Basic + Chewy Ginger Molasses Cookies
These basic + chewy ginger molasses cookies are the perfect fall treat! They have just the right amount of crispiness on the outside with a chewy center.
Ingredients
- 3/4 cup unsalted butter 1 1/2 sticks, at room temperature
- 1 cup granulated sugar + more for rolling dough in
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 egg
- 1/4 cup molasses
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, beat butter and sugar until soft and creamy about 2 minutes.
- Add flour, salt, cinnamon, cloves, ginger, egg, molasses, baking soda, and vanilla. Beat until well blended. Scrape sides of bowl and beat to make sure batter is well mixed.
- Refrigerate for at least 2 hours and up to 24 hours.
- If batter is refrigerated for >2 hours let sit out for 20 minutes prior to baking.
- Preheat oven to 350℉. Cover baking sheets with parchment paper. Add sugar to a small bowl for rolling dough in.
- Using small cookie scoop, scoop out batter and roll into a ball or about 1 inch balls.
- Coat dough balls in sugar and place on baking sheet 2 inches apart.
- Bake for 9-10 minutes or until cookies start to crinkle.
Notes
As the cookies bake, you should start to see them crinkle. If they don't have the crinkle, you likely didn't bake them long enough so bake them another 1-2 minutes. I got the nice crinkle cookies after about 9 minutes but ovens are different so just pay attention to them.
Recipe lightly adapted from Joy of Cooking cookbook.