Description
These Ginger Molasses Cookies are soft, chewy, and packed with warm spices like ginger, cinnamon, and cloves, perfectly balanced by the rich sweetness of molasses. A cozy and classic treat that’s perfect for holiday gatherings or any time you crave a comforting spiced cookie.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 tablespoon water
- 1/4 cup molasses
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, sift together the flour, ground ginger, baking soda, cinnamon, cloves, and salt to combine all the spices evenly with the flour.
- Cream butter and sugar: In a large bowl, using an electric mixer, cream the softened butter and 1 cup of granulated sugar until light and fluffy, which usually takes about 3-4 minutes. This step helps create a tender texture.
- Add egg and molasses: Beat in the egg, then stir in the water and molasses until the mixture is smooth and fully incorporated.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Shape cookies: Roll the dough into walnut-sized balls. Roll each ball in granulated sugar to coat thoroughly, which will give the cookies a nice sparkle and slight crunch on the outside.
- Bake: Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. This helps them set perfectly without breaking.
Notes
- For a spicier kick, add an extra 1/2 teaspoon of ground ginger or cinnamon.
- Chilling the dough for 30 minutes before baking can help control spreading and enhance flavor.
- Store cookies in an airtight container at room temperature for up to a week.
- To freeze, place unbaked dough balls on a tray until firm, then transfer to a freezer bag; bake directly from frozen, adding one or two extra minutes.
