Chewy Ginger Molasses Cookies

$- 2 ¼ cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground cloves - 1 teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - 1/3 cup molasses - 1 large egg - 1 teaspoon vanilla extract - ½ cup granulated sugar (for rolling) To make chewy ginger molasses cookies, you need simple ingredients. All-purpose flour gives the cookies structure. Ground ginger brings warmth and spice. Ground cinnamon and cloves add depth to the flavor. Baking soda helps the cookies rise, while salt balances the sweetness. For the key ingredients, soft unsalted butter is essential. It creates a rich texture. Brown sugar adds moisture and a hint of caramel taste. Molasses is the star, giving the cookies a deep, rich flavor. You will also need one large egg to bind the mixture together. Vanilla extract enhances the overall taste. Finally, granulated sugar is for rolling the cookie dough, adding a lovely crunch. These ingredients come together to create a delightful cookie. Each bite is a perfect mix of spice and sweetness, making it a favorite for many. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step warms your oven for even baking. Next, line a baking sheet with parchment paper. This keeps your cookies from sticking. 2. Mix the dry ingredients in a bowl. Take a medium bowl and whisk together 2 ¼ cups of flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground cloves, 1 teaspoon of baking soda, and ½ teaspoon of salt. Ensure everything is mixed well. This blend gives your cookies that warm spice flavor. 3. Cream the butter and brown sugar mixture. In a large bowl, use an electric mixer to beat ¾ cup of softened unsalted butter and 1 cup of packed brown sugar. Mix until it becomes light and fluffy, which takes about 3-4 minutes. This step adds air to your mixture, making the cookies soft. 1. Add the wet ingredients to the butter mixture. Pour in 1/3 cup of molasses, 1 large egg, and 1 teaspoon of vanilla extract. Mix until smooth. This gives your cookies a rich flavor and moisture. 2. Gradually incorporate the dry ingredients into the wet mixture. Slowly mix the dry blend into the wet mixture until just combined. Be careful not to overmix; this keeps the texture chewy. 3. Chill the dough for shape maintenance. Cover the dough and place it in the refrigerator for about 30 minutes. This helps the cookies hold their shape when baking. 1. Roll the dough into balls and coat in sugar. Scoop tablespoon-sized portions of dough and roll them into balls. Next, roll each ball in ½ cup of granulated sugar until coated. This adds sweetness and a nice texture. 2. Arrange on the baking sheet for baking. Place the dough balls on your prepared baking sheet, leaving about 2 inches of space between them. This gives them room to spread. 3. Perfect baking time and indicators. Bake in your preheated oven for 10-12 minutes. The edges should be set, while the centers stay soft. This gives you that chewy texture. After baking, let them cool on the sheet for about 5 minutes before moving them to a wire rack. To get that perfect chewy texture, chilling the dough is key. When you chill the dough for about 30 minutes, it helps the cookies keep their shape while baking. This step also allows the flavors to blend better. Next, avoid overmixing the dough. When you combine the dry ingredients with the wet ones, mix just until everything comes together. If you mix too much, your cookies can turn out tough instead of chewy. To make these cookies even more special, try adding candied ginger. It gives a nice sweet and spicy kick that enhances the ginger flavor. Just chop it finely and mix it into the dough. You can also adjust the spice levels to your liking. If you want a spicier cookie, add more ground ginger or cinnamon. If you prefer a milder flavor, reduce the spice amounts. Monitor the baking time closely. Bake the cookies for 10 to 12 minutes. You want the edges to be set, but the centers should still be soft. This will help keep them chewy. After baking, let the cookies cool on the baking sheet for about 5 minutes. This allows them to finish cooking slightly. Then, transfer them to a wire rack to cool completely. This step keeps them soft and prevents them from getting too hard. Pro Tips Chill the Dough: Chilling the dough for at least 30 minutes helps the cookies maintain their shape and enhances their texture. Don’t Overmix: Mix the wet and dry ingredients just until combined to keep the cookies tender and chewy. Check for Doneness: Remove the cookies from the oven when the edges are set but the centers are still soft to achieve the perfect chewy texture. Experiment with Spices: Feel free to add more spices or even a pinch of black pepper for a unique twist on the traditional flavor profile. {{image_2}} You can make this recipe fit your needs. For a gluten-free option, try using a gluten-free flour blend. Many work well in baking. Just use the same amount as all-purpose flour. If you want to make the cookies dairy-free, swap the butter for coconut oil or a dairy-free butter substitute. These options will keep the cookies soft and chewy. Want to change up the taste? Add chocolate chips! They pair great with the spices. Just fold in about 1 cup of chocolate chips after mixing in the dry ingredients. You can also add nuts for texture. Chopped pecans or walnuts add a nice crunch. Mix in about ½ cup of nuts for a fun twist on the classic cookie. Make these cookies festive! Add holiday-themed sprinkles on top before baking. You could also mix in festive spices like nutmeg or cardamom. These small changes can bring a whole new vibe to your cookie game. Store your chewy ginger molasses cookies at room temperature. Use an airtight container to keep them fresh. They will stay soft for about a week. If you want them chewier, add a slice of bread to the container. This simple trick keeps the cookies moist. For long-term storage, freezing is your best friend. Place the cookies in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. They can stay in the freezer for up to three months. To restore freshness, simply preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. This will make them warm and soft again. If you prefer, you can also use a microwave. Heat each cookie for 10-15 seconds. Enjoy your cookies as if they were just baked! To avoid flat cookies, focus on these key factors: - Chill the dough: This helps the cookies keep their shape. - Use cold butter: If your butter is too soft, it can lead to flat cookies. - Measure flour correctly: Too little flour makes cookies spread more. - Do not overmix: Mix just until combined. Overmixing can lead to flatness. By following these tips, you’ll keep your cookies thick and chewy. Yes, you can make the dough ahead of time. Here’s how: - Chill the dough: After mixing, cover it and chill for about 30 minutes. This helps it firm up. - Store in the fridge: You can store the dough in the fridge for up to 3 days. - Freeze for longer: If you want to save it longer, freeze the dough for up to 3 months. Just thaw in the fridge before baking. Making the dough ahead can save you time when you want fresh cookies. These cookies pair well with several treats and drinks: - Beverages: Enjoy them with tea or warm milk. The spices complement these drinks well. - Desserts: Pair with vanilla ice cream for a tasty mix of textures. - Cheese: Soft cheese, like cream cheese, can balance the spice nicely. These pairings enhance the flavors and make for a delightful snack. This blog post shared a detailed guide to making ginger molasses cookies. We went over ingredients, step-by-step instructions, and tips for perfect texture. You learned various flavor and storage options, plus common questions answered. Baking can be fun and rewarding. Enjoy experimenting with these cookies, and feel free to make them your own. Whether for yourself or a party, these cookies are sure to impress. Happy baking and enjoy every bite!$

Chewy Ginger Molasses Cookies

Deliciously soft and chewy cookies with a warm ginger flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 1

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

2.25 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground cloves
1 teaspoon baking soda
0.5 teaspoon salt
0.75 cups unsalted butter, softened
1 cup brown sugar, packed
0.33 cups molasses
1 large egg
1 teaspoon vanilla extract
0.5 cups granulated sugar (for rolling)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt until well combined.
In a large bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture, mixing until smooth and well incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Once the dough is formed, cover it and chill in the refrigerator for about 30 minutes. This helps the cookies maintain their shape.
After chilling, scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in granulated sugar until fully coated.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Enjoy these cookies with a cup of tea or warm milk for a delightful treat! Add a sprinkle of candied ginger on top before baking for an extra dash of flavor.

Keyword cookies, dessert, ginger, molasses