Chewy Ginger Molasses Cookies
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(629)
Ingredients
About 42-46 cookies
- 1 1/2 cups (340g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated white sugar
- 1 cup (213g) packed brown sugar
- 1/2 cup (170g) unsulphured molasses
- 2 large eggs
- 4 1/2 cups (639 grams) all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon fine sea salt
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Preparation
Step 1
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger, and salt. Set aside.
Step 2
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Step 3
Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
Step 4
Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
Step 5
Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
Step 6
Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Step 7
Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Step 8
Save recipe for the next time?
Chef's notes
Flour amount:
Please note that different sites across the internet use a wide range of weights for 1 cup of flour. I use 142g for this recipe, so 4.5 cups = 639g.
Baking soda amount:
Because this question comes up occasionally in the comment section — yes, this amount is correct. The recipe needs 4 teaspoons of baking soda to rise properly. (This recipe yields a very large batch of cookies.)
