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Ginger Molasses Cookies
Yield: 48 cookies
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. One of my favorite Christmas cookies!
Equipment
Ingredients
- ¾ cup (170 g) unsalted butter room temperature
- 1 cup (220 g) light brown sugar
- 1 (1) large egg room temperature
- ⅓ cup (112 g) molasses
- 2 tsp (8 g) vanilla extract
- 2 ½ cups (313 g) all-purpose flour
- 2 tsp (4 g) ground ginger
- 1 tsp (2 g) ground cinnamon
- ¼ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) ground cloves
- 1 tsp (4 g) baking soda
- ½ tsp (3 g) salt
- ½ cup (100 g) granulated sugar for rolling
- 1 tsp (2 g) 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 the unsalted butter and brown sugar until light and creamy. Add the egg, molasses, and vanilla extract and mix until smooth. Add in the all-purpose flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt 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 the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats 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 the cookies for 8 to 10 minutes until the cookies are slightly golden-brown on the edges. Cool the cookies on the pan for 2 minutes and transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
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