Chewy Ginger Molasses Cookies
These Chewy Ginger Molasses Cookies offer a perfect balance of sweetness and spiciness, creating a cozy treat that can be enjoyed year-round.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Scoop and level technique recommended for measuring.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger Adjust to taste.
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened Should be at room temperature.
- 1 cup granulated sugar Extra sugar for rolling (optional).
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. Whisk until fully blended.
- In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy (3-5 minutes).
- Add in the molasses, egg, and vanilla extract, mixing until fully combined.
- Gradually incorporate the dry ingredients into the wet mixture, folding gently to create a soft dough.
Baking
- Roll the dough into small balls (about the size of a tablespoon) and optionally roll them in granulated sugar.
- Line a baking sheet with parchment paper and space the dough balls about 2 inches apart.
- Bake for 8-10 minutes, until the edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature or freeze for up to three months. To revive chewiness, store with a slice of bread.