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Ginger Molasses Cookies
Yield: 4 dozen
Chewy ginger molasses cookies have all the flavor of gingerbread cookies without the rolling! These cookies are made with molasses and warm spices to create the perfect flavor. I love baking these cookies during the holiday season!
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
- ¾ cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- ⅓ cup molasses
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ tsp salt
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar for rolling
- 1 tsp cinnamon for rolling
Instructions
- In a large bowl with an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream room temperature unsalted butter and brown sugar.
- Add egg, vanilla extract, and molasses and mix until smooth.
- Add in the dry ingredients (spices, baking soda, salt, and all-purpose flour) and mix on low speed until a soft dough forms.
- Portion the cookie dough using a small cookie scoop. Place the dough balls on a baking sheet pan and chill for 30 minutes.
- Preheat oven to 350° F and prepare baking sheet pans with a silicone baking mat or parchment paper.
- In a small bowl, combine granulated sugar and cinnamon. Roll the chilled cookie dough balls in cinnamon sugar and place on the baking pan allowing room for spreading.
- Bake for approximately 8-10 minutes until the cookies are slightly golden-brown on the edges. Cool the cookies on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
Ginger molasses cookies can be stored in an airtight container at room temperature for 3 to 4 days.
The yield of this recipe will differ dependent upon the size cookie scoop you use.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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