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Chewy Ginger Molasses Cookies
These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious. Feel free to halve this recipe if you would like a smaller batch!
⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●mixing bowl
- ●pan
- ●oven
- ●baking sheet
📝 Preparation Steps
1
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
(200g) granulated white sugar1 cup(213g) packed brown sugar1 cupground cinnamon2 teaspoonsground cloves1 teaspoonground ginger1 tablespoon
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.
(200g) granulated white sugar1 cup(213g) packed brown sugar1 cuplarge eggs2
3
Transfer the dough to an airtight container and refrigerate for at least ⏱️ 2 hours, or until the dough is completely chilled.
4
Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
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.
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.
7
Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
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