This is really the most wonderful time of the year. Cookie season that is! These Soft Chewy Ginger Molasses Cookies are everything and more. We have had to make a few batches of these already to keep replenishing the cookie jar. The perfect soft chewy and a hint of spice really makes these cookies one of the best for the holiday season.
Well also the fact that it is the holidays. Being in full holiday frenzy really is such a delight. There is something in the air when it comes around every year. The holidays spark a feeling in everyone, joy, kindness, and knowing that we are going to be together with friends and family. That really is in my opinion the best part of the holidays.
If you have never made Ginger Molasses Cookies you have to make this recipe. With this recipe you don’t have to rest the dough which saves you big time in the kitchen. Just whip up a quick batter, scoop out cookie dough on to a baking sheet and in 10-12 minutes you have soft chewy amazing decadent cookies.
The added sugar coating makes these Soft Chewy Ginger Molasses Cookies extra special. During this time of the year having something a little extra special is just what we need. So put your nutrition books aside and let yourself enjoy a sugar coated ginger molasses cookies, I promise it is okay!
The holidays are about enjoying some of the treats, so go on and enjoy. Happy Holidays!
Soft Chewy Ginger Molasses Cookies
- 1.5 cups Unsalted Butter softened to room temp
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1/2 cup Molasses
- 2 large Eggs
- 4.5 cups All purpose Flour (528 grams)
- 4 tsp Baking Soda
- 1 TBLS Ground Ginger
- 2 tsp Ground Cinnamon
- 1 tsp Ground Clove optional
- 1 tsp Salt
- 1. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.2. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.3. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.4. Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.5. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
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