Ginger Molasses Cookies: The Ultimate Recipe for Chewy Perfection

Ginger Molasses Cookies are a delightful treat that perfectly blend the warm, spicy notes of ginger with the rich sweetness of molasses. As I take a bite of these cookies, I am instantly transported to cozy winter evenings, where the aroma of freshly baked goods fills the air. This classic recipe has roots in early American baking, often enjoyed during the holiday season, but its comforting flavors make it a year-round favorite. People love Ginger Molasses Cookies not only for their chewy texture and robust flavor but also for their simplicity and convenience in preparation. Whether you’re sharing them with friends or savoring them with a cup of tea, these cookies are sure to bring joy to any occasion.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup unsulfured molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)

Preparing the Dough

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and come out perfectly chewy. 2. **Mix Dry Ingredients**: In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Make sure there are no lumps in the flour, as this will help your cookies have a nice, even texture. 3. **Cream Butter and Sugar**: In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. The air you incorporate here is crucial for the texture of your cookies. 4. **Add Molasses and Egg**: Once the butter and sugar are well combined, add the molasses, egg, and vanilla extract. Mix on low speed until everything is well incorporated. The molasses will give your cookies that rich, dark color and deep flavor. 5. **Combine Wet and Dry Ingredients**: Gradually add the dry ingredient mixture to the wet ingredients. I like to do this in three parts, mixing on low speed until just combined after each addition. Be careful not to overmix; you want to stop as soon as you see no more flour. 6. **Chill the Dough**: Once your dough is mixed, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the flavors meld together and makes it easier to handle when rolling into balls.

Rolling and Baking the Cookies

7. **Prepare for Baking**: While the dough is chilling, line two baking sheets with parchment paper. This prevents the cookies from sticking and makes for easy cleanup. 8. **Roll the Dough**: After the dough has chilled, take it out of the refrigerator. Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls about 1 inch in diameter. 9. **Coat in Sugar**: Roll each ball in granulated sugar until fully coated. This will give your cookies a lovely sparkle and a bit of crunch on the outside. 10. **Place on Baking Sheet**: Arrange the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. They will spread while baking, so give them room to grow! 11. **Bake the Cookies**: Place the baking sheets in the preheated oven and bake for 8-10 minutes. I usually start checking at the 8-minute mark. The cookies should be set around the edges but still soft in the center. They will continue to firm up as they cool. 12. **Cool on Baking Sheets**: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack.

Storing and Enjoying

13. **Transfer to Wire Rack**: After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. This step is essential for achieving that perfect chewy texture. 14. **Store the Cookies**: Once the cookies are completely cool, you can store them in an airtight container at room temperature. They will stay fresh for about a week, but I doubt they’ll last that long because they’re so delicious! 15. **Optional Add-Ins**: If you want to mix things up, consider adding some chocolate chips, chopped nuts, or even a sprinkle of sea salt on top before baking. These additions can elevate the flavor profile and make your cookies even more delightful. 16. **Serving Suggestions**: These ginger molasses cookies are perfect for any occasion. Serve them with a glass of milk, a cup of tea, or even as a festive treat during the holidays. They also make a wonderful gift when packaged in a cute box or tin. 17. **Free

Conclusion:

In summary, these Ginger Molasses Cookies are an absolute must-try for anyone looking to indulge in a delightful treat that perfectly balances warmth and sweetness. The combination of spicy ginger and rich molasses creates a flavor profile that is both comforting and invigorating, making these cookies ideal for any occasion, whether it’s a cozy night in or a festive gathering with friends and family. For serving suggestions, I love to pair these cookies with a warm cup of chai or a glass of cold milk, but feel free to get creative! You can also add a sprinkle of sea salt on top for an extra flavor boost or incorporate some chocolate chips for a decadent twist. If you’re feeling adventurous, try substituting some of the molasses with honey or maple syrup for a different take on this classic recipe. I wholeheartedly encourage you to give these Ginger Molasses Cookies a try. I promise you won’t be disappointed! Once you’ve baked a batch (or two), I would love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creations. Let’s spread the joy of baking together! Remember, these Ginger Molasses Cookies are not just a treat; they are a warm hug in cookie form, and I can’t wait for you to enjoy them as much as I do. Happy baking! Print