Introduction
There’s something truly special about a cookie that fills your kitchen with the warm aroma of ginger and spices. These chewy ginger molasses cookies deliver the perfect balance of deep molasses flavor, spicy heat, and a wonderfully soft, chewy center. You’ll find they have that irresistible crackled top and just the right amount of sweet, spiced crunch from their sugared edges.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Total Time: Approximately 27 minutes (plus chilling time)
- Servings: 36 cookies
Ingredients
- 3/4 cup sugar (plus extra for dipping cookie dough in)
- 3/4 cup brown sugar
- 3/4 cup unsalted butter (room temperature)
- 1/2 cup molasses (not blackstrap)
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- In a large bowl, cream together the room-temperature unsalted butter, 3/4 cup sugar, and brown sugar until light and fluffy.
- Beat in the molasses and the eggs, one at a time, until fully incorporated and the mixture is smooth.
- In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears and a soft dough forms.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (or up to overnight) for easier handling and to prevent excessive spreading.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Place the extra sugar for dipping in a small bowl.
- Scoop dough into 1-tablespoon sized balls. Roll each ball between your palms to smooth it, then roll generously in the extra sugar to coat completely.
- Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the cookies are set around the edges and have puffed and cracked on top. The centers should still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Extra Chewy: For an even chewier texture, slightly underbake the cookies by 1 minute and allow them to cool completely on the hot baking sheet.
- Sparkling Sugar: Use coarse sanding sugar or turbinado sugar for dipping to create a beautiful, sparkling, crunchy exterior.
- Ice Cream Sandwich: Once cooled, sandwich a scoop of vanilla ice cream between two cookies for a decadent treat.
- Spice Level: For a more intense ginger flavor, add an extra teaspoon of ground ginger. For milder spice, reduce the ginger to 2 teaspoons.
Tips for Success
- Ensure your butter is truly at room temperature (soft but not melted) for proper creaming and to achieve the ideal cookie texture.
- Chilling the dough is non-negotiable. It firms up the butter, prevents the cookies from spreading too thin, and allows the flavors to deepen.
- Use regular, light, or dark molasses, but avoid blackstrap molasses, which is too bitter and strong for this recipe.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or the shaped dough balls for up to 3 months. To reheat and restore that fresh-baked softness, microwave a cookie for 5-10 seconds.
FAQ
Can I chill the dough longer than an hour?
Yes, you can chill the dough for up to 72 hours tightly wrapped in the fridge, which will develop the spices even more. Let it sit at room temperature for 10-15 minutes before scooping if it’s very firm.
Why did my cookies spread too much?
This is usually due to dough that wasn’t chilled long enough or butter that was too warm/soft. Ensure your dough is properly chilled before baking.
Can I make the dough ahead of time?
Absolutely. You can scoop and roll the dough balls, freeze them on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
My cookies are too cakey. What happened?
This can happen if you over-measured the flour (always spoon and level your flour) or over-mixed the dough after adding the dry ingredients. Mix just until combined.
Can I use salted butter?
Yes, but omit the 1/2 teaspoon of salt called for in the recipe to balance the flavor.
Why is blackstrap molasses not recommended?
Blackstrap molasses is very dark, bitter, and less sweet. It will overpower the other flavors and can make the cookies taste unpleasantly sharp.