Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chewy ginger molasses cookies

Chewy Ginger Molasses Cookies


  • Author: Katherine | Love In My Oven
  • Total Time: 40 minutes
  • Yield: 28-30 cookies 1x

Description

A staple of the holiday season, these chewy gingersnaps are a must! For a cookie exchange or just your family, everyone will love these chewy ginger molasses cookies!


Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp all-spice
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1/3 cup granulated sugar + more for rolling
  • 1/2 cup brown sugar, packed
  • 1/4 cup dark molasses
  • 1 egg
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat the oven to 350 F and line two baking sheets with parchment paper. In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, all-spice, nutmeg and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter together with both sugars on high until light and fluffy. Add the molasses, egg and vanilla extract and mix for an additional 2 minutes on medium-high, scraping down the sides as necessary. With the mixer running on low, slowly add in the dry ingredients until everything is just combined*.
  3. Place about 1/3 cup granulated sugar in a shallow bowl. Using a tablespoon at a time, roll the cookie dough into balls and then roll the dough gently in the granulated sugar, placing the balls a few inches apart on the baking sheet. Bake the cookies for 8-9 minutes or until slightly flat and soft, with very slightly browned edges. The cookies will look under-baked! Allow the cookies to cool on the baking sheet for 5 minutes until removing them to a cooling rack to cool completely.

Cookies can be stored at room temperature for 1 week in an airtight container, or up to 2 months in the freezer. Cookie dough can also be frozen for up to 2 months and then baked from frozen, increasing the bake time by about 2 minutes.

Notes

*If you prefer a more “pillowy” cookie vs a flat and chewy one, chill the dough at this point for 30 minutes before rolling the dough into balls and continuing with step 3.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: cookies
  • Method: oven bake
  • Cuisine: american

Keywords: chewy gingersnaps // chewy ginger molasses cookies! // chewy molasses cookies

Recipe Card powered byTasty Recipes