THE BEST Chewy Ginger Molasses Cookies
Exceptionally chewy and even a bit gooey Ginger Molasses Cookies with two types of ginger for extra spiciness! There's optional crystallized ginger throughout the dough and it adds so much flavor. These are my family's favorite holiday cookie. You must try it!
Ingredients
- 10 tbsp (140g) unsalted butter, (softened)
- ½ cup (110g) packed dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, (at room temperature)
- ¼ cup (60ml) fancy (light) molasses
- 2 cups (284g) all-purpose flour
- 1 ¼ tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ⅛ tsp ground clove ((optional, but I love the flavor))
- ½ cup (70g) chopped crystallized ginger
- ⅓ cup (65g) granulated sugar (for rolling)
Directions
- 1
Combine butter with both sugars in a large mixing bowl and beat with an electric hand mixer on medium speed for about 2 minutes until smooth, creamy and a bit fluffy. You can also use a stand mixer fitted with the paddle attachment or cream by hand with a wide rubber spatula. Beat in egg until evenly incorporated, scraping down the sides of the bowl as necessary. Add molasses and beat until combined.
- 2
Combine flour, baking soda, salt, ginger, cinnamon and clove in a medium bowl and whisk to blend evenly. Add it to the butter mixture with the crystallized ginger and mix on low speed or fold it in gently until just incorporated. Do not over-mix or the cookies will be less gooey inside.
- 3
Wrap the dough well (or cover the dough in the bowl) and refrigerate for at least 2 hours and up to 8 hours. This is important as the dough needs to hydrate and firm up so the cookies have the right texture and thickness.
- 4
When ready to bake, preheat oven to 350°F. Line two large cookie sheets with parchment paper.
- 5
Use a 1 ½-oz cookie scoop to portion dough and roll into smooth balls, then roll in granulated sugar to coat evenly. Place onto prepared baking sheets with at least 2 inches of space between each one (do not flatten). Bake for 9-11 minutes until evenly browned, puffed and cracked at the surface. Transfer baking sheets to a wire rack and let cookies cool on the sheets for 2 minutes before transferring individually to the rack to finish cooling.