Chewy Ginger Molasses Cookies
These chewy ginger molasses cookies are soft, crinkly, and packed with warm spices and rich molasses flavor. Perfect for the holidays.
Equipment
- Electric Hand Mixer or Stand Mixer
- Baking Sheets
Ingredients
- 3/4 cups (168 g) Salted Butter, (room temperature)
- 3/4 cup (165 g) Brown Sugar
- 1/2 cup (170 g) Robust Unsulphured Molasses, (I used Grandma's brand)
- 2 (36 g) Egg Yolks
- 1 tbsp Vanilla Extract
- 2 1/2 cups (313 g) All Purpose Flour
- 1 tsp Baking Soda
- 1 tbsp Ground Ginger
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/8 tsp (1/8 tsp) Ground Cloves
- 1/8 tsp Black Pepper
- 1/2 tsp Kosher Salt
- Turbinado Sugar, (for rolling the cookies)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine salted butter and brown sugar. Mix on medium speed for 3 minutes, then scrape down the sides of the bowl and add in molasses. 3/4 cups Salted Butter 3/4 cup Brown Sugar 1/2 cup Robust Unsulphured Molasses
- Continue to mix until combined, about 1 minute, then add in egg yolk and vanilla extract. Mix until smooth, scraping down the sides again to ensure all of the ingredients are fully incorporated. 2 Egg Yolks 1 tbsp Vanilla Extract
- In a separate bowl, whisk together the dry ingredients. Combine all purpose flour, baking soda, spices, and kosher salt. Whisk together and add to the wet ingredients, mixing until just combined. 2 1/2 cups All Purpose Flour 1 tsp Baking Soda 1 tbsp Ground Ginger 2 tsp Cinnamon 1/2 tsp Nutmeg 1/8 tsp Ground Cloves 1/8 tsp Black Pepper 1/2 tsp Kosher Salt
- Use a medium sized cookie or ice cream (about 2 tbsp) to scoop out the cookies and place onto a cookie sheet. Cover with plastic wrap and place into the refrigerate for 1 hour to chill.
- Preheat the oven to 375 degrees F. Add turbinado sugar to a small bowl. Roll each cookie in the sugar. Turbinado Sugar
- Bake about 6 cookies at a time, spacing 2 inches apart, for 9-11 minutes. Allow the cookies to cool on the baking sheet for 10 minutes, then remove onto a wire rack to cool completely.
Notes
- Use room temperature butter (not melty). Soft butter creams properly. Melted butter gives you cookies that spread like gossip!
- Don’t skip the chill. An hour in the fridge firms up the butter and lets the flour hydrate, giving you thicker cookies with better flavor and less spread.
- Weigh or spoon-and-level flour. Too much flour yields dry cookies, too little flour and the cookies will spread into puddles. For best results, measure out the ingredients with a kitchen scale (I provide the gram measurements in the recipe card).
- Molasses matters. Use robust unsulphured molasses (like Grandma’s). Avoid Blackstrap molasses, it's bitter and too intense for cookies.
- Pull them when the centers look just the slightest bit underbaked! They’ll finish cooking from carryover heat on the pan. Don't overbake!
Nutrition
Calories: 261kcal, Carbohydrates: 38g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 54mg, Sodium: 249mg, Potassium: 229mg, Fiber: 1g, Sugar: 21g, Vitamin A: 342IU, Vitamin C: 0.02mg, Calcium: 48mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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