Soft Ginger Molasses Cookies
These soft ginger molasses cookies are the perfect spice cookie. Packed with warm spices, you can't go wrong with gingerbread in the winter and holiday season.
Ingredients
- 3/4 cup (170g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 2/3 cup (120g) dark brown sugar, packed
- 1 large egg
- 1/3 cup (85g) molasses
- 2 1/2 cups (300g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1/4 cup (50g) granulated sugar (for rolling the dough in)
Instructions
- Preheat the oven to 350℉. Line or spray a baking sheet. Add the 1/4 cup granulated sugar for rolling into a small bowl and set aside.
- In the bowl of a stand mixer or large mixing bowl, add the butter, 1/4 cup granulated sugar and dark brown sugar. Cream together for 3 minutes.
- Add in the egg and mix until incorporated. Add in the molasses and mix until incorporated. (It's okay if your dough looks a little curdled after adding the molasses, this is normal)
- Add the flour, baking soda, baking powder, ginger, cloves, cinnamon, black pepper and salt. Mix on low speed until incorporated.
- Scoop 2 tbsp size cookies. Roll each dough ball into a circle and coat it in the granulated sugar you set aside earlier. Bake for 10-11 minutes, the edges should just start to feel firm. This will ensure a nice soft cookie.
- Transfer to a wire rack to fully cool and store in an airtight container for up to 3 days and enjoy!
Tried this recipe?Let us know how it was!