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Ginger Molasses Cookies. The softest, chewiest ginger molasses cookies. With brown sugar, molasses & lots of spices - this easy recipe is perfect for the holidays! www.justsotasty.com

Soft And Chewy Ginger Molasses Cookies

The softest, chewiest ginger molasses cookies. With brown sugar, molasses & lots of spices - this easy recipe is perfect for the holidays! 
Course Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 2 hours 30 minutes
Servings 30 cookies
Calories 134 kcal
Author Fiona Dowling

Ingredients

  • 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

Instructions

  1. In a large bowl sift together the flour, spices, baking soda & salt. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.