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.
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!