Soft and Chewy Ginger Molasses Cookies

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4.88 from 8 votes

Soft and Chewy Ginger Molasses Cookies

These ginger molasses cookies are soft, chewy, and absolutely delicious!

Prep Time10

Cook Time9

Total Time19

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 158kcal

Author: Britni Vigil

Ingredients

¾ cup butter softened
1 cup brown sugar
¼ cup molasses
1 egg
2 ¼ cup flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ground cloves
1 tsp ginger
½ cup sugar (for rolling cookie dough in)

Instructions

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Combine the butter, brown sugar, molasses, and egg in a mixing bowl with either a hand mixer or in a stand mixer.
3/4 cup butter, 1 cup brown sugar, 1/4 cup molasses, 1 egg
Combine the flour, baking soda, salt, cinnamon, cloves, and ginger in another bowl.
2 1/4 cup flour, 2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp ground cloves, 1 tsp ginger
Slowly add the dry flour mixture into the molasses mixture, mixing until it’s all well combined to create a dough that’s easy to roll into a ball.
Place the sugar in a shallow bowl that you can use to roll the dough in! Place the extra sugar in a shallow bowl that you can use to roll the dough in! Place the cookie dough ball on the parchment paper lined baking sheet, leaving space between the cookies because they will expand while they bake.
Repeat this process until you’ve filled the baking sheet.
1/2 cup sugar
Place the cookie sheet in the preheated oven and cook for 8-9 minutes. They’re going to be super soft when you take them out but take them out before you think they’re done to keep that soft and chewy texture you’re looking for.
Let the cookies cool on the baking sheet for a couple of minutes, until they’re firm enough to move to a cooling rack. Then carefully move them to a cooling rack to let them cool completely before enjoying!

Notes

You can roll the other cookies and place them on another cookie sheet while you’re baking the cookies or just put the dough in the fridge until you’re ready to roll out the next step!

Any cookies you aren’t eating right away should be stored in an airtight container at room temperature.

You can either freeze the cookie dough (roll into balls, put them on a baking sheet, and freeze on the baking sheet then transfer to an airtight freezer safe container), or freeze the cookies after baking. The dough or the cookies will freeze for up to three months.

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