Print

Soft & Chewy Ginger Molasses Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These soft and chewy ginger molasses cookies are the ultimate holiday treat! Warm spices, sweet molasses, and a perfectly chewy texture make them an irresistible addition to your cookie collection. Perfect for enjoying with a hot cup of tea or as a festive gift for loved ones.

Ingredients

Scale
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (200 g) packed brown sugar
  • 1 large egg
  • 1/4 cup (60 ml) molasses
  • 2 1/4 cups (280 g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (50 g) granulated sugar (for rolling)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Cream the butter and sugar:
    • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy (about 2–3 minutes).
  3. Add the wet ingredients:
    • Mix in the egg and molasses until fully incorporated.
  4. Combine the dry ingredients:
    • In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg (if using), baking soda, and salt.
  5. Mix the dough:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Shape the cookies:
    • Scoop 1 1/2 tablespoons of dough (or use a medium cookie scoop) and roll into balls. Roll each ball in granulated sugar to coat. Place the dough balls 2 inches apart on the prepared baking sheets.
  7. Bake:
    • Bake in the preheated oven for 8–10 minutes, or until the edges are set and the centers appear slightly underbaked. The cookies will firm up as they cool.
  8. Cool and serve:
    • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For even softer cookies, replace 2 tablespoons of flour with cornstarch.
  • Add a teaspoon of orange zest to the dough for a citrusy twist.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Find it online: https://ukfinda.com/soft-chewy-ginger-molasses-cookies/