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