Soft Baked Ginger Molasses (Printable)

Delight in soft, chewy treats infused with ginger, spices, and rich molasses, perfect for cozy gatherings.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup packed dark brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar

# Directions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and dark brown sugar using an electric mixer or whisk until light and fluffy, approximately 2 to 3 minutes.
04 - Add molasses, egg, and vanilla extract to the butter mixture. Beat until thoroughly combined.
05 - Gradually add the dry ingredients into the wet mixture, stirring gently just until incorporated to avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each ball in granulated sugar to coat.
07 - Place the sugared dough balls 2 inches apart on the prepared baking sheets.
08 - Bake in the preheated oven for 9 to 11 minutes, until edges are set but centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay soft for days, never turning hard or crumbly like other spice cookies tend to do.
  • The molasses gives them a deep, almost caramel-like richness that white sugar just cant replicate.
  • Theyre fast enough to make on a weeknight but impressive enough to wrap up and give away.
02 -
  • Dont overbake these, they look underdone when theyre actually perfect and will firm up as they cool.
  • If your dough feels too sticky to roll, chill it for fifteen minutes in the fridge first.
  • Use a cookie scoop if you have one, it keeps them uniform so they bake evenly and look professional.
03 -
  • Measure your flour by spooning it into the cup and leveling it off, scooping directly from the bag packs it too tight and makes the cookies dry.
  • If you want them extra thick, chill the dough balls for thirty minutes before baking so they spread less.
  • Always cool cookies on the baking sheet first, transferring them too soon causes them to break and lose that perfect soft texture.
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