Soft-Baked Ginger Molasses (Printable View)

Soft, chewy bites with ginger, spices, and deep molasses flavor ideal for winter gatherings.

# Needed Ingredients:

→ 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

# Directions:

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

# Expert Hints:

01 -
  • They stay soft for days, even when you forget to seal the container properly.
  • The edges get crisp and caramelized while the centers stay chewy and almost underbaked.
  • You can mix the dough in under ten minutes without any fancy equipment.
  • The spice blend is bold enough to taste intentional but not so strong that it overpowers the molasses.
02 -
  • Don't skip the five-minute rest on the baking sheet, I tried it once and half the batch crumbled.
  • If your dough feels too sticky to roll, chill it for fifteen minutes and it will behave perfectly.
  • The cookies will look puffy and soft when you pull them out, but they firm up as they cool.
03 -
  • Use a cookie scoop to keep the sizes consistent so they all bake evenly.
  • If you want them chewier, pull them out at nine minutes, if you prefer a bit more structure, go the full eleven.
  • Let the butter come to room temperature naturally, microwaving it changes the texture and the cookies won't cream as well.
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