Chewy Ginger Molasses Cookies
Super chewy and perfectly spiced, these one bowl, no-chill ginger cookies are like gingersnaps, but better. They’re crisp on the outside, chewy on the inside and packed with warming spices and cozy flavours!
Ingredients
- ¾ cup or 1½ sticks unsalted butter room temperature
- ½ cup granulated sugar plus 2 tablespoons, divided
- ½ cup dark brown sugar
- 1 egg room temperature
- ¼ cup light or cooking molasses
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350˚F (177ºC) and prepare two parchment-lined baking sheets.
- In a large mixing bowl, cream together butter and sugars. Beat in the egg then add the molasses and continue to mix until smooth. (All of a hand or stand mixer or a wooden spoon will work.) Add flour, baking soda, ginger, cinnamon, ground cloves and salt and continue to mix until well incorporated.
- Using a medium cookie scoop (or heaping tablespoons), scoop out the dough to form 24 round balls. Roll each ball in the granulated sugar until fully coated and place twelve (12) cookies on each baking sheet, spacing them 2-3 inches apart.
- Bake until the cookies have started to crack and are deeply fragrant, about 8-10 minutes. (If the tops aren’t cracking, remove the baking sheets from the oven and gently bang them on the counter 2 or 3 times, then return them to the oven for 1 more minute.) Remove cookies from oven and let them cool on the baking sheets for 5 minutes. At this point the cookies will be tender, so don’t try to lift them. They will continue to bake on the hot pans for a few more minutes, and you should see more cracking. After 5 minutes, transfer them to a wire rack to cool completely.
Notes
Make ahead: There’s no need to chill the dough before baking, but you can certainly make it ahead of time if needed. If chilled for more than 2 hours, let the dough sit on the counter for 30 minutes before baking or the cookies won’t spread.
Make them gluten free: Use your favourite 1:1 gluten free flour blend in place of the all-purpose flour.
Dairy free: I do not recommend substituting dairy free butter in this recipe. Even vegan baking sticks (what I usually use) have a higher water content, and the cookies will spread too much and lose their shape.
Storage: Chewy ginger cookies will stay soft for up to 5 days when sealed in an airtight container on the counter and can be frozen for up to 3 months. If freezing, layer with parchment or wax paper to prevent sticking.