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.
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.
This recipe is easily doubled and works well as a frozen cookie dough.
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.
Let sit at room temperature 30 minutes before rolling in sugar, then bake as directed.
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!