The holiday season is in full swing and what better way to celebrate than with cookies. Pillowy soft, delectably chewy, and insanely good; these classic ginger molasses cookies are a hit!
Cookies, cookies, coooooookies!!!
I remember two years ago, I went on a cookie rampage (pre-blog days) and made so many different style cookies. I’m seriously thinking of bringing that back this year because I made some damn good cookies back then. I’m talking sugar cookies, pudding cookies, peanut butter, chocolate, and so much more. I’ve also been experimenting with a few new cookie recipes and I can’t wait to bring them to the blog. The other day I went to Home Goods and basically bought enough sprinkles to last me for many years, ha! This holiday season, everything is getting sprinkled to the max.
These ginger molasses cookies are great way to break into the holiday baking season. I’m a pretty tough critic when it comes to cookies. Give me a soft and chewy cookie any day and I’m your girl. I hate hard or tough cookies. With cookies, you either nail them or you don’t. In my opinion, there’s no time for half-stepping when it comes to cookies.
With these ginger molasses cookies, you get that super soft texture with a chewy center that bursts with the molasses flavor and other spices. It’s pretty much a taste of heaven in your hands.
- 1½ cups butter, softened to room temp.
- 2 cups granulated sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp salt
- Preheat oven to 375°F.
- In a large bowl, combine flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
- In the bowl of a stand mixer, beat butter and sugar together on medium speed until light and fluffy.
- Add in eggs and molasses and beat on medium low speed until combined.
- Slowly add in the flour mixture until combined.
- Fill a small bowl with about ½ cup of sugar.
- Roll the dough into small balls (I used a medium sized cookie scoop) or 1 inch in diameter. And then roll them in the sugar until fully coated.
- Place onto cookie sheet, at least 1 inch apart and bake for 10 minutes, until the cookies start to crack on top.
- The cookies may look soft and undercooked but the cookies will continue to cook while they cool and this allows for them to have their soft and chewy texture.
- Let cookies cool for a few minutes and then transfer to wire rack to cool completely.
- Cookies can be stored in an airtight container for up to 1 week.