Best Ever Ginger Molasses Cookies
These Best Ever Ginger Molasses Cookies are crispy on the outside, chewy on the inside and perfectly flavoured with ginger!
Servings 36 cookies
Calories 175kcal
Equipment
Ingredients
- 1 1/4 cup unsalted butter at room temperature
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups all purpose flour
- 1/2 tsp salt
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp grated fresh ginger or powdered ginger
- 1/2 tsp ground cloves
- 1/3 cup white sugar for rolling
Instructions
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
- Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
- Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
- Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together until they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
- Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
- Preheat your oven to 350 degrees Fahrenheit.
- Shape the dough into about 36 balls with your hands or using a cookie scoop, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately. This recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
- Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
- When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
Video
Notes
What to do if your dough is too soft to roll
If your dough is too soft and sticky try adding 2-3 more tablespoons of flour, but make sure you don't over-mix it. If your dough is soft, chill the dough in the bowl in the fridge for about 30-60 minutes until it firms up enough to roll. Soft dough can be caused by a variety of factors, including how soft the butter was when you began making the dough, the fat content in the butter (use at least 80% fat butter for this recipe), etc.Storage Instructions
Store these cookies in an airtight container for up to 3 days at room temperature.Freezer Instructions
Store these cookies in the freezer in an airtight container for up to 6 months. Be sure to add layers of parchment paper between the cookies to prevent sticking.Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 160mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 210IU | Calcium: 16mg | Iron: 1mg