Description
These soft and chewy ginger molasses cookies are packed with warm spices, rich molasses, and a touch of sweetness. They have crisp edges with a tender center, making them the perfect cozy treat for the holidays or any time of year.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and brown sugar until light and fluffy (about 2 minutes).
- Add the egg, molasses, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Scoop out tablespoon-sized dough balls and roll them in the granulated sugar.
- Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 9-11 minutes, or until the edges are set but the centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra soft cookies, slightly underbake them and let them finish setting on the tray.
- Store in an airtight container at room temperature for up to 1 week.
- Add white chocolate chips or chopped candied ginger for a fun twist!