The Best Chewy Ginger Molasses Cookies
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.
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!
Notes
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.