These chewy ginger molasses cookies are soft, sweet, and unbelievably good.
Ingredients:
- 1 ½ cups butter, softened to room temperature (not melted!*)
- 2 cups granulated sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon salt
Directions:
Preheat oven to 375°F.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl if need be. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until combined.
Place a sheet of plastic wrap directly on top of the dough (so that it’s touching the entire surface and preventing air from getting in) to completely cover it. Then refrigerate dough for 30-60 minutes, until it is completely chilled.**
Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will probably crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer the cookies to wire racks to cool completely.
Serve immediately or store in a sealed container for up to 1 week.
*In order for the butter to cream well with the sugar, it truly needs to be softened to room temperature for this recipe. If it is too hard, or too melty, the creaming process won’t work its magic and you may have flatter cookies as a result. (Still tasty, but flatter!)
**It is essential that the dough be thoroughly chilled with this recipe before baking. Otherwise, the dough will be soft and difficult to form into balls, and the cookies will flatten out significantly while baking.
This recipe was updated in December 2016 to include an additional teaspoon of ground ginger. The original recipe only called for 1 teaspoon ground ginger.
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