Chewy Molasses Cookies

These Chewy Ginger Molasses Cookies are soft and chewy and very easy to make. They stay fresh and soft for days – and are always a holiday favorite. This recipe is easily doubled and works well as a frozen cookie dough.

To make this chewy ginger molasses cookies recipe, you will need:

Ingredients:

• Butter: Unsalted and melted.
• Sugar: This recipe uses a 50:50 combination of granulated sugar and light brown sugar.
• Finishing Sugar: We also use Demerara [paid link] (Raw) sugar for rolling the dough balls.
• Molasses: This recipe uses “original” unsulphured molasses [paid link].
• Eggs and baking powder: Cookie recipe staple ingredients.
• Flour: I typically use all-purpose flour for this classic recipe. Whole wheat may be used but may require additional liquid.
• Spices: I like a mixture of ground ginger and cinnamon.
• Salt: To enhance all of those delicious flavors.

Tools: 

• Stand Mixer [paid link] or hand-held electric mixer – for preparing the batter.
• Rimmed baking sheet [paid link] or cookie tray – for baking the cookies.
• Rubber spatula – for scraping down the sides of the bowl and incorporating all the flour.
• Cookie scoop [paid link] – for rolling evenly-sized cookies.
• Parchment Paper [paid link] – I use precut sheets but you could also use a silicone baking mat [paid link].

How to Make Chewy Molasses Ginger Cookies:

1. Combine all the dry ingredients into the bowl of the mixer.
2. Add all the wet ingredients and stir with the mixer until combined.
3. Scrape down the sides of the bowl to make sure all the flour is incorporated.
4. Roll the dough into 1-inch sized balls and roll in finishing sugar.
5. Bake and Enjoy.

Chewy Molasses Cookies

Ronda Eagle | Kitchen Dreaming

These Chewy Ginger Molasses Cookies are soft and chewy and very easy to make. They stay fresh and soft for days – and are always a holiday favorite. This recipe is easily doubled and works well as a frozen cookie dough.

5 from 2 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dessert

Cuisine American

Servings 48 pc

Calories 53 kcal

Equipment

• Stand Mixer
• Rubber Spatula
• Cookie Scoop
• Parchment Paper
• Rimmed baking sheet

Ingredients

  

1x2x3x

• 2 cups All-purpose flour
• 2 teaspoons Baking soda
• 1.5 teaspoons Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Fine Kosher salt
• 1 Egg Large
• 0.5 cup Unsalted butter, melted [1 Stick]
• .33 cup Granulated sugar
• .25 cup Dark molasses
• .33 cup Light or dark brown sugar packed
• .25 cup Coarse sanding or raw sugar

Instructions

 

• Preheat to 375°. Whisk flour, baking soda, cinnamon, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
• Place sanding sugar in a shallow bowl. Scoop out dough with a 1 oz cookie scoop or by the tablespoonful and roll into balls. Roll in sanding or raw sugar and place onto a parchment lined or silicon lined (silpat) baking sheets about 2” apart.
• Bake cookies until cookies they are puffed, cracked, and just set around edges, about 8–10 minutes. Transfer to wire racks and let cool completely.

Notes

1. This recipe is easily doubled and works well as a frozen cookie dough.
2. To Freeze: Roll dough into balls and freeze on a baking sheet. Then transfer to a zip-top bag. Good for up to 3 months frozen.
   1. Let sit at room temperature 30 minutes before rolling in sugar, then bake as directed.
   2. To bake without rolling into the finishing sugar, baked frozen dough balls on a prepared baking sheet adding about 2 to 3 minutes of bake time to allow for the frozen dough or about 10 to 12 minutes. Enjoy!

Nutrition

Serving: 1pcCalories: 53kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 73mgPotassium: 35mgFiber: 1gSugar: 4gVitamin A: 64IUVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 7mgFolate: 10µgIron: 1mgZinc: 1mg

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