Oh, that smell! Seriously, there’s nothing quite like the warm, spicy aroma of ginger molasses cookies baking, is there? It instantly takes me back to Grandma’s kitchen, probably because these cookies were *always* in her rotation, especially when the weather got a little chilly. If you’re looking for that perfect, old-fashioned treat that’s wonderfully soft and delightfully chewy, then you’ve landed in the right spot. My recipe for these Soft Ginger Molasses Cookies – Old-Fashioned Favorite delivers exactly that. They’re simple to make, but the flavor… oh, the flavor is just pure comfort in every single bite. Trust me, you’ll want to whip up a double batch!
Why You’ll Love These Soft Ginger Molasses Cookies – Old-Fashioned Favorite
Seriously, why wouldn’t you love these? They hit all the right notes:
- Super Easy to Make: No fancy techniques needed, just mix and bake!
- That Perfect Texture: They’re wonderfully soft and delightfully chewy, just like they should be.
- Incredible Flavor: The warm spices and rich molasses are pure cozy goodness.
- Smells Amazing: Your whole house will smell like a dream while they bake.
- Crowd-Pleaser: Perfect for holidays, parties, or just a Tuesday treat!
- Taste of Nostalgia: They taste just like grandma used to make – the real deal!
Gather Your Ingredients for Soft Ginger Molasses Cookies
Alright, let’s get our ducks in a row and gather up everything you’ll need for these absolute gems. Having everything ready makes the whole process so much smoother, trust me! So, grab your apron and let’s see what we’re working with:
You’ll need about 2 sticks of unsalted butter, but make sure it’s softened – not melted, just nice and soft to the touch. We’re also going to use a full cup of dark brown sugar, packed down nice and snug in the measuring cup, plus another 1/2 cup of regular granulated sugar. Don’t forget one large egg; we just need the whole thing! And the star of the show? Half a cup of unsulfured molasses. This is what gives them that wonderfully deep flavor and color. You’ll also need 2 teaspoons of vanilla extract to round things out.
For the dry stuff, get out your all-purpose flour – we need 4 cups of that. Then there’s 2 teaspoons of baking soda for lift, 1 teaspoon each of ground ginger and cinnamon, and about half a teaspoon of ground cloves for that warm spice blend. Oh, and a little pinch of salt, just 1/4 teaspoon, to balance everything out. Lastly, for that sugary sparkle on top, grab an extra 2 tablespoons of granulated sugar. That’s it! Simple, right?
Essential Equipment for Baking Soft Ginger Molasses Cookies
Okay, so you’ve got your ingredients? Awesome! Now, let’s make sure you have the right gear ready to go. You’re definitely going to want a good-sized mixing bowl – maybe one of those nice big ones so you don’t have flour flying everywhere! Two baking sheets are super helpful so you can bake batches back-to-back. Don’t forget parchment paper to line them; it makes cleanup a breeze and stops any sticking. A wire rack for cooling is essential too. And a handy tablespoon measure for rolling those cookie dough balls will make your life so much easier!
Step-by-Step Guide to Making Soft Ginger Molasses Cookies
Alright, let’s get down to business and make these amazing cookies! It’s really not complicated at all, and honestly, the magic happens pretty quickly. Just follow these steps, and you’ll be rewarded with a whole batch of gooey, spicy goodness.
Preparing the Dough for Your Soft Ginger Molasses Cookies
First things first, get that oven preheating to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper – this is my little secret for easy cleanup and perfect cookie release. Now, grab your softened butter, your packed dark brown sugar, and your granulated sugar. Cream them together in a big bowl until they’re super light and fluffy. It should look almost like whipped honey. Then, beat in that large egg, followed by the molasses and vanilla extract. Stir it all up until it’s really well combined. In a separate bowl, give your flour, baking soda, ginger, cinnamon, cloves, and salt a good whisk. This makes sure all the dry stuff is evenly distributed!
Shaping and Rolling the Cookies
Now, it’s time to get your hands a little sticky! I like to use a rounded tablespoon for my dough – it makes for nice, uniform cookies. Just scoop out a spoonful and roll it around in the palms of your hands until it forms a perfect little ball. Then, plop that ball into a small dish with the extra 2 tablespoons of granulated sugar and give it a good roll until it’s nicely coated. This sugar coating gives them that little bit of sparkle and crunch on the outside. Place these pretty sugared balls about 2 inches apart on your parchment-lined baking sheets. They need room to spread their wings, you know!
Baking Your Old-Fashioned Favorite Cookies to Perfection
Into the hot oven they go! Bake these little beauties for about 10 to 12 minutes. How do you know they’re done? You want the edges to look set, but the centers should still look a *tiny* bit soft. Trust me on this – if you bake them until they’re completely firm, they’ll be more crisp than chewy, and we want that soft, melt-in-your-mouth texture. It’s better to err on the side of slightly under-baked than over-baked here. That little bit of extra softness will continue to set up as they cool.
Cooling and Finishing Touches
Once they’re out of the oven, resist the urge to move them immediately! Let them hang out on the hot baking sheets for about 5 minutes. This is crucial because it allows them to firm up just enough so they don’t fall apart when you move them. Then, gently transfer them to a wire cooling rack to cool completely. This is where they really get that perfect chewy consistency.
Once they’re totally cooled, they’re ready to be devoured!
Tips for Making the Best Soft Ginger Molasses Cookies
Making these cookies is pretty straightforward, but there are a few little tricks I’ve picked up over the years that really make a difference. First off, don’t skimp on softening your butter! If it’s too cold, you won’t get that lovely light and fluffy base we talked about. And when you’re mixing the dry ingredients into the wet, really stop as soon as it’s just combined. Overmixing can make them tough, and we want *soft* and chewy, remember? If your dough feels a bit too sticky to roll, just pop it in the fridge for about 15 minutes – it makes shaping so much easier. And if you love that extra-chewy texture, pull them out a minute or two sooner than the recipe says. They’ll seem a little underdone, but they’ll finish setting up perfectly on the baking sheet. These little things really elevate them from “good” to “oh-my-goodness-I-need-another-one”! You know, kind of like how my chocolate chip cookie recipe has a few secrets too!
Ingredient Notes and Substitutions for Your Soft Ginger Molasses Cookies
Let’s chat about a couple of things in this recipe that might need a little explaining. The molasses is key here – I really recommend using unsulfured molasses; it has a richer, less harsh flavor that’s perfect for cookies. Blackstrap molasses is a bit too strong for this particular recipe, but if that’s all you have, use it sparingly! As for the sugars, dark brown sugar is essential for that deep color and moist texture, but if you only have light brown sugar, it’ll work in a pinch, just know the cookies might be a tad lighter. You can totally use margarine instead of butter if you need to, but I find real butter just gives them the best flavor and texture.
Storing and Reheating Your Old-Fashioned Favorite Cookies
These cookies are pretty robust, but to keep them perfectly soft and chewy, store them in an airtight container at room temperature. They’re usually best within about 3 days, though honestly, they rarely last that long in my house! If they happen to get a *little* stale (which I highly doubt!), you can pop one in the microwave for just 5-10 seconds. It sounds crazy, but it works wonders to bring back that fresh-from-the-oven gooeyness!
Frequently Asked Questions About Soft Ginger Molasses Cookies
Got questions about these old-fashioned gems? I totally get it! Let’s clear up a few things so your baking adventures are smooth sailing.
Can I make these cookies ahead of time?
Oh yeah, you absolutely can! The dough balls, after you roll them in sugar, can be kept in an airtight container in the fridge for up to 3 days before baking. Just let them sit out for a few minutes to soften slightly before baking, or add a minute or two to the baking time. They freeze really well too, so you can just bake off a few whenever the craving strikes!
What kind of molasses is best for these cookies?
For that classic, comforting flavor, unsulfured molasses is the way to go. It has a nice rich, slightly sweet taste that really complements the ginger and cinnamon without being too harsh. Blackstrap molasses is super strong and has a slightly bitter edge, so I’d avoid that for this recipe unless you *really* love that powerful flavor. Light or dark unsulfured molasses works beautifully!
How do I ensure my cookies are soft and chewy?
This is the golden ticket! The biggest thing is *not* to overbake them. Pull them out when the edges look set but the centers still seem a little underdone. They’ll finish baking on the hot pan after you take them out of the oven. Also, make sure your butter is properly softened and you’ve creamed it with the sugars really well – that sets you up for a tender cookie from the start. And using dark brown sugar helps a ton with moisture and chewiness too!
Estimated Nutritional Information for Soft Ginger Molasses Cookies
Just a heads-up, these are estimates, okay? Because everyone’s ingredients and ovens can be a little different, the exact numbers might vary. But generally, you’re looking at about 150 calories per cookie, with around 7g fat, 20g carbohydrates, and 2g protein. It’s all part of the yummy package that makes these old-fashioned favorites so special!
Share Your Soft Ginger Molasses Cookie Creations!
Alright, now that you’ve hopefully got a batch of these amazing soft ginger molasses cookies cooling on the rack, I’d LOVE to hear all about it! Did they turn out just like Grandma used to make? Did you get that perfect chewy texture? Please, spill the beans in the comments below – I read every single one! If you snapped a picture, tag me on social media; seeing your baking adventures makes my day! Don’t forget to let me know how you liked them and maybe even give them a little star rating. If you have any questions or want to share your experience, feel free to reach out via my contact page. You can also check out my privacy policy for more info. Happy baking, everyone!
Print
Soft Ginger Molasses Cookies
- Total Time: 32 min
- Yield: 36 cookies
- Diet: Vegetarian
Description
Classic old-fashioned ginger molasses cookies that are soft and chewy.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, then stir in the molasses and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Place the 2 tablespoons of granulated sugar in a small shallow bowl.
- Roll rounded tablespoons of dough into balls, then roll each ball in the sugar.
- Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, bake for a shorter time. For crispier cookies, bake for a longer time.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
