Description
These Chewy Ginger Molasses Cookies are a perfect blend of warm spices, rich molasses, and a delightful chewy texture. Enhanced with a touch of dark chocolate and crystallized ginger, these cookies offer a festive and comforting treat that’s ideal for holiday baking or any time you crave a spiced, sweet bite.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all purpose flour (281 grams)
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
Wet Ingredients
- 12 tablespoons unsalted butter (room temperature)
- ¼ cup granulated sugar
- ½ cup brown sugar (packed)
- â…“ cup unsulphured molasses
- 1 egg (room temperature)
- 2 teaspoons vanilla paste
For Chocolate Dip
- 3 ounces dark chocolate chips
- ½ teaspoon coconut oil
- Crystallized ginger (for garnish)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and ground ginger. Set aside.
- Cream Butter and Sugars: In a separate bowl, cream the room temperature unsalted butter, granulated sugar, and packed brown sugar together until the mixture becomes light and fluffy, about 2 minutes.
- Add Molasses, Egg, and Vanilla: Mix in the molasses, egg, and vanilla paste to the butter and sugar mixture. Continue mixing until all ingredients are well combined and the batter is evenly mixed; this may take a little longer than usual.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and stir until the dough is fully combined.
- Chill Dough: Cover the dough and chill it in the refrigerator for 2 hours to firm up, which helps in shaping and spreading control during baking.
- Prep Baking Sheets and Oven: Line two baking sheets with parchment paper and preheat your oven to 350°F (175°C).
- Shape Cookies: Remove the dough from the refrigerator. Portion the dough into 1½ tablespoons (about 35 grams) portions. Roll each portion into slightly oblong balls and then roll them in granulated sugar. Place the cookies about 2 inches apart on the baking sheets, ensuring they don’t touch; typically 8 cookies fit on a half sheet pan.
- Bake Cookies: Bake one tray at a time for 10-12 minutes until set but still soft.
- Create Crinkles: Immediately after removing from the oven, invert a funnel or biscuit cutter over the top of each cookie and swirl gently to form deep crinkles and clean edges.
- Cool Cookies: Allow the cookies to cool completely on the baking sheets.
- Optional Chocolate Dip: To add a chocolaty finishing touch, combine dark chocolate chips and coconut oil in a small bowl. Melt in the microwave at 50% power for 1 minute, stirring until smooth. Dip the edges of fully cooled cookies into the chocolate, then sprinkle with crystallized ginger for garnish.
Notes
- Ensuring the butter and egg are at room temperature helps with even mixing and chewy texture.
- Chilling the dough for 2 hours is important to develop flavor and prevent excessive spread during baking.
- The optional chocolate dip adds richness and a beautiful presentation, but can be omitted for a simpler cookie.
- Rolling the cookies in granulated sugar before baking gives them a slight crunch contrast to the chewy interior.
- Use parchment paper to prevent sticking and keep cookie bottoms from over-browning.
