Description
Deliciously spiced ginger molasses cookies that are soft and chewy!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ¾ teaspoons ground cinnamon
- 1/3 teaspoon ground cloves
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- ¼ cup granulated sugar (plus more for rolling)
- 6 tablespoons dark brown sugar (packed)
- ¼ cup unsulphured molasses
- 1 large egg (room temperature)
- About ½ cup granulated sugar (for rolling)
Instructions
- Whisk all dry ingredients together in a medium bowl: flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
- In the bowl of a stand mixer, cream butter, granulated sugar, and brown sugar on medium high. Add molasses and mix in.
- Setting the mixer to medium-low, beat in the egg until combined.
- Set the mixer to low, then gradually add in the dry ingredients mixture until combined. Scrape down the beaters as needed.
- Freeze for about 3-4 hours, until firm, but scoopable.
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil.
- Quickly roll cookies into 1-inch balls, then coat in sugar (fill a bowl with sugar for rolling). The cookie dough will get sticky from the heat in your hands—make sure to roll quickly.
- Place cookie dough balls evenly spaced far apart on the cookie sheet, with ample room to spread—these cookies are very large and thin. I initially did 12 on a large sheet, then changed to 8 per sheet so none stuck together.
- Bake for 14-18 minutes (mine took 16 minutes). Cool cookies directly on the sheet for about 5 minutes, then gently transfer to a cooling rack to completely cool.
- Sprinkle sugar on the tops of each cookie. Enjoy!
Notes
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- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg