Description

These incredibly soft and chewy molasses ginger cookies stay fresh for days thanks to a perfect balance of dark brown sugar and warm spices. With a classic crackle top and a melt-in-your-mouth texture, they are the ultimate holiday treat for those who prefer a tender bite over a hard snap.

Ingredients

1 cup unsalted butter, room temperature
1/2 cup granulated sugar, plus extra for rolling
1/2 cup dark brown sugar, packed
1 large egg, room temperature
1/4 cup cooking molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt

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Instructions

In a 4-quart mixing bowl, beat room temperature butter with granulated and dark brown sugars for about three minutes until pale and fluffy.
Add the egg and molasses to the mixture, beating until the batter is smooth, glossy, and uniform in color.
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, mixing only until the white streaks of flour have just disappeared.
Use a medium cookie scoop to form the dough into balls, then roll each ball in extra granulated sugar.
Place the balls 3 inches apart on parchment-lined baking sheets and bake at 350°F (177°C) for 8 to 10 minutes until the tops begin to crack.
Allow the cookies to cool on the baking sheet for five minutes to finish setting before moving them to a wire rack.

Notes

To ensure the softest results, pull the cookies from the oven when the centers still look slightly underdone, as they will firm up while cooling on the hot pan. For the best flavor profile, ensure your ground ginger is fresh, and avoid using blackstrap molasses which can introduce an unwanted bitterness to the dough.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American