Chewy Ginger Molasses Cookies
The warm and sweet smoky flavor of molasses with hints of ginger makes these Chewy Ginger Molasses Cookies the perfect seasonal treat. These are soft and chewy cookies with a brown sugar outer layer crunch.
Servings: 40 Cookies
- 4½ cups Flour
- 4 teaspoons Baking Soda
- 1 tablespoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Cloves
- 1 teaspoon Salt
- 1½ cups Unsalted Butter softened
- 1 cup Sugar
- 1 cup Brown Sugar packed
- 1/2 cup Molasses
- 2 large Eggs
In a medium-sized bowl whisk the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
Using a stand mixer or a handheld mixer cream the butter and both sugars on medium-high until the mixture becomes pale and fluffy, scraping down sides as needed. Turne the speed to low and mix in the eggs one at a time until combined. Add the molasses and beat until just mixed.
Gradually add the dry ingredients to the wet ingredients until evenly incorporated.
Place the dough in an air-tight container and chill in the refrigerator for 30 minutes to 2 hours before prepping for baking.
Preheat the oven to 350℉ and line a baking sheet with parchment paper.
Place a 1/2 cup of brown sugar in a small bowl. Using a 1-inch sized cookie scoop or a spoon scoop out the dough and roll into a ball. Roll each ball in the sugar until fully coated and place on the prepared baking sheet.
Bake for 8 to 10 minutes until the cookies begin to crackle on top (they will crack more in the cooling process). Remove from the oven and let sit for 5 minutes before transferring to a cooling rack to cool completely.
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 176mg | Potassium: 92mg | Fiber: 1g | Sugar: 14g | Vitamin A: 228IU | Calcium: 20mg | Iron: 1mg