These ginger molasses cookies are the perfect fall treat (and a pretty great Starbucks dupe to boot). Chewy, crinkly, goodness that leaves your house smelling like heaven. From gingerbread to gingersnaps I’ve always loved a good spiced cookie, but nothing compares to these. Molasses cookies aren’t dry like other ginger-based biscuits. In fact, they melt in your mouth! The soft texture paired with rich molasses puts them above any other cookie in my books. Bonus: you don’t have to go through a drive-thru to get one!
INGREDIENTS
- Softened butter – 1 1/4 cup.
- White sugar – 1 cup.
- Brown sugar – 1 cup.
- 2 eggs.
- Molasses – 1/2 cup.
- All purpose flour – 4 cups.
- Salt – 1/2 tsp.
- Baking soda – 4 tsp .
- Ground cinnamon – 2 tbsp.
- Grated fresh ginger – 2 tsp.
- Ground cloves – 1/2 tsp.
- Additional white sugar for rolling.
DIRECTIONS
- Cream the butter on medium-high speed until soft, creamy, and pale. Then add the sugar and continue beating for 2 minutes, scraping the bowl intermittently.
- Beat in the molasses then the eggs one at a time, scraping the bowl after each addition.
- In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Then, whisk together until well combined.
- Add the dry ingredients to the wet. Then, mix on low speed just until the dry ingredients are fully incorporated. Do not over-mix.
- Cover the dough and chill for one hour. This will help the fats to solidify and prevents unwanted spreading.
- Preheat oven to 350F and line two baking sheets with parchment paper.
- Shape the dough into balls using a rounded tablespoon and your hands. Roll each ball in white sugar before placing it on the prepared baking sheets. Note, that while one sheet is in the oven the other should be returned to the fridge to prevent the dough from becoming too warm.
- Bake each sheet for 10-11 minutes at 350F.
- Let the cookies cool on the baking sheet almost completely.
Be sure to check out our other recipes for more ideas! Like our Chewy Amaretti Cookies!
