Chewy Ginger Molasses Cookies
These chewy ginger molasses cookies are a quick, no chill dough that are delightfully spiced with crispy edges and amazingly chewy centres.
Ingredients
- 3/4 cup (170g) unsalted butter , softened
- 3/4 cup (150g) + 2 tbsp (30g) granulated sugar
- 1/4 cup (45g) dark brown sugar , packed
- 1/3 cup (85g) molasses
- 1 large egg
- 2 1/4 cups (270g) all purpose flour
- 1/2 tbsp (5g) cornstarch
- 2 tsp baking soda
- 2 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/2 tsp salt
Instructions
- Preheat the oven to 350℉. Line or spray a cookie sheet.
- In a small bowl, add the 2 tbsp granulated sugar, set aside. *See notes
- In the bowl of a stand mixer or a large mixing bowl, beat your butter with the 3/4 cup granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add in the molasses and egg and beat for additional minute until well combined.
- In a separate medium bowl, combine the flour, cornstarch, baking soda, ground ginger, ground cloves, ground cinnamon, ground pepper and salt.
- Add this to the butter mixture and beat on low speed until combined.
- Note: If you're butter was very soft to begin with and you find your dough is a bit too soft, pop it in the fridge for 30 minutes. Otherwise, scoop 2 tbsp size scoop cookies onto the pan. Gently roll them into balls with your hands then coat them in the sugar we set aside earlier.
- Ensure the cookies have enough room on the pan to bake, I usually only bake 9 at a time so they don't bake into each other.
- Bake for 10-12 minutes. You'll know they're done when the tops start to get cracks in them and the edges start to feel a little firm.
- Let cool on the pan for 10 minutes and then fully cool on a cooling rack. Store in an airtight container for up to 4 days and enjoy!
Notes
*I like to use a superfine granulated sugar to roll the cookies in as it dissolves a bit more. This is completely optional and just a personal preference, both types of sugar will work!
Tried this recipe?Let us know how it was!