Chewy Ginger Molasses Cookies
If there is one cookie that I had to rally with all season long it would be this one! These Chewy Ginger Molasses Cookies DO NOT PLAY AROUND! They are seriously soft, chewy and pack a subtle ginger punch. The molasses is what takes these cookies to the next level. Not only does the molasses give these cookies the best texture, it also elevates their flavor giving you a deeply rich taste I’ve never experienced with any other cookie. And I’ve eaten a ton of cookies in my 37 years :)
Listen, if you like ginger and need a simple holiday cookie that will blow people away … bake these!
Chewy Ginger Molasses Cookies
Ingredients
1 1/2 cups unsalted room temperature butter (also works with vegan butter if you want these cookies to be dairy free ;)
1 cup white sugar + 1 cup extra to roll the cookie dough in prior to baking.
1 cup dark brown sugar
2 eggs
1 tsp vanilla extract
1/2 cup unsulphured molasses
4 1/2 cups flour
4 tsp baking soda
1 tsp salt
1 tbs ground ginger
2 tsp cinnamon
*Optional 1 cup chopped candied ginger
Makes About 24 Cookies Using 2oz Scoop
Directions
Step 1: Start by mixing together the butter and sugars (remember only 1 cup of white sugar goes in the batter. Reserve the other for Step 7) until they are well combined and fluffy. I typically mix for about 5 minutes.
Step 2: Next add in the eggs, molasses and vanilla. Mix until combined.
Step 3: Add in the baking soda, salt, ginger, cinnamon and 1 cup of flour. Mix until the flour is incorporated.
Step 4: Continue to mix in the rest of the flour 1 cup at a time until the cookie dough comes together and the flour is all mixed in.
Step 5: If you are adding candied ginger (which I highly recommend) add that now and mix. Be sure to give the candied ginger a good chop! You don’t want the pieces to be too big, think mini chocolate chip size.
Step 6: I like to scoop out all my cookie dough on to a cutting board lined with parchment paper. This way it is easier to transfer to the refrigerator for the cookie dough to chill. Once the cookie dough is scooped, let it chill in the refrigerator for 30 minutes. FYI THIS is the best cookie scoop EVER. I use it every single time I bake cookies. You can click HERE to shop it.
Step 7: After the cookies have chilled, roll each cookie dough ball in white sugar and then place them on a baking sheet lined with parchment paper about 1 1/2 inches apart as they will spread a bit while baking.
Step 8: Bake at 350 degrees for 12 minutes. Once you remove the cookies from the oven, let them cool completely on the baking sheet! They will continue to bake on the hot pan and firm up. Letting them do this, I think maximizes their chewiness factor ;)
Step 9: I don’t have to tell you this, but now it's time to devour them!