Chewy Ginger Molasses Cookies
These delightful cookies are infused with aromatic spices and have a perfect balance of sweet and spicy flavors, making them ideal for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened At room temperature
- 1 cup granulated sugar Plus extra for rolling
- 1/4 cup molasses
- 1 large egg At room temperature
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.
- In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- Gradually fold in the flour mixture until a cohesive dough forms. Avoid over-mixing.
Baking
- Roll the dough into small balls and optionally roll them in granulated sugar.
- Place the cookie balls on a parchment-lined baking sheet, leaving about two inches of space between each.
- Bake for 8-10 minutes, until the edges are set and the centers are soft.
- Let the cookies cool on the baking sheet for a few moments before transferring to a wire rack.
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Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months.