Soft Molasses Ginger Cookies
Soft, chewy molasses ginger cookies with sugar-crackled tops and warm ginger, cinnamon, and clove flavor. An easy one-bowl fall cookie that keeps well and freezes beautifully.
Equipment
- Two baking sheets
- Parchment paper
- Hand mixer or stand mixer
- Medium and large mixing bowls
- Cookie scoop (optional)
- Wire rack
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1/4 cup unsulphured molasses
- 1 tsp vanilla extract
- 1/3 cup granulated sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, beat the softened butter and brown sugar for 2-3 minutes, until light and fluffy.
- Beat in the egg, molasses, and vanilla until combined. The mixture may look slightly curdled, which is normal.
- Add the dry ingredients and mix on low speed just until a soft dough forms.
- Cover the bowl and refrigerate the dough for 30 minutes, until firm enough to roll.
- Preheat the oven to 350°F (175°C) and line the baking sheets with parchment paper.
- Scoop the dough into about 1 1/2-tablespoon portions (roughly 30 g each), roll into balls, and roll each ball in the granulated sugar until coated.
- Place the balls about 2 inches apart on the prepared sheets, 12 per sheet.
- Bake one sheet at a time for 10-11 minutes, until the edges are set and the tops are crackled, while the centers still look slightly puffed and soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Spoon and level the flour rather than scooping it, which packs in too much and makes dry cookies. Do not skip the chilling step, which keeps the cookies thick. Pull the cookies when the centers look just set, since they firm up as they cool.
Troubleshooting: if cookies spread too thin, the butter was too soft or the dough was not chilled, so refrigerate it another 15-20 minutes. If cookies are hard, they were overbaked. If the tops did not crackle, the baking soda may be old.
Storage: keep in an airtight container at room temperature for up to 5 days. The rolled dough balls can be frozen for up to 2 months; bake straight from frozen and add 1-2 minutes to the baking time. For more tips, see How to Store Homemade Cookies So They Stay Fresh.
Calories per serving: ~150 kcal (estimated)
Calories per serving: ~150 kcal (estimated)