Chewy Ginger Molasses Cookies
User Reviews
5.0
30 reviews
Excellent
Chewy Ginger Molasses Cookies
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Ginger molasses cookies with soft middles and chewy edges.
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Ingredients
- 3/4 cup butter at cool room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup molasses
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon allspice
- white sparkling sugar
Instructions
- Preheat oven to 350F. Line cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat the butter and sugars together on medium until fluffy, about 3 minutes.
- Add eggs, vanilla, and molasses.
- Mix until well-combined, about 1-2 minutes on medium.
- Add the flour, baking soda, salt, ginger, cinnamon, and allspice.
- Stir in just until combined. Don't overmix.
- Scoop 1.5 tablespoon scoops (medium cookie scoop) of dough.
- Dip the tops in the sparkling sugar.
- Place the scoops of dough with the sugar side up on the prepared baking mats.
- Bake for 8-14 minutes. The edges should be set but the cookies should look slightly underbaked in the cracks.
- Let cool on the baking sheets for 5 minutes.
- Transfer to a wire cooling rack to cool to room temperature.
Notes
- Butter: I use salted butter in this recipe. You can use unsalted if you prefer. Also, cool room temperature butter will dent when pressed, but the butter around the dent won't lose shape. If the butter is too warm, the cookies will spread too much as they bake.
- Brown sugar: I use light brown sugar, but you can use dark brown sugar if you prefer.
- Molasses: I prefer to use a regular or robust unsulphured molasses (like Grandma's or Brer Rabbit). I don't recommend using blackstrap molasses in this recipe.
- Flour: To properly measure the flour, I recommend weighing it. If you don't have a kitchen scale, sift or stir the flour to break it up. Lightly spoon into the measuring cup to avoid packing in the flour and level. Too much flour will give you a heavy or doughy cookie that doesn't spread.
- Baking: Slightly underbaking the cookies will help to keep them soft and chewy. The cookies will look set at the edges and on top but should look slightly underdone in the cracks.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1cookie
Calories
117kcal
(6%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
17mg
(6%)
Sodium
114mg
(5%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
113IU
(2%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 42cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 117kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 114mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 113IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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