Molasses ginger cookies are soft and chewy with the perfect amount of ginger flavor
I love cookies that are bigger than my hand! They make it that more enjoyable to eat because it’s like a never-ending cookie. But all good things must come to an end so of course these hand-sized cookies only prolong the heavenly cookie effect for a tad longer than regular sized cookies :)
If you haven’t looked at your calendar, you may not have noticed that today is 12/12/12. I’m obsessed with dates that have some kind of pattern to them. Like 10/11/12 or 11/12/13. I wish I could get married on a “cool” date. My wedding photographer got married on 10/10/10, how fun! Ok, that’s my random tangent of the day.
So I think I’ve made these cookies over three times already since Lauren posted the recipe. I love how soft and chewy they are and I LOVE the ginger flavor. They’re definitely like a ginger snap cookie but without the snap. I’d call them ginger chews if I could, but then that sounds like a candy.
Molasses Ginger Cookies
Ingredients
- 2 1/4 cup all purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup dark brown sugar
- 1 egg
- 1/4 cup molasses
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until creamy and fluffy. Add in the the egg and molasses. Beat until incorporated.
- Slowly add in the dry ingredients until just combined. Drop onto prepared baking sheets with a cookie scoop. To make extra large sizes, I did two scoops of cookie dough, rolled in a ball, and gently pressed the tops down.
- Bake for 12-14 minutes. I took mine out a minute before they were done as I like mine softer and chewier.
- Let sit for 5 minutes before removing baking sheets. Let cool completely on a wire rack.
- Store in an airtight container.
Diane Freudeman
Thursday 20th of December 2018
Making the molasses cookies. Very delicious. Will make again!
Julie Wampler
Friday 21st of December 2018
Yay, wonderful!
Jane
Wednesday 6th of December 2017
I nearly didn't make these cookies today - I always read the comments first to see if there were issues for some people or if they liked the taste....what I found was post after post after post of ...sound good, must make, love ginger and molasses, trying these soon...why post if you haven't even tried it? It's frustrating for the rest of us to go through it all to find out if anyone HAS made it. Thankfully I did find a couple posts from people who tried it...these are really good! I didn't flatten them before baking and they came out nice and chewy. I dipped the tops in turbinado sugar for a bit of an extra sweet crunch! My son's favorite cookies are ginger so I can see myself making these often :)
Julie
Wednesday 6th of December 2017
Hi Jane! I'm glad you ended up trying them and found some comments to support your decision! I'm sorry that you had to sort through comments — the reason why there are comments where people merely comment to just comment is because a lot of us in this food blogging community like to support each other so it's bloggers giving some love and creating a forum type dialog. Additionally, I do know of many people out there (not bloggers) who leave comments on blogs that have not necessarily made the recipe yet or are just thinking out loud. I kind of like to think of the comments section like an open forum — I can understand your frustration but hopefully this explanation helps a bit. Happy holidays! :)
Grace
Sunday 5th of November 2017
Thanks for the recipe Julie! Made these today, and they were great- soft and very tasty, like a soft gingerbread cookie.
I didn’t quite get the flat crackled effect like yours though, mine came out puffy and domed. Wondering if you have any tips?
Grace
Julie
Monday 6th of November 2017
You could smash them down a bit with the palm of your hand prior to baking to get that crackled effect — mine were puffy and domed but when they collapsed a bit, the crackling happened!
keira
Saturday 15th of February 2014
:( I tried these too as they look so yummy!!! Sadly mine we weird tasting and turned out crumbly and dry so I tried again with a bit more butter but then they just turned mushy and powdery. I'm not sure what I can do . I followed so carefully! :( Any tips??
Julie
Saturday 15th of February 2014
Hi Keira, sorry yours didn't turn out right. I'm not sure why yours tasted weird and turned out crumbly - are you baking with fresh ingredients and/or at an altitude? I recently posted these new soft & chewy ginger molasses cookies that I think you'll have high success with if you want to give them a try: https://www.tablefortwoblog.com/2014/02/03/soft-and-chewy-ginger-molasses-cookies/
Kelli
Tuesday 17th of December 2013
I made these yesterday and they turned out good! I wasn't sure how much to press down on the dough before putting them into the oven, so the first batch turned out smaller and thicker.. but nonetheless delicious! Thank you for this recipe :) Happy Holidays!
Julie
Wednesday 18th of December 2013
I'm so glad you enjoyed this Kelli! Happy holidays :)