Soft-Baked Ginger Molasses Cookies (Print Version)

Chewy ginger and molasses bites with warming spices for cozy winter gatherings or holiday enjoyment.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup packed dark brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and dark brown sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Add molasses, egg, and vanilla extract to butter mixture. Beat until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just incorporated to avoid overmixing.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each ball evenly in granulated sugar.
07 - Place dough balls 2 inches apart on prepared sheets.
08 - Bake for 9 to 11 minutes, until edges are set but centers remain soft.
09 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay soft for days, even when you forget to seal the container properly.
  • The molasses gives them a depth that makes store-bought versions taste flat and boring.
  • You can mix the dough by hand if your mixer dies mid-recipe (speaking from experience).
  • Rolling them in sugar creates a delicate crackle that contrasts beautifully with the chewy center.
02 -
  • Do not overbake these cookies. They may look underdone when you pull them out, but they'll set as they cool and stay soft inside.
  • If your molasses has been sitting in the cupboard for years, replace it. Old molasses loses its punch and can taste bitter.
  • Room temperature butter is key. If it's too cold, the dough won't come together smoothly and you'll get uneven cookies.
03 -
  • Chill the dough for 30 minutes if your kitchen is warm. It makes the cookies easier to shape and prevents them from spreading too thin.
  • Use a cookie scoop for uniform size. Consistent portions mean even baking and no burnt edges while centers stay raw.
  • If you want a chewier texture, pull them from the oven at 9 minutes. For a bit more structure, let them go the full 11.
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