Description
These Soft Ginger Molasses Cookies are a perfect blend of warm spices and rich molasses, delivering a chewy and tender texture with a delightful crackled top. Easy to make and irresistibly flavorful, they offer a comforting treat ideal for the holiday season or any cozy day.
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 and prepare dry ingredients: Preheat your oven to 375 degrees F (190 degrees C). In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and optional cardamom. Set this mixture aside.
- Mix wet ingredients: In a large bowl, beat the melted and cooled butter, granulated sugar, brown sugar, egg, and molasses using a hand mixer or stand mixer on medium to medium-high speed. Continue mixing for about 2 minutes until the mixture becomes fluffy, lighter brown, and smooth like creamy peanut butter.
- Combine wet and dry mixtures: With the mixer running at the lowest speed, slowly add the dry flour mixture to the wet molasses mixture a little at a time. Mix just until combined to avoid overmixing and flour dust.
- Shape and coat cookies: Place the coarse sugar in a bowl or plate. Using a 1.5 tablespoon cookie scoop or spoon, scoop the dough and roll into balls with your hands. Roll each ball in the sugar until completely coated, then place them about 2 inches apart on a parchment-lined baking sheet.
- Bake the cookies: Bake in the preheated oven for 8 to 10 minutes until the cookies have puffed, spread, and cracks form on the tops.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature egg for best mixing results.
- Do not overmix once the flour is added to keep cookies soft and tender.
- For a stronger ginger flavor, increase ground ginger to 1.5 teaspoons.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 110mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
