Chewy Ginger Molasses Cookies
These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious. Feel free to halve this recipe if you would like a smaller batch!
Ingredients
- 1 ½ cupsunsalted butter, softened to room temperature
- 1 cupgranulated white sugar
- 1 cuppacked brown sugar
- ½ cupunsulphured molasses
- 2 largeeggs
- 4 ½ cupsall-purpose flour
- 4 teaspoonsbaking soda
- 1 tablespoonground ginger
- 2 teaspoonsground cinnamon
- 1 teaspoonground cloves
- 1 teaspoonfine sea salt
Directions
- 1
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
- 2
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
- 3
Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
- 4
Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
- 5
Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
- 6
Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
- 7
Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.