sheet with parchment paper. Pour additional granulated sugar into a small bowl to roll the cookie dough balls in. NOTE: this is not the 1/4 cup that goes into the cookie dough.
In a mixing bowl whisk together the flour, baking soda, salt and spices. Set aside.
In the bowl of a stand mixer beat the butter, dark brown sugar, and granulated sugar until incorporated. Scrape down the side of the bowl then continue to beat for 2-3 minutes until light and fluffy.
Add in the egg and molasses and beat on medium speed until combined. Add in the dry ingredients and beat until combined.
Use a 1 1/2 tablespoon cookie scoop to scoop out balls of dough. Roll the dough between the palms of your hands until smooth, then roll them in the bowl of sugar until coated.
Place them on the prepared baking sheet approximately 2 inches apart. Bake for 9-11 minutes Cracks will start to form on the tops of the cookies near the end of the baking time and will continue to crack as they cool. Let the cookies cool on the baking sheet for 5 minutes before removing them to cool completely on a wire rack.

Notes

Chilling the dough is optional. If you choose to chill the dough, do so for 30-60 minutes. You may need to add an extra minute to your baking time.

Nutrition Information

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Calories 129kcal (6%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 23mg (8%) Sodium 182mg (8%) Fiber 1g (4%) Sugar 10g (20%)