Ginger Molasses Cookies

Ginger Molasses Cookies

Whether you are headed to a cookie swap, a holiday party, or just want to eat a delicious cookie this is the recipe for you.

Our family loves ginger, cinnamon, and cloves. They are what makes pumpkin pie so good. However instead of pumpkin, this cookie has good old fashion molasses in it.

These cookies are chewy, perfectly spiced and the recipe makes a ton of cookies!

Be prepared: The dough needs to be chilled for about 2 hours after it is completely mixed so give yourself time to do so.

Ginger Molasses Cookies

Ingredients

Ingredients:

  • 4 ½ cups all-purpose flour
  • 4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground clove
  • 1 teaspoon salt
  • 1 ½ cups unsalted butter at room temperature
  • 2 eggs room temperature
  • 1 cup granulated sugar plus more for rolling
  • 1 cup packed dark brown sugar
  • ½ cup molasses

Instructions

Directions:

  1. In a bowl, combined flour, soda, cinnamon, clove, ginger and salt. Set aside.
  2. Using a stand mixer, or in a large bowl, cream the butter and both the granulated sugar and brown sugar until it is a pale yellow color and appears fluffy. Scrape the sides as needed.
  3. Add in eggs one at a time until combined. Then add molasses.
  4. Gradually add dry ingredients until well incorporated.
  5. Cover the bowl with plastic wrap and refrigerate for about 2 hours or until completely chilled.
  6. Preheat oven to 350° and line baking sheets with parchment paper.
  7. Add about ½ a cup of granulated sugar to a small bowl.
  8. Roll dough into small balls that are about 1 inch in diameter. Roll each ball of dough in the granulated sugar, then place on the parchment lines baking sheet.
  9. Bake about 9-11 minutes or when the cookies begin to slightly crack on top.
  10. After removing the cookies from the oven, allow them to sit a few minutes before moving them to a cooling rack.

  11. Enjoy in a sealed container for up to 4 days or freeze for up to 3 months.