The Best Soft and Chewy Ginger Molasses Cookies
Soft, chewy, and packed with fresh and dried ginger, these ginger molasses cookies are the exact ones I leave out for Santa to guarantee I stay on the nice list. Fair warning: once you taste them, you’ll understand why I never bake just one batch.
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Servings: 24 cookies
Equipment
- dry measuring cups
- measuring spoons
- microplane zester
- medium bowl
- whisk
- large bowl
- large rimmed baking sheets
- wire cooling rack
- electric mixer
- 1½-inch capacity cookie scoop (optional)
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ¾ cup salted butter, at room temperature
- 1 cup granulated sugar, plus more for rolling
- 1 tablespoon grated fresh ginger
- ¼ cup molasses
- 1 large egg
Instructions
- Combine the flour, baking soda, cinnamon, ground ginger, cloves, and salt in a medium bowl.
- Beat the butter, 1 cup of the sugar, and grated ginger in a large bowl at medium speed with an electric mixer until light and fluffy. Add the molasses and egg, and beat until blended.
- Add the flour mixture to the butter mixture and beat until combined.
- Spoon the dough onto a piece of plastic wrap (the dough will be very soft), and shape into a disc. Cover the dough completely with the plastic wrap and refrigerate 1 hour or until firm.
- Shape the dough into 1½-inch balls (I use a 1½-inch capacity cookie scoop), and roll in extra granulated sugar. Place the dough balls 2½ to 3 inches apart on parchment paper-lined baking sheets. Refrigerate 15 minutes.
- Preheat the oven 375°F. Bake the cookies, in batches, 10 to 12 minutes or until set. Remove the pans from the oven. Let the cookies cool in the pans for 5 minutes then remove to wire racks to cool completely.