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Chewy Ginger Molasses Cookies

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Soft and chewy ginger molasses cookies with warm spices and a sugary coating, perfect for cozy baking days.

Ingredients

  • 1 cup butter
  • 1 1/2 cup sugar
  • 1 large egg
  • 2/3 cup molasses
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3 cups flour
  • 1/4 tsp cloves
  • 1 tsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp salt

Instructions

  1. In a medium bowl, use an electric mixer to beat butter, sugar, egg, and molasses on low speed for about 1 minute until well combined.
  2. Add baking powder, baking soda, flour, cloves, ginger, cinnamon, and salt. Mix on low just until blended; do not overmix.
  3. Roll dough into 1-inch balls, then roll each ball in sugar until fully coated.
  4. Preheat oven to 375°F (190°C). Place coated dough balls on a baking sheet, spacing them 2–3 inches apart.
  5. Bake one sheet at a time for 6–8 minutes, until edges are just turning golden brown. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool for at least 5 minutes.
  6. To freeze baked cookies: Allow cookies to cool completely, then place on a parchment-lined baking sheet and freeze for 30–40 minutes. Transfer to a freezer-safe bag and store.
  7. To freeze raw dough: Place sugar-coated dough balls in a freezer-safe bag, remove excess air, and freeze.
  8. To bake from frozen: Place frozen dough balls on a lined baking sheet and let thaw for 5 minutes while oven preheats to 375°F (190°C). Bake for 8–9 minutes until edges are lightly golden. Cool as directed.

Notes

  • Do not overmix the dough to maintain a soft texture.
  • Rolling in sugar gives the cookies a crisp exterior.
  • Store baked cookies in an airtight container for up to 5 days.
  • Dough and baked cookies freeze well for longer storage.

Nutrition

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