Soft and fluffy Ginger Molasses Cookies! WIth a delicious flavor these will be your new, favorite classic cookie to make!
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Whether you are baking for a holiday or just any day, these ginger molasses cookies do not disappoint! They go perfect on any cookie tray and with a glass of milk!
Other cookies you might like to bake up are these raspberry butter cookies! Soft, sweet butter cookie with a touch of raspberry jam baked into the center! We also love a good classic chocolate chip cookies and always keep them in the freezer!
HOW TO MAKE GINGER MOLASSES COOKIES!
INGREDIENTS:
2 ¼ cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
â…› teaspoon salt
¾ cup unsalted butter, at room temperature
1 cup brown sugar
1 egg, at room temperature
¼ cup molasses
¼ cup granulated white sugar, to roll the dough
DIRECTIONS:
- Preheat the oven to 375 degree F. Line a baking tray with parchment paper and set aside.
- In a bowl combine the dry ingredients together; flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- In a large mixing bowl add butter and sugar; beat until light using a hand mixer for about 3-4 minutes.
- Add egg and molasses and beat well, scrape the bottom and sides frequently and mix until well combined.
- Slowly combine the flour mixture in batches until the entire flour is incorporated. (Don’t overmix the cookie dough)
- Cover and refrigerate the cookie dough, let it chill for 20 minutes.
- Scope the cookie dough using an ice cream scooper (1-2 tablespoon) and roll it to a round balls, coat the balls completely with the white granulated sugar and arrange them on a prepared baking tray (place the cookie dough balls at least 2 inch apart)
- Bake the cookies for 8-10 minutes in the preheated oven and once done allow the cookies to cool down for 10 minutes on a cooling rack.
- Serve the cookies while it is still warm with a glass of milk to enjoy!
NOTES:
- Chilling the cookie dough for at least 20 minutes is an important step, because it helps the cookies not to spread much while baking.
- If you are a fan of crispy cookies, bake the cookies 4-5 minutes longer.
- The cookie dough can be made ahead, it stays good for 4-5 days in the refrigerator and 2-3 months in the freezer.
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Ginger Molasses Cookies
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- â…› teaspoon salt
- ¾ cup unsalted butter at room temperature
- 1 cup brown sugar
- 1 egg at room temperature
- ¼ cup molasses
- ¼ cup granulated white sugar to roll the dough
Instructions
- Preheat the oven to 375 degree F. Line a baking tray with parchment paper and set aside.
- In a bowl combine the dry ingredients together; flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- In a large mixing bowl add butter and sugar; beat until light using a hand mixer for about 3-4 minutes.
- Add egg and molasses and beat well, scrape the bottom and sides frequently and mix until well combined.
- Slowly combine the flour mixture in batches until the entire flour is incorporated. (Don’t overmix the cookie dough)
- Cover and refrigerate the cookie dough, let it chill for 20 minutes.
- Scope the cookie dough using an ice cream scooper (1-2 tablespoon) and roll it to a round balls, coat the balls completely with the white granulated sugar and arrange them on a prepared baking tray (place the cookie dough balls at least 2 inch apart)
- Bake the cookies for 8-10 minutes in the preheated oven and once done allow the cookies to cool down for 10 minutes on a cooling rack.
- Serve the cookies while it is still warm with a glass of milk to enjoy!
Video
Notes
- Chilling the cookie dough for at least 20 minutes is an important step, because it helps the cookies not to spread much while baking.
- If you are a fan of crispy cookies, bake the cookies 4-5 minutes longer.
- The cookie dough can be made ahead, it stays good for 4-5 days in the refrigerator and 2-3 months in the freezer.
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