Chewy Ginger Molasses Cookies
Deliciously soft and chewy Chewy Ginger Molasses Cookies, perfect for any occasion.
Equipment
- Mixing Bowl
- Stand Mixer
- Baking Sheet
- parchment paper
- wire racks
Ingredients
Wet Ingredients
- 1.5 cups unsalted butter, softened
- 1 cups granulated white sugar
- 1 cups packed brown sugar
- 0.5 cups unsulphured molasses
- 2 large eggs
Dry Ingredients
- 4.5 cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon fine sea salt
Coating
- 1 cup granulated sugar for rolling the dough balls
Instructions
Preparation
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
- Using a separate mixing bowl, cream together the softened butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Mix in the eggs one at a time and molasses until combined. Gradually add the dry ingredient mixture until evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until completely chilled.
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- Roll the dough into small balls, about 1-inch in diameter. Roll each ball in sugar until coated and place on the prepared baking sheet.
- Bake for 8-10 minutes, until cookies slightly crack on top. Let cool for 4-5 minutes before transferring to wire racks to cool completely.
- Serve warm and enjoy, or store in a sealed container for up to 4 days. Freeze for up to 3 months.
Notes
Please note that different sites use various weights for 1 cup of flour. This recipe uses 142g per cup, resulting in 639g for 4.5 cups. The recipe requires 4 teaspoons of baking soda for proper rising.
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg
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