Chewy Ginger Molasses Cookies

$To make chewy ginger molasses cookies, you need the right ingredients. Each one adds to the cookie's warm flavor and chewy texture. Here’s a list of what you’ll need: - 2 1/4 cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon baking soda - 1/2 teaspoon ground cloves - 1/4 teaspoon salt - 3/4 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup molasses - 1 large egg - 1 teaspoon vanilla extract - 1/4 cup granulated sugar (for rolling) Each ingredient plays a key role in your cookies. The all-purpose flour gives structure, while the molasses adds sweetness and a rich flavor. Brown sugar helps the cookies stay soft and chewy. The spices, like ginger and cinnamon, bring warmth and depth. Using unsalted butter allows you to control the saltiness. The egg binds everything together and gives the cookies a nice rise. Finally, rolling the dough balls in granulated sugar adds a sweet crunch to the outside. Make sure to gather all these ingredients before you start baking. It makes the process smoother and more fun! {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking. Line a baking sheet with parchment paper. This helps the cookies not to stick. 2. Mixing dry ingredients: In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of salt. Make sure it is well combined. Set this mixture aside for later. 3. Creaming butter and sugar: In a large bowl, take 3/4 cup of softened unsalted butter. Add 1 cup of packed brown sugar. Use a hand mixer or stand mixer to beat these together. Mix until the mixture is light and fluffy, which takes about 2-3 minutes. 4. Incorporating wet ingredients: Now, add 1/2 cup of molasses, 1 large egg, and 1 teaspoon of vanilla extract to the butter mix. Blend until everything is fully combined. 5. Forming cookie dough balls: Gradually add the dry mixture to the wet mix. Use low speed to combine until a sticky dough forms. Be careful not to overmix. With a cookie scoop or your hands, form 1-inch dough balls. Roll each one in 1/4 cup of granulated sugar to coat. 6. Baking cookies: Place the sugar-coated dough balls on the prepared baking sheet. Leave about 2 inches between each ball. Bake them in your preheated oven for 8-10 minutes. The edges should be set, but the centers will still be soft. They will firm up as they cool. - Timing for the best texture: Bake for the full time but check them at 8 minutes. If they look puffy and slightly cracked, they are ready. - Recognizing doneness: The cookies should have set edges but soft centers. They will feel slightly firm when cool. You want to catch them before they harden completely. To make chewy ginger molasses cookies, focus on mixing and ingredient balance. Cream the butter and sugar well. This step adds air, making the cookies light. Mix just until wet and dry ingredients combine. Overmixing can lead to tough cookies. The right ingredient ratios are key. Use 2 1/4 cups of flour, 3/4 cup of butter, and 1 cup of brown sugar. The molasses adds moisture, giving cookies that chewy texture. Many people overmix the dough. This makes cookies hard instead of chewy. Mix just until you see no dry flour. Incorrect measuring can ruin your cookies. Use a kitchen scale for best results. If you use cups, spoon flour into the cup, then level it off. Never scoop directly from the bag. This can pack flour and lead to dry cookies. Pro Tips Chill the Dough: For an even chewier texture, refrigerate the cookie dough for at least 30 minutes before baking. This helps the flavors meld and prevents excessive spreading. Use Fresh Spices: Ensure your ground spices are fresh for the best flavor. Spices can lose potency over time, so check the expiration dates. Perfect Baking Time: Keep a close eye on your cookies while baking. The right time is key: remove them when the edges are set but the centers are still soft, as they'll continue cooking on the baking sheet. Storage Tips: Store your cookies in an airtight container at room temperature. For longer freshness, you can freeze the baked cookies and thaw them as needed. {{image_2}} You can make chewy ginger molasses cookies even more fun with add-ins. Here are two great ideas: - Chocolate chips: Mix in 1 cup of semisweet chocolate chips for a sweet twist. The rich chocolate pairs well with the warm spices. - Nuts or dried fruit: Add 1 cup of chopped nuts like walnuts or pecans. You can also use dried fruit like raisins or cranberries for a chewy texture. If you need to make changes for dietary needs, here are some easy swaps: - Gluten-free alternative: Use 2 1/4 cups of a gluten-free flour blend. This keeps the cookies chewy and tasty. - Vegan substitutions: Replace the egg with 1/4 cup of unsweetened applesauce. Use vegan butter or coconut oil in place of unsalted butter. These swaps keep the cookies just as delicious. To keep your chewy ginger molasses cookies fresh, use airtight containers. This helps to keep them soft and chewy. You can store them at room temperature for up to a week. If you live in a humid area, refrigeration can help extend freshness. However, cold storage might make them a bit firmer. You can freeze these cookies for up to three months. To freeze, place the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Be sure to label it with the date. For thawing, simply leave them at room temperature for about 30 minutes. Enjoy them as if they were just baked! You want to look for a few signs. First, check the edges. They should look set and slightly firm. The centers may still look soft and a bit puffy. The cookies will harden as they cool. If the edges start to brown, it's time to take them out. Bake for 8-10 minutes for the best chewy texture. Yes, you can use brown sugar for rolling. It adds a deeper flavor and extra moisture. This makes the cookies even chewier. Just remember to pack the brown sugar tightly in the measuring cup. It helps to create that perfect sweetness. To add spice, increase the ground ginger. Start with an extra half teaspoon. You can also add a pinch of cayenne pepper for heat. Another option is to use fresh grated ginger. This will give a bold and fresh flavor. Adjust to your taste for the perfect kick. These cookies go well with warm drinks. Try pairing them with hot tea or coffee. A glass of milk also works perfectly. For a sweet touch, serve with whipped cream or vanilla ice cream. The flavors will blend beautifully, enhancing your treat experience. These ginger molasses cookies are easy to make and perfect for sharing. We reviewed ingredients, baking steps, and tips for the best texture. Avoid common mistakes to achieve chewy cookies everyone will love. Feel free to try add-ins or adapt for different diets. Store them carefully, and enjoy fresh or frozen. Now you can bake with confidence and impress your family and friends. Happy baking!$

Deliciously soft and chewy cookies with a rich ginger and molasses flavor.

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

2.25 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
0.5 teaspoon ground cloves
0.25 teaspoon salt
0.75 cups unsalted butter, softened
1 cup brown sugar, packed
0.5 cups molasses
1 large egg
1 teaspoon vanilla extract
0.25 cups granulated sugar (for rolling)

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, ground cloves, and salt until well combined. Set aside.
In a large bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
Add the molasses, egg, and vanilla extract to the butter mixture, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Ensure not to overmix.
Using a cookie scoop or your hands, form 1-inch balls of dough. Roll each ball in granulated sugar to coat.
Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft. They will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a decorative platter and dust with a light sprinkle of powdered sugar for an elegant touch. For added flair, pair the cookies with a cup of hot tea or coffee.

Keyword cookies, dessert, ginger, molasses