Chewy Ginger Molasses Cookies

$- 2 1/4 cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground cloves - 1 teaspoon baking soda - 1/4 teaspoon salt - 3/4 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar - 1 large egg - 1/4 cup unsulfured molasses - 1 teaspoon pure vanilla extract - Extra granulated sugar for rolling You can switch butter for coconut oil or margarine. This keeps the cookies moist. For vegan cookies, use a flax egg instead of a regular egg. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. For gluten-free options, use a gluten-free flour blend. This will change the texture but still taste good. Always check the package for best results. {{ingredient_image_2}} Whisk the dry ingredients first. In a bowl, mix 2 1/4 cups of flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure there are no lumps. Next, cream the butter and sugars. In a large bowl, beat 3/4 cup of softened butter with 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar. Mix until light and fluffy. This will take about 2-3 minutes. Now, add the wet ingredients. Incorporate 1 large egg, 1/4 cup of unsulfured molasses, and 1 teaspoon of pure vanilla extract into the butter mixture. Mix until smooth and well combined. Chilling the dough is very important. This step helps the cookies keep their shape while baking. Cover the dough with plastic wrap and chill it in the fridge for about 30 minutes. After chilling, it’s time to shape the cookies. Use a tablespoon to scoop out portions of dough. Roll each portion into a ball with your hands. Then, roll each dough ball in extra granulated sugar until fully coated. Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking. Bake the cookies for 8-10 minutes. Look for the edges to be set and the centers to be slightly underbaked. They'll firm up as they cool. After baking, let the cookies sit on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them stay chewy and delicious. To get that perfect chewy texture, avoid overmixing the dough. When you mix too much, the cookies may turn out tough. Mix just until all ingredients blend together. This simple step is key for chewy cookies. Chilling the dough also plays a big role. After you mix it, wrap the dough and chill for about 30 minutes. This helps the cookies keep their shape as they bake. Chilled dough also enhances the flavors. You can add extra spices for more depth. Consider using nutmeg or allspice for a unique twist. A pinch of black pepper can also add a nice kick. These spices add warmth and richness. Using high-quality molasses is a game changer. Look for unsulfured molasses for the best flavor. The richer the molasses, the more flavor your cookies will have. This makes your cookies not just good, but truly special. For a fun presentation, arrange your cookies in a nice jar. You can also place them on a decorative platter. A light dusting of sugar gives them a lovely sparkle. Pair these cookies with a warm beverage. A cup of tea or hot cocoa complements them perfectly. The warmth of the drink enhances the spices in the cookies. It makes for a cozy treat any time of year. Pro Tips Chill the Dough: Chilling the cookie dough for at least 30 minutes helps the cookies maintain their shape and enhances the flavors. Use Fresh Spices: Ensure your ground spices are fresh for the most vibrant flavor. Older spices can lose potency over time. Don’t Overbake: To achieve chewy cookies, take them out of the oven when the edges are set but the centers are still soft. They will continue to firm up as they cool. Experiment with Mix-ins: Consider adding chocolate chips, nuts, or candied ginger for an extra twist on the classic flavor. {{image_4}} You can make your chewy ginger molasses cookies even better with add-ins. Here are two great options: - Chocolate chips: They add a wonderful richness. The dark chocolate pairs nicely with the spices. - Nuts or dried fruits: Walnuts or pecans give a crunchy texture. Dried cranberries or raisins add a sweet, chewy bite. Feel free to experiment with these mix-ins. Just keep the total amount around one cup. This way, your cookies stay soft and chewy. Want to change up the taste? Try these flavor variations: - Citrus zest: Add zest from oranges or lemons. It brightens the flavor and adds freshness. - Other spice combinations: You can mix in nutmeg or allspice for a new twist. These spices create a warm, cozy taste. These options let you customize your cookies to match your mood or the season. You can adjust the size of your cookies for different occasions: - Adjusting bake time: For larger cookies, increase the bake time by a few minutes. For smaller cookies, reduce it slightly. The edges should be set, and the centers should look soft. - Making mini cookies: Use a teaspoon to scoop smaller portions. These bite-sized treats are perfect for sharing at parties or for kids. No matter the size, these cookies will remain chewy and delicious! To keep your chewy ginger molasses cookies fresh, use an airtight container. A glass jar with a tight lid works well. You can also use a plastic container with a good seal. Store the cookies at room temperature for up to one week. They stay soft and tasty this way. If you live in a humid area, refrigerate them for longer freshness. Just remember to let them come back to room temperature before enjoying. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. This will help them keep their shape. Once they are firm, transfer the cookies to a freezer bag. Remove as much air as you can before sealing. They can last for up to three months in the freezer. When you are ready to enjoy, take out a cookie or two. Let them thaw at room temperature for about 15 minutes. You can warm them up in the microwave for a few seconds if you like them warm. This brings back their chewy goodness. How do I make my cookies softer? To make your cookies softer, try these steps: - Use more brown sugar. It holds moisture well. - Do not overbake them; take them out when the edges are set. - Let the dough chill before baking. This helps keep them chewy. Can I substitute brown sugar with white sugar? You can substitute brown sugar with white sugar, but the cookies will be less chewy. Brown sugar adds moisture and a rich flavor. If you must use white sugar, consider adding a bit of molasses for extra flavor. Why are my cookies spreading too much? If your cookies spread, check these factors: - Make sure your butter is softened but not melted. - Chilling the dough helps keep cookies from spreading. - Ensure you measure your flour correctly. Too little flour can cause spreading. What type of molasses is best for this recipe? Unsulfured molasses is best for this recipe. It has a smooth taste and is less bitter. It adds a deep flavor to the cookies. Avoid using sulfured molasses, as it can alter the taste. How can I tell if my baking soda is still active? To check if your baking soda is still active, do this simple test: - Mix a teaspoon of baking soda with a bit of vinegar. - If it bubbles up, it is still good to use. If not, replace it. Fresh baking soda is key for great cookies! You now have all the tools to bake chewy ginger molasses cookies. We covered ingredients, substitutes, and step-by-step instructions. Remember to chill your dough for the best texture and flavor. Feel free to add nuts or chocolate chips for a twist. Proper storage keeps your cookies fresh for longer. Enjoy sharing your delicious treats! Happy baking!$

Chewy Ginger Molasses Cookies

Delightful chewy cookies with a rich ginger and molasses flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 55

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

2.25 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground cloves
1 teaspoon baking soda
0.25 teaspoon salt
0.75 cup unsalted butter, softened to room temperature
0.5 cup granulated sugar
0.5 cup packed brown sugar
1 large egg
0.25 cup unsulfured molasses
1 teaspoon pure vanilla extract
to taste extra granulated sugar for rolling

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until evenly combined. Set this dry mixture aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter together with the granulated sugar and brown sugar. Mix until the mixture is light and fluffy, approximately 2-3 minutes for the best texture.
Incorporate the egg, molasses, and vanilla extract into the butter-sugar mixture. Mix well until everything is fully combined and smooth.
Gradually add the prepared dry ingredients to the wet mixture, blending carefully until just incorporated. Be cautious not to overmix to ensure chewy cookies.
Cover the dough with plastic wrap or a clean kitchen towel and chill in the refrigerator for about 30 minutes. This step will help the cookies maintain their shape while baking.
After chilling, use a tablespoon to scoop out portions of the dough and roll each into a ball with your hands. Then, roll each dough ball in granulated sugar until fully coated.
Arrange the sugar-coated dough balls on the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges appear set and the centers look slightly underbaked. The cookies will firm up as they cool.
Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a delightful touch, arrange the cookies in a decorative jar or platter, and dust with a sprinkle of extra sugar to give them a beautiful, sparkling finish!

Keyword cookies, dessert, ginger, molasses