Soft Molasses Ginger Cookies (Print Page)

Chewy, warmly spiced with molasses and ginger, perfect for cozy moments and holiday comfort.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup light brown sugar, packed
10 - 1 large egg
11 - 1/4 cup unsulphured molasses
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/4 cup granulated sugar

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the softened butter and light brown sugar until light and fluffy, about 2 minutes.
04 - Beat in the egg, then mix in the molasses and vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just incorporated. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball by rolling in granulated sugar.
07 - Place dough balls 2 inches apart on the prepared baking sheets.
08 - Bake for 9 to 11 minutes, until edges are set but centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The molasses gives them a deep, almost caramel richness without being too sweet.
  • They stay chewy for days, getting even better as the spices mellow and blend.
  • Rolling them in sugar creates a delicate crisp shell that contrasts beautifully with the tender inside.
02 -
  • Don't overbake, the centers should still look soft when you pull them out or they'll turn hard instead of chewy.
  • Make sure your butter is truly softened, not melted, or the dough will spread too much and lose that perfect texture.
03 -
  • Chill the dough for 30 minutes before rolling if your kitchen is warm, it keeps the cookies from spreading too thin.
  • Use a cookie scoop for perfectly uniform balls, they'll bake more evenly and look bakery-perfect.

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