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–+ servings

Ginger Molasses Cookies

Soft. Chewy. Spicy. These Bakery Style Ginger Molasses Cookies are crispy on the outside, soft and chewy on the inside, and packed with all of your favourite holiday spices!
4.86 from 7 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Refrigeration (2h to overnight) 2 hours
Course Dessert, Snack
Cuisine American
Servings 15 cookies

Ingredients
  

  • 3/4 cup (170g) Unsalted Butter softened
  • 1/2 cup (100g) Granulated Sugar + additional 1/2 cup for cookie rolling!
  • 1/2 cup (100g) Light Brown Sugar well-packed
  • 1 Egg large
  • 1/3 cup (110g) Molasses
  • 2 1/3 cup (280g) All-purpose Flour
  • 2 tsp Baking soda
  • 2 tsp Ginger ground
  • 1 tsp Cinnamon ground
  • 1/2 tsp Cloves ground
  • 1 tsp Salt

Instructions
 

  • In a small bowl, combine flour, baking soda, salt, and spices (ginger, cinnamon, cloves). Whisk together to sift and aerate. Set aside.
  • In a large bowl with an electric hand mixer (or the bowl of a stand mixer), combine butter with sugars (brown and granulated). Cream sugars for ~2min on medium speed. Mixture will be thick and creamy.
  • Add egg to butter mixture, and mix until incorporated. Add molasses and mix once more until well combined.
  • Add dry (flour) mixture to wet (butter/sugar/egg) mixture. Mix until well combined and ginger molasses cookie dough forms.
  • Tightly wrap/cover dough and refrigerate overnight. Preheat oven to 350F (325F convection bake). Line 1-2 baking sheets with parchment paper/silicone baking mat.
  • Form dough into 2 tbsp dough balls. Roll each dough ball in granulated sugar and place onto baking sheet lined with parchment paper/silicone baking mat.
  • Bake cookies for ~10 minutes, or until cookies are firm at the edges and have begun to crack. Remove from oven and let cool on baking sheet until cookies can be easily lifted from baking sheet. Cookies will continue to crack as they cool! Place cookies onto wire rack to cool completely.
  • Enjoy!

Video

Notes

Sofia’s Tips:
  • Like a spicy cookie?! This cookies pack a ginger spiced punch, perfect for the holidays!
  • To measure flour correctly: Use a spoon to scoop flour into your measuring cup! Use a knife to level the flour in the measuring cup. This ensures you don’t add too much flour and end up with dry cookies
  • The cookies will continue to crack as they cool!
  • After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!! 
 
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂
Keyword chewy, crispy, easy recipe, ginger, ginger molasses cookies, holiday baking, spiced
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