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Soft and chewy, festive ginger cookies with cinnamon and molasses!

Ginger Molasses Cookies

Soft and chewy, festive ginger cookies with cinnamon and molasses!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 14 large cookies
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Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1/2 tsp clove powder
  • 1/2 tsp salt if using unsalted butter
  • 3/4 cup butter, at room temp (170 gms)
  • 1/2 cup soft brown sugar, packed (see notes)
  • 1/4 cup molasses (I used Grandma's Molasses brand)
  • 1 egg at room temp (see notes)
  • 1 tsp vanilla extract
  • Coarse granulated white sugar for rolling

Instructions

  • In a large bowl, sift the flour and baking soda. Stir in the spices and salt (if using). Set aside.
  • In a mixing bowl, beat the butter and brown sugar until light and creamy, then add the molasses, egg and vanilla. Beat till combined.
  • Fold in the flour mixture. The dough will be thick and sticky, so chilling it is necessary. Cover the bowl with clingfilm and place in the fridge for at least 1 hour.
  • When ready to bake, preheat the oven to 175 C and line a baking tray with a silicone mat.
  • Let the dough sit out at room temperature for 10 minutes, then roll into equal sized rounds. I made 14 large cookies, you can roll smaller dough balls and make more cookies.
  • Roll each dough ball in the granulated white sugar, then place on the baking tray.
  • Bake for 10 to 15 minutes, depending on how large your cookies are. Rotate the tray halfway through baking to ensure the cookies are evenly browned. They are done when the edges are lightly browned and firm and the tops are a little cracked, but still soft to touch. Allow to cool for 10 minutes on the tray, press down lightly if they’re very puffy, then transfer to a wire rack to cool completely. They will firm up as they cool. Enjoy!

Notes

*For these cookies, I prefer using a soft brown sugar like Tate&Lyle and packing it firmly into the measuring cup, but if you are using another variety and the grains are too coarse, grind them up before adding them to the dough, otherwise the cookies won't be quite as tender and chewy.
*I have not tried an eggless version of this recipe, but you could use a little milk instead, just enough to bring the dough together (about 2 to 3 tbsps). The cookies are likely to be a little cakey and more fragile without eggs.
*Prep time does not include chilling time.
* Original recipe from Sally's Baking Addiction