Description
These Ginger Molasses Cookies are sooo flavorful with a soft and chewy texture. You’ll find these cookies laced with warm spices like ginger, cinnamon, allspice, and cloves, to name a few. There is a reason that these signature cookies are a cult favorite during the holidays, they’re a classic! Bake up a batch for your general cookie cravings, cookie swaps, and beyond!
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon kosher salt
- ½ teaspoon ground cardamom
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 1 ½ cups granulated sugar, plus more for rolling cookies
- ½ cup packed dark brown sugar
- 2 large eggs
- ½ cup unsulphured molasses
- 1 tablespoon vanilla essence (extract or paste)
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, salt, and cardamom until well combined. Then set the flour mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld electric mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Then add the eggs, molasses, and vanilla essence and continue beating on medium-low speed until everything is just combined.
- With the mixer on the lowest speed, slowly add the flour mixture to the wet mixture and mix until just combined and there are no streaks of flour- be sure to stop and scrape down the sides of the bowl, as needed. Then place the cookie dough bowl into the refrigerator to chill for 45 minutes to 1 hour (or until chilled). Note: this step is crucial as the dough will be too soft at this stage and needs to rest + firm up a bit before rolling.
- Fill a small bowl with about ⅓ cup of granulated sugar. Use a medium-sized cookie scoop (a heaping tbsp or so) to scoop the dough and then roll the dough in the palm of your hands into balls. Then roll the ball in the sugar until fully coated on all sides.
- Place the ball onto the baking sheet and repeat the process until all cookies are shaped/rolled in your hand, and then rolled in sugar- place the assembled cookies at least 1 inch apart on the baking sheet.
- Bake the cookies at 350°F for 9-10 minutes.
- The cookies may look soft and undercooked, but will continue to cook while they cool. As soon as the cookies exit the oven, gently drop/tap the baking sheet on the counter to deflate the cookies and encourage the surface to crackle more- I like to do this about 2 times.
- Let the cookies cool for 5-7 minutes on the baking sheet and then use a cookie spatula (or regular spatula) to transfer them to a wire rack to cool completely. Then serve. Enjoy! Keep these ginger molasses cookies stored inside an airtight container or plastic bag for freshness. They’ll keep on the counter for up to one week.
Notes
- Please read the blog post in its entirety for more tips + tricks.