These chewy ginger molasses cookies are incredibly soft and delicious! They have all the warm spices, they melt in your mouth and they have an incredible aroma.
When looking for a delicious cookie, look no farther! These are a must have for you and your family.
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I grew up enjoying the smells and taste of a crunchy gingersnap, but I was not a fan of how hard they were. The “snap” of the cookie, as a kid, was not the most enjoyable for me and that continued into adulthood. The chewy, almost melt in your mouth texure, that these chewy ginger molasses cookies have is just what I love!
So now, when the holidays roll around this is a go to cookie for me to make. Dozens of these go out our door each year in our goodie baskets that we make as a family. I can’t just bake these cookies to giveaway though, as the are probably one of my husbands favorites as well!
So, I hope that you and your family give these chewy ginger molasses cookies a try and that you love them as much as we do!
Chewy Ginger Molasses cookies Ingredients:
Butter: softened not completely melted
Cane sugar or refined sugar: for the cookie mixture and for rolling the dough balls in
Eggs
Molasses
All-purpose flour
Baking soda
Spices: A mixture of cinnamon, ginger cloves and nutmeg (the warm smells you get when baking these cookies)!
Salt
Tools needed:
Stand up mixer or handheld mixer
Small bowl for rolling dough balls in sugar
Spatula
Measuring spoons
Baking sheet
Parchment paper or cooking spray
How to make chewy ginger molasses cookies
In a mixing bowl or stand up mixer, cream the softened butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses.
Combine flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; add to creamed mixture.
Refrigerate the dough for 1 hour or until it is easy to handle.
Roll into 1 inch balls. Roll the dough ball into the additional sugar. Place 2 inches apart on a parchment lined baking sheet.
Bake at 350 degrees for 8-12 minutes or until puffy and lightly brown.
Serve slightly warm and enjoy!
Storage
These chewy ginger molasses cookies can be stored in an airtight container for 4-5 days.
Freeze these cookies after baked for 3 months. The dough balls can also be frozen and pulled out of the freezer as needed.
The Best Chewy Ginger Molasses Cookies
Equipment
- mixer
- small bowl for rolling dough balls in sugar
- measuring cups
- measuring spoons
- spatula
- baking sheet
- parchment paper
Ingredients
- 1½ cups butter softened
- 2 cups sugar cane or refined
- 2 eggs
- ¼ cup molasses
- 4½ cups all-purpose flour
- 3 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt I like Redmonds real salt
- additional sugar for rolling dough balls in
Instructions
- In a mixing bowl or stand up mixer, cream the softened butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses.
- Combine flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; add to creamed mixture.
- Refrigerate the dough for 1 hour or until it is easy to handle.
- Roll into 1 inch balls. Roll the dough ball into the additional sugar. Place 2 inches apart on a parchment lined baking sheet.
- Bake at 350 degrees for 8-12 minutes or until puffy and lightly brown.
- Serve slightly warm and enjoy!
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