GingerBread Molasses Cookies
There’s something about a cookie with an insane chew.
Before I get to the recipe, I want it to be known that I really do feel there are two types of people in this world.
First off, there are those like my daughter who like crispy cookies. And then there are those who like soft chewy cookies.
These cookies are definitely more of the latter, however, my taste-tester daughter still loved them (win!).
Between the warmth of the spices and the texture of the cookie, these Gingerbread Molasses Cookies are perfectly delicious and a great option for your cookie trays this holiday season!
Makes 24 cookies
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
3/4 cup (12 tbsp) room temperature, unsalted butter
- 1/2 cup cane sugar + 1/2 cup more for rolling the cookies
- 1/2 cup dark brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cups all purpose flour, spooned + leveled
- 2 tsp baking soda
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp fine sea salt
Whisk together the flour, baking soda, spices, and salt and set aside.
With a hand mixer or a stand mixer fitted with a paddle attachment, combine the butter + sugars until creamy and pale in color. Slowly add in the molasses to the mixer, then the egg, making sure the batter is combined.
Slowly pour in the dry ingredients.
Chill the dough for at least an hour.
When ready to bake, preheat the oven to 350 degrees.
In a small bowl, pour the additional 1/2 cup of cane sugar.
Make 1″ balls with the cookie dough and roll each ball in the cane sugar. Please on a baking sheet lined with parchment. Place cookies 2″ apart.
Bake in your preheated oven for 9-11 minutes. Allow to cool for 5 minutes on the pan and then on a wire rack.