Ginger Molasses Cookies Recipe

Chewy ginger molasses cookies on a wire rack.

4.77 from 13 votes

Ginger Molasses Cookies Recipe

Ginger Molasses Cookies are the flavor of the holidays. Spiced, sweet, and perfectly chewy, they’ll fill your home with the warm aroma of seasonal joy.

Prep Time30

Cook Time12

Total Time42

Course: Cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 131kcal

Author: Andrea

Equipment

Ingredients

For the Dough

¾ cup 1 1/2 sticks unsalted butter softened
1/2 c. dark brown sugar packed
1/2 c. granulated sugar
¼ cup molasses
1 large egg
2 1/4 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. coarse kosher sea salt
2 1/4 teaspoons ground ginger
1 tsp. ground cinnamon

1/3 c. raw turbinado sugar

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or silicone baking mats, and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, cream the butter on medium speed for 1 minute. Add the sugars and molasses, and beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. Add the egg and mix on low until combined.
In a medium-sized mixing bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until no streaks remain.
Using a standard-size cookie scoop, form the dough into balls. Roll each ball in sugar, then place them onto the prepared baking sheet.
Bake the cookie dough balls for 12–14 minutes or until crisp. The cookies will look cracked; this is normal. Remove from the oven and allow them to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.

Notes

Keep these cookies at room temperature for about a week. To achieve a crispier texture, STORE them in a non-airtight container.

For longer storage, FREEZE baked cookies for up to 3 months in an airtight container or Ziploc bag, layered between sheets of parchment paper. For unbaked dough, scoop balls, roll them in sugar, and freeze for up to 1 month in a Ziploc bag.

When ready to bake frozen dough, remove from the freezer and let stand at room temperature for 20 minutes before baking. To refresh baked cookies, warm them in a 300-degree Fahrenheit (150-degree Celsius) oven for about 5 minutes.

Nutrition