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.
Equipment
- Stand Mixer
- Rubber Spatula
- Cookie Scoop
- Parchment Paper
- Rimmed baking sheet
Ingredients
"Dry" Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Fine Kosher salt
"Wet" ingredients
- 1 Egg Large
- .33 cup Granulated sugar
- 0.5 cup Unsalted butter, melted [1 Stick]
- .25 cup Dark molasses
- .33 cup Light or dark brown sugar packed
Sugar Garnish
- .25 cup Coarse sanding or raw Demerara sugar
Instructions
- Preheat: Preheat the oven to 375° F.
- Dry Ingredients: SIft dry ingredients into a small bowl and set aside.
- Wet Ingredients Bowl: In a medium bowl, whisk wet ingredients together to dissolve the sugar.
- Combine: Fold the dry ingredients into the wet ingredients and stir until just combined.
- Roll: Scoop out dough with a 1 oz cookie scoop or by the tablespoonful and roll into balls by hand. Optional bakery finish: Place sanding sugar in a shallow bowl. Roll dough balls in sanding or raw sugar and place onto parchment-lined or silicon-lined (silpat) baking sheets about 2” apart.
- Bake: Bake until cookies are puffed, cracked, and just set around the edges, about 8–10 minutes. Transfer to wire racks and let cool completely.
Notes
- 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!