Ginger Molasses Soft Chewy (Printable)

Soft, chewy ginger molasses delights featuring warm spices, ideal for cozy seasonal gatherings.

# Ingredient List:

→ 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 - 1 teaspoon baking soda
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup packed dark brown sugar
10 - 1 large egg
11 - 1/4 cup unsulphured molasses
12 - 2 teaspoons vanilla extract

→ For Rolling

13 - 1/4 cup granulated sugar

# How to Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
03 - In a large bowl, cream the softened butter and brown sugar until light and fluffy, approximately 2 minutes.
04 - Beat in the egg, molasses, and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each ball evenly with 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 -
  • These cookies are soft and chewy with a perfect blend of warm spices that feels like a comforting hug.
  • The rich molasses adds depth making them a favorite for holiday gatherings or anytime you want a little sweetness.
02 -
  • Underbaking slightly keeps the cookies wonderfully chewy instead of dry and crunchy.
  • Adding a pinch of black pepper boosts the spices in an unexpected way that makes the flavor pop.
03 -
  • Chilling the dough before baking helps control spreading and enhances flavor melding.
  • The secret to perfect chewy texture is the balance between brown sugar moisture and slightly underbaking the cookies.

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