Soft & Chewy Ginger Molasses Cookies
Print RecipeWarm, spiced ginger molasses cookies with a chewy texture and crinkly, sugar-coated tops. Perfect for holiday baking or cozy fall treats, these cookies are easy to make and stay soft for days!
Servings: 32 cookies
equipment (affiliate links
- kitchen scale for best accuracy
- hand mixer or
- stand mixer with paddle attachment
- silicone liner or parchment paper
Ingredients
- 2 ¾ c. (345 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ c. (170 g) salted butter softened to room temperature
- ¾ c. (150 g) granulated sugar for the dough
- ¼ c. (50 g) granulated sugar for rolling
- ¼ c. (50 g) dark brown sugar packed
- ⅓ c. (113 g) unsulphured molasses not blackstrap
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl, use a hand mixer or stand mixer to beat softened butter, ¾ cup granulated sugar (for dough), and brown sugar until light and fluffy (~2 minutes). Add molasses, egg, and vanilla extract. Beat until smooth.
- Combine: Gradually add dry ingredients to wet ingredients, mixing until just combined. Dough should be soft but not sticky. If too wet, add 1-2 tsp flour.
- Chill Dough: Cover dough tightly and refrigerate overnight (8-12 hours) to firm up butter, enhance flavor, and prevent spreading.
- Preheat Oven: Preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Place ¼ cup granulated sugar (for rolling) in a small bowl.
- Shape Cookies: Using a 1 ½ tbsp cookie scoop, portion dough and roll into balls. Roll each ball in the ¼ cup granulated sugar to coat. Place 2-3 inches apart on baking sheets.
- Bake: Bake for 12-14 minutes, until edges are set and centers are puffed and cracked. The centers may look slightly soft but should not appear wet or dark. The cookies will firm up as they cool, retaining chewiness due to the molasses.
- Cool: Let cookies cool on the baking sheet for 5 minutes to set further, then transfer to a wire rack to cool completely.
Video
Notes
- Doneness Cues: Look for set edges and a puffed, cracked center at 12-14 minutes. If the center still looks wet or overly soft at 12 minutes, bake closer to 14. The molasses ensures chewiness even with a longer bake, avoiding a dry texture.
- Prevent Dark, Soft Centers: Underbaking (e.g., 8-10 minutes) can cause the center to sink and darken as it cools. The 12-14 minute range should prevent this while keeping the cookie chewy.
- Cookie Scoop: The 1 ½ tbsp scoop yields 32 cookies, ensuring consistent size and even baking.
- Flour: The 2 ¾ cups flour helps structure. If cookies still spread slightly, add 1-2 tbsp more flour next batch, but keep dough soft for chewiness.
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 125mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 141IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 1mg
