Description
These Best Ever Ginger Molasses Cookies are soft, chewy, and packed with warm spices like ginger, cinnamon, and cloves. Rolled in sugar for a slight crunch on the outside, they are a perfect holiday treat or a cozy snack with a cup of tea.
Ingredients
Scale
Wet Ingredients
- 1 1/4 cup unsalted butter (at room temperature)
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses
Dry Ingredients
- 4 cups all purpose flour
- 1/2 tsp salt
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp grated fresh ginger (or powdered ginger)
- 1/2 tsp ground cloves
For Rolling
- 1/3 cup white sugar for rolling
Instructions
- Cream Butter: Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale. You can also use a hand mixer if preferred.
- Add Sugar: Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times to ensure even mixing.
- Incorporate Eggs: Beat in the eggs one at a time on medium high speed, scraping down the bowl after each addition to combine thoroughly.
- Add Molasses: Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, grated ginger, cinnamon, cloves, and salt until combined.
- Combine Wet and Dry: Add the dry ingredients to the butter mixture and combine on low speed just until no streaks of flour remain, scraping down the sides of the bowl as needed.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Form Cookies: Shape the dough into about 36 balls using your hands or a cookie scoop. Roll each ball in white sugar and place on a parchment-lined baking sheet, spacing them appropriately.
- Bake: Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit until lightly set.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet until almost completely cooled. This step helps the cookies achieve a soft and chewy texture as they finish baking internally off heat.
Notes
- Make sure the butter is at room temperature to achieve a creamy texture when creaming.
- Using fresh ginger gives a brighter flavor but powdered ginger works well in a pinch.
- Rolling cookies in sugar adds a pleasant crunchy crust contrasting the soft interior.
- Space the cookie dough balls adequately on the sheet to prevent spreading into each other.
- Cookie cooling time on the sheet is crucial for perfect chewy texture, avoid removing them too early.
- This recipe makes approximately 36 cookies, so you may need to use multiple baking sheets.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
