The softest, chewiest ginger molasses cookies. With brown sugar, molasses & lots of spices – this easy recipe is perfect for the holidays!
Ginger cookies are so delicious any time of year, but at Christmas they’re a definite must. Gingerbread men, ginger crinkles, gingersnaps… I don’t discriminate.
But a soft & chewy ginger molasses cookie is my ultimate favorite. So chewy, ridiculously soft, filled with spices and rolled in sugar for extra texture – it’s Christmas cookie perfection.
Now, I realize that ginger molasses cookies might seem a bit unassuming. No frosting, no chocolate, no oozing caramel, no sprinkles. But do not underestimate the deliciousness. You’ll be eating them by the handful and collecting compliments on your baking expertise. Why hello there Champion of the Cookie Exchange!
The delicious rich flavor of these cookies comes from using brown sugar, molasses & a healthy dose of spices. I recommend using dark molasses instead of light, but I’d stay away from blackstrap because it can be overwhelming.
Then for spices – we’re using ginger, cinnamon, nutmeg & ground cloves. If the delicious aroma doesn’t get you feeling festive – I’d recommend another eggnog.
And just what makes these cookies so soft? There’s a few secrets. First – apart from being delicious – the dark brown sugar & molasses add moisture. Then we’re using an extra egg yolk to up the chewiness even more. I first read this trick from Sally’s Baking Addiction in her recipe for Chewy Chocolate Chunk Cookies. And it actually changed my cookie-baking life. You see, yolks add tenderness to baked good – so adding an extra yolk is a genius way to create cookie perfection.
Finally, we’ll be chilling the dough before baking and only baking until the tops are almost set. Chilling the dough keeps your cookies thick (aka extra chewy deliciousness), and under baking keeps them oh so soft. Two key components for perfect ginger molasses cookies.
I enjoy these cookies with a Christmas Coffee & Bailey’s or Winter-time Wine. But they’re just as tasty with a glass of milk. So simple and full of holiday flavors – I can’t recommend this easy recipe enough.
- 2 and 3/4 cups all-purpose flour , spooned and levelled
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups unsalted butter , softened to room temperature
- 1 cup packed brown sugar
- 1 large egg + 1 egg yolk , room temperature
- 2 teaspoons vanilla extract
- 1/3 cup molasses
- 1/3 cup granulated or turbinado sugar
- In a large bowl sift together the flour, spices, baking soda & salt. Set aside.
- Using a stand or hand-held electric mixer on medium speed, cream together the butter and brown sugar until light & fluffy and no sugar lumps remain. Add in the egg & egg yolk, vanilla and molasses and continue mixing until combined. Turn off the mixer and scrape down the sides of your bowl as needed.
- Turn the mixer down to low or medium-low speed and carefully add in the flour mixture about 1/2 at a time, while turning off the mixer and scraping down the sides of the bowl with a large spatula or wooden spoon in between each addition.
- Form the dough into balls about 1 inch in size. Roll each ball in granulated sugar and flatten slightly. Place the cookie dough balls on a plate or tray, cover the plate with plastic wrap and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350F degrees. Place the cookie dough balls 2 inches apart on a cookie sheet lined with parchment paper or a silicone baking mat, and bake for about 8-10 minutes. Mine took just over 8 minutes. Allow the cookies to cool on the baking tray for at least 10 minutes, then transfer to a wire wrack to continue cooling.