Soft Ginger Molasses Cookies

  • Total time: 2 hours
    • Prep time: 30 minutes
    • Chill time: 60 minutes
    • Cook time: 12 minutes
    • Post-cook time: 10 minutes
  • Yield: 30-32 cookies
  • Modified from: Sarah Kieffer


Image source: https://sallysbakingaddiction.com

Inventory

Ingredients

  • 2¼ cups (280g) all-purpose flour
  • 1½ tsp baking soda
  • 2 tsp ground ginger
  • 1½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp - a pinch kosher salt
  • ¾ cup (1½ stick; 170g) unsalted butter, room temperature
  • ½ cup (100g) packed light or dark brown sugar
  • ¼ cup (50g) granulated sugar
  • ⅓ cup (80ml) unsulphured or dark molasses
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ⅓ cup (65g) granulated or coarse sugar, for rolling

Special Equipment

  • 1 small bowl
  • 1 medium bowl
  • Baking scale
  • Hand mixer / stand mixer w/ paddle
  • Baking sheet
  • Parchment paper

Instructions

Prepare

  1. In small bowl
    • 2¼ cups (280g) all-purpose flour
    • 1½ tsp baking soda
    • 2 tsp ground ginger
    • 1½ tsp ground cinnamon
    • ¼ tsp ground cloves
    • ¼ tsp ground nutmeg
    • ¼ tsp kosher salt
  2. In medium bowl
    1. Beat on high until creamy
      • ¾ cup (1½ stick; 170g) unsalted butter, room temperature
      • ½ cup (100g) packed light or dark brown sugar
      • ¼ cup (50g) granulated sugar
    2. Beat on low
      • ⅓ cup (80ml) unsulphured or dark molasses
    3. Beat on low
      • 1 large egg, room temperature
      • 2 tsp vanilla extract
  3. On low
    1. Add dries to wets

Chill

  1. 1 hour to 3 days - cover and refrigerate

Pre-bake

  1. Preheat oven to 350°F
  2. Line baking sheet with parchment paper
  3. Remove cookie dough from refridgerator
    1. If dough chilled longer than 2 hours, let rest at room temperature for at least 30 min
  4. In small bowl
    • ⅓ cup (65g) granulated or coarse sugar
  5. Roll into 24g balls
    1. Roll in sugar
  6. Arrange on baking sheet 3” apart

Bake

  1. 8-12 min - bake at 350°F
    • Until edges appear set

Post-bake

  1. 5 min - cool on baking sheet
  2. Transfer to wire rack to cool

Notes

Storage

  • Will keep in airtight container at room temperature or in the refridgerator for about a week