Get ready to transform your kitchen into a cozy bakery with these mouthwatering Molasses Ginger Cookies that will make your taste buds dance! Imagine biting into a perfectly soft, spicy-sweet cookie that's crisp on the outside and wonderfully chewy on the inside - a classic American treat that promises to become your new obsession. Whether you're a baking novice or a seasoned pro, these cookies are so easy to make that you'll be impressing friends and family in just 22 minutes flat!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add the molasses and egg to the butter mixture. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, ground ginger, baking soda, cinnamon, and salt to ensure even distribution of the spices and leavening agent.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Place the granulated sugar in a shallow dish for rolling the cookies.
- Using a cookie scoop or tablespoon, form the dough into 1-inch balls. Roll each ball in the granulated sugar, coating completely.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are cracked but still slightly soft in the center.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. The cookies will become softer and more flavorful as they sit.
Tips
- Use room temperature butter and egg for smoother mixing and better cookie texture
- Don't overmix the dough - this can make cookies tough instead of tender
- Roll cookies in granulated sugar just before baking for a beautiful crackled surface and extra sweetness
- For maximum flavor, use fresh ground ginger and make sure your spices aren't expired
- Let cookies cool on the baking sheet for 5 minutes to help them set properly
- Store in an airtight container to maintain softness and keep cookies fresh for up to 5 days
- For extra indulgence, try serving warm with a glass of cold milk or alongside your favorite hot beverage
Nutrition Facts
Calories: 142kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
