Description
Deliciously soft and chewy ginger molasses cookies, perfect for the holiday season or any time of year!
Ingredients
Scale
- 3/4 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup unsulfured molasses
- 1 large egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the molasses and egg until fully combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Cover the dough and chill in the refrigerator for 30 minutes to make rolling easier.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat each in granulated sugar.
- Place the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough before rolling.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg