Description
These Soft Ginger Molasses Cookies are perfectly spiced, chewy, and packed with the warm flavors of ginger, cinnamon, cloves, and molasses. Rolled in coarse sugar for a delightful crunchy coating, they bake up soft with crackly tops – an ideal treat for the holiday season or any cozy moment.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Pinch cardamom (optional)
Wet Ingredients
- 1/2 cup (113g) unsalted butter, melted and cooled
- 1/3 cup (67g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1/3 cup (80ml) molasses
For Rolling
- 1/4 cup (50g) coarse or granulated sugar (such as turbinado sugar)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, and optional cardamom until well combined. Set aside.
- Beat Wet Ingredients: In a large mixing bowl, beat the melted and cooled butter with granulated sugar, brown sugar, egg, and molasses using a hand or stand mixer on medium to medium-high speed for about 2 minutes until the mixture is fluffy, lighter in color, and resembles smooth peanut butter.
- Combine Mixtures: With the mixer on its lowest speed, gradually add the dry flour mixture a little at a time to the wet molasses mixture. Continue mixing until just combined—avoid overmixing to maintain cookie softness.
- Shape Cookies: Place the coarse or granulated sugar in a shallow bowl. Using a 1.5 tablespoon cookie scoop or spoon, scoop out dough, then roll each portion into a ball between your hands. Roll the dough balls in the sugar to coat evenly.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the cookies puff up, spread, and develop cracks on top.
- Cool: Allow cookies to cool on the cookie sheet for 5 minutes after baking, then transfer to a wire rack to cool completely before serving.
Notes
- For the best flavor, use fresh spices, especially ground ginger, cinnamon, and cloves.
- Do not overmix once the flour is added to avoid tough cookies.
- Using turbinado sugar for rolling adds a nice crunchy texture and a hint of molasses flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- To keep cookies soft longer, place a slice of bread in the container with the cookies; the bread helps retain moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 110mg
- Fat: 4.5g
- Saturated Fat: 2.8g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1.2g
- Cholesterol: 25mg
