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An overhead shot of the chewy ginger molasses cookies on a black cooling rack with a couple pieces of parchment and a cup of coffee with spiced sugar

Chewy Ginger Molasses Cookies

by 12 Kitchens
Spicy, soft, chewy ginger molasses cookies! These are such a good cookie to start out fall cookie baking with. The delicious smell just permeates your house and you get all the cozy vibes. So grab your glass of milk or cup of coffee and enjoy the crisp fall days with a perfectly soft ginger molasses cookie.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Category Cookies & Pastries
Difficulty Easy
Servings 24 Cookies
Calories 145 kcal

Equipment

  • Hand or stand mixer Optional

Ingredients
 
 

Ginger Molasses Cookie Dough

  • 142 g Butter, unsalted 1 stick plus 2 TBS
  • 100 g Granulated sugar
  • 85 g Light brown sugar
  • 1 ea Whole eggs
  • 112 g Dark molasses not bootstrap
  • 284 g All-purpose flour
  • 1½ tsp Baking soda
  • 1½ tsp Ginger, ground
  • 1 tsp Cinnamon, ground
  • ¼ tsp Cloves, ground
  • ¼ tsp Kosher salt

Spiced Sugar Mixture

  • ½ cup Granulated sugar
  • ½ tsp Ginger, ground
  • ¼ tsp Cinnamon ground
  • 2 pinches Cloves, ground

Instructions
 

  • Using your stand mixer and paddle or hand mixer and beaters, cream together the butter with the sugars on medium speed until light and fluffy. Scrape down the sides and attachments.
  • Lower your mixer down to medium-low speed, and add in the egg. Mix until incorporated. Scrape down the sides and attachments.
  • Add in the molasses and mix until incorporated. Be sure to scrape down the sides of the bowl and attachment and mix that all together before proceeding to the next step.
  • Reducing the speed to low, add in the dry ingredients, and mix just until incorporated.
  • Chill the dough for 1-2 hours. You can also choose to scoop and roll then chill.
  • Preheat the oven to 350°F and prepare a sheet pan lined with a silicone mat, parchment paper, or pan spray.
  • Combine all the ingredients for the spiced sugar coating and whisk together.
  • Scoop the cookie dough at about a 1½ diameter, and roll into a ball. Toss in the spiced sugar mix until evenly coated.
  • Place onto your sheet pan about 2 inches apart and bake for 12-14 minutes rotating halfway through until the edges start to darken. Allow to cool either on the pan on a cooling rack.

Notes

Be sure to keep your dough in the fridge in between rounds of baking!

Nutrition

Calories: 145kcalCarbohydrates: 24gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 158mgPotassium: 89mgFiber: 0.4gSugar: 15gVitamin A: 149IUVitamin C: 0.004mgCalcium: 18mgIron: 1mg
Keyword Christmas Cookies, cozy recipes, Easy dessert, fall baking, Holiday baking, Nut free recipes, Quick dessert
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