Ginger Molasses Cookies
These soft and chewy ginger molasses cookies were the hit of my cookie exchange this year. You have to try them!
I told you I would eventually get off the peppermint wagon into GINGERBREAD land!! I love gingerbread and have no idea why this year I ignored it for weeks (sadly). It’s okay though because I made up for it this week with not one, not two but THREE gingerbread recipes I had at the back of my mind. You are getting all in the next few days 🙂
Let’s start with these ginger molasses cookies that are incredibly chewy and gooey in the center. I realized I never shared with you my favorite ginger cookies and had to fix that immediately. This recipe is adapted from Better Homes and Gardens and has been loved in my kitchen for a few years. There is mucho ginger, lots of warm spices we all love in the winter (cinnamon, cloves, nutmeg) and they are bursting with molasses! All make up a crispy on the outside and chewy in the center cookie.
The recipe is also very easy and does not call for chilling of the dough which is perfect for that instant craving you get! It makes a LOT of cookies (I think about 4 dozen) which makes it a good cookie swap recipe. The last batch I made got shipped with these double chocolate crinkle cookies in my annual holiday cookie box to my friends! I’ve heard nothing but rave reviews. I KNOW you guys will love this recipe.
- 4 ½ cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon salt
- 1 ½ cups unsalted butter, softened to room temperature
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- ½ cup molasses
- ¾ cup coarse sugar or granulated sugar for topping
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt.
- In a large bowl or the bowl of an electric stand mixer, beat the butter and sugars on medium speed until well combined. Beat in eggs and molasses until combined. Reduce mixer to low speed and add in flour mixture. You may have to use a wooden spoon to stir in the remaining flour mixture.
- Using a medium cookie scoop (or tablespoon), shape dough into balls and roll in the ¾ cup coarse sugar or granulated sugar. Place balls on prepared cookie sheets, 2 inches apart.
- Bake cookies for 12-14 minutes or until the cookies are light brown and puffed. Let cookies rest on baking sheet for 2 minutes before transferring to a wire rack.
- Store cookies in an airtight container.
- Note: you don't need to chill the dough for these cookies but I found that chilling for at least 30 minutes made them even chewier.