Recipes|Featured Main
Chewy Ginger Molasses Cookies
Difficulty Level: Easy
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Prep Time:2 Hours
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Cook Time:PT2H10M10 Minutes
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Yield:42 Cookies
Ingredients
- 4 ½ cups all purpose flour
- 4 teaspoons baking soda
- 2 tablespoons ground ginger
- 4 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 ½ cups unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- ½ cup molasses
- 2 eggs
- ¼ cup candied ginger pieces, optional
- Spiced Sugar:
- ½ cup sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1064.65ml all purpose flour
- 17.04g baking soda
- 25.56g ground ginger
- 17.04g ground cinnamon
- 4.26g ground cloves
- 2.13g ground nutmeg
- 4.26g kosher salt
- 354.88ml unsalted butter, softened
- 236.59ml sugar
- 236.59ml brown sugar
- 118.29ml molasses
- 2 eggs
- 59.15ml candied ginger pieces, optional
- Spiced Sugar:
- 118.29ml sugar
- 4.26g ground ginger
- 4.26g ground cinnamon
- 2.13g ground cloves
- 2.13g ground nutmeg
Paige Appleberry from our Bainbridge Island market tells us to “measure with our heart” when measuring the spices for her ginger molasses cookies. We think that is fun advice!
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
In a mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg and salt.
STEP 3
In separate large mixing bowl using a stand mixer or hand mixer cream together butter, sugar and brown sugar on medium-high speed until light and fluffy.
STEP 4
On medium speed beat in eggs one at a time, then slowly add molasses while mixing.
STEP 5
On low speed slowly incorporate dry ingredients (if mixer is struggling, use wooden spoon). If adding candied ginger pieces mix those in now.
STEP 6
Cover and refrigerate dough for 2 hours or until dough is chilled (not recommended to chill overnight, it dries the dough out).
STEP 7
In a small bowl make spiced sugar by mixing sugar, ginger, cinnamon, cloves, and nutmeg.
STEP 8
Roll dough into appx 1-inch balls, then roll in spiced sugar until completely coated. Place on a parchment lined baking sheet leaving room between, they will flatten out. (Keep dough in fridge when not in use, warm dough means flat, melted cookies!)
STEP 9
Bake for 8-10 minutes until the cookies crack on top. Cool on cookie sheet for 5 minutes then transfer to a cooling rack.
STEP 10
Once cooled completely, store cookies in an air-tight container for up to 4 days. Best enjoyed at room temperature or cooler to get the full chewy effect (even better the next day!)
Options
Pro tip: Coat your measuring cup with pan spray before adding molasses for easy pouring!