Chewy Ginger Molasses Cookies
These rich, chewy ginger molasses cookies are packed with warm spices and have perfectly crisp edges with a soft, melt-in-your-mouth center. They're a classic holiday treat that fills your kitchen with an irresistible, cozy aroma.
Ingredients
Ingredients
- 2.25 cup all-purpose flour spooned and leveled
- 2 tsp baking soda
- 1.5 tsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.25 tsp salt
- 0.75 cup unsalted butter softened at room temperature
- 1 cup granulated sugar plus extra for rolling
- 0.25 cup molasses unsulphured, not blackstrap
- 1 large egg room temperature
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a sealed container for up to 3 months, or freeze the shaped dough balls on a tray before transferring to a freezer bag; bake from frozen, adding 1-2 minutes to the bake time. Make-Ahead: The dough can be made, shaped into balls, and refrigerated for up to 3 days before baking; let sit at room temp for 15 minutes before rolling in sugar and baking. Variations: For a spicier kick, add 1/4 tsp of black pepper to the dry spices. For a festive look, press a crystal of coarse sugar onto each ball before baking.