Soft-Baked Ginger Molasses Cookies (Print Version)

Irresistibly soft and chewy ginger and molasses cookies with warming spices, perfect for cozy moments.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup packed dark brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar

# How To Make:

01 - Heat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly mixed.
03 - Using a mixer or whisk, beat the softened butter and dark brown sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Incorporate molasses, egg, and vanilla extract into the butter and sugar mixture, blending until uniform.
05 - Slowly add the dry ingredient mixture to the wet mixture, mixing just until incorporated to avoid overmixing.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each thoroughly in granulated sugar.
07 - Place the sugar-coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake in the preheated oven for 9 to 11 minutes, or until edges are set while centers remain soft.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool fully.

# Expert Advice:

01 -
  • They stay soft for days, like little pillows of spice that never dry out.
  • The dough comes together in one bowl with no chilling required.
  • Every bite delivers warmth without overwhelming sweetness.
  • They fill your home with the kind of smell that makes people wander into the kitchen asking whats baking.
02 -
  • Do not overbake these cookies, they look underdone when you pull them out but they finish cooking on the pan.
  • Softened butter means you can press your finger into it easily, not melted, not cold.
  • Measure the molasses by spraying the measuring cup with a little oil first, it slides right out without sticking.
  • If the dough feels too sticky to roll, chill it for 15 minutes and it will cooperate.
03 -
  • Use a cookie scoop to make evenly sized balls, they bake at the same rate and look professional.
  • Let the baking sheets cool completely between batches or the dough will spread too fast.
  • If you want thicker cookies, chill the rolled balls for 10 minutes before baking.
  • Double the batch and freeze half the dough balls, then bake them straight from the freezer whenever you need a quick treat.
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