Chewy Ginger Molasses Cookies
Cookies with crisp edges, soft middle, and rich, spiced flavor that stays fresh for days.
December 15, 2021
90% would make again
Total Time
2 hr 10 min
2 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 30 min
1 hr 30 min

Total Time
2 hr 10 min
2 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 30 min
1 hr 30 min

Ingredients
for 12 servings
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons ground ginger
- 1 teaspoon cinnamon
- .5 teaspoon ground cloves
- .5 teaspoon kosher salt
- .75 cup unsalted butter
- .5 cup granulated sugar
- .5 cup packed brown sugar
- .5 cup unsulphured molasses
- 1 egg large egg
- raw sugar
Nutrition Info
- Calories 280
- Fat 12g
- Carbs 39g
- Fiber 0g
- Sugar 19g
- Protein 3g
Estimated values based on one serving size.
Preparation
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.
- Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.
- Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.
- Bake the cookies for 8–10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4–5 minutes, then transfer to a wire rack to cool completely..
- Enjoy!
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