Soft Ginger Cookies with Molasses

Learn how to make this delicious, old-fashioned ginger molasses cookie recipe! These are so soft and tasty - you've never had a cookie like this before.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Chill Time 1

Total Time 1 22

Servings cookies

Calories 134kcal

Cost $5

Equipment

1 Baking sheet
1 Mixer

Ingredients

1 1/2 cups unsalted butter softened to room temperature
2 cups granulated sugar
1/2 cup molasses
2 egg(s) room temperature
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon salt

Instructions

Using a stand mixer, cream butter and sugar on medium speed for 2-3 minutes until light and fluffy.
Add in the eggs and molasses, and beat on medium-low speed until combined.
While wet batter is mixing, whisk together flour, baking soda, cinnamon, ginger, and salt in a medium-sized bowl.
Slowly add in the dry ingredient mixture into the creamed butter and molasses mixture with the mixer on medium-low. Mix dough until ingredients are just combined.
Cover and refrigerate cookie dough for at one hour or until thoroughly chilled.
Preheat oven to 375°F and cover a pan with parchment paper.
Roll the dough into balls around 1 - 1.5 inches in diameter. Fill a bowl with the sugar, and roll each ball in sugar until it is completely coated.
Place on cookie sheet at least 1.5 inches apart, then bake for about 10-12 minutes, until the cookies begin to slightly crack on top. Cookies will firm up as they cool, so don’t worry if they appear undercooked.
Remove from the oven and let cool for five minutes, then transfer to wire racks to cool completely.

Notes

Make sure to place these cookies in a loosely covered container at room temperature. These will last about a week to two weeks . . . the more they are exposed to air, the more moisture they lose. That means over time, they aren't as soft. But they are still delicious!

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