Soft-Baked Ginger Molasses (Printable)

Deliciously soft cookies bursting with ginger, warm spices, and molasses in every bite.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup packed dark brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar

# Steps:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and dark brown sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Incorporate molasses, egg, and vanilla extract into the butter and sugar mixture. Beat until fully combined.
05 - Gradually mix the dry ingredients into the wet mixture, stirring just until incorporated to avoid overmixing.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball evenly in granulated sugar.
07 - Place dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay soft for days, getting even chewier as the molasses works its magic.
  • The sugar coating gives them a delicate crackle that contrasts beautifully with the tender center.
  • One batch fills your whole house with the kind of warmth you can actually smell.
02 -
  • Pull them from the oven when they still look underdone in the center, they continue baking on the hot pan.
  • Room temperature butter is crucial, cold butter won't cream properly and warm butter makes the dough greasy.
  • If the dough feels too sticky to roll, chill it for 15 minutes before shaping.
03 -
  • Use a cookie scoop to keep the sizes uniform so they bake evenly.
  • Let the baking sheets cool completely between batches or the dough will spread too much.
  • If you love extra spice, increase the ginger to one tablespoon.
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