Soft and Chewy Ginger Molasses Cookies
User Reviews
4.7
Soft and Chewy Ginger Molasses Cookies
Description
Soft and Chewy Ginger Molasses Cookies feature a blend of aromatic spices including cinnamon, cloves, and ground ginger integrated into a dough enriched with molasses and butter. The baking soda provides lift, creating a tender crumb. Rolling the dough in granulated sugar before baking adds a slight crunchy exterior that contrasts with the chewy inside. Chilling the dough before baking allows the cookies to spread less, resulting in a denser, chewier texture.
The cookies are baked at 375 degrees Fahrenheit for a short time, just until the edges are set, preserving their softness overall. They make a warming treat, particularly suitable for colder seasons or whenever a spiced snack is desired.
These cookies can be prepared ahead of time and the dough refrigerated for up to several days before baking, allowing for flexible timing. They can be sized either smaller or larger depending on preference, offering versatility in serving.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon cloves ground
- 1 teaspoon ground ginger
- 1 ½ cups butter salted, softened
- 1 ½ cups granulated sugar
- 2 large egg
- ½ cup molasses
- sugar for rolling
Instructions
- Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
- In a large bowl (or in the bowl of an electric stand mixer), beat together the butter and granulated sugar, 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes.
- Stir in the dry ingredients and mix until combined.
- The dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls.
- Roll the dough into 1-inch balls (you can make them smaller or larger, too) and then roll the cookie dough balls into granulated sugar. Space the cookies an inch or so apart on the lined cookie sheets and bake for 8-10 minutes (don't over bake if you want a soft, chewy cookie). Adjust the baking time, more or less, if the cookies are overly small or large.
- Remove the cookies to a cooling rack and let cool completely. These cookies stay soft and chewy well-covered for several days at room temperature and the baked cookies also freeze very well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2-3 dozen depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 169kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 199mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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