Ginger Molasses Cookies
These chewy ginger molasses cookies are my FAVORITE. If anyone remembers the Starbucks molasses cookies, these are a smaller version that's just as delicious. Make them for your Christmas cookie table or just all year round.
Servings 2 dozen
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 cup butter, softened 1 stick
- 1 cup granulated sugar
- 1/4 cup dark molasses
- 1 egg
- granulated sugar for rolling
Instructions
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking sheets. Set aside.
- In a medium bowl, add the flour, baking soda, cinnamon, cloves, and ginger and then whisk until combined.
- Using a hand mixer or a stand mixer, beat the butter and granulated sugar with a paddle attachment until creamed, about 3-4 minutes. Then, add the molasses and mix for another minute. Scrap down the sides as needed.
- Add your egg to the mix and beat for another minute.
- Gently add in your dry ingredients and either mix with your mixer on low until just combined or do this part by hand with a rubber spatula. Do not overmix your dough.
- In a small bowl, add a little bit (about 1/4 cup) of sugar for rolling the cookies.
- Scoop and roll your dough into small balls, about 1.5 Tablespoons. Place dough balls on baking sheets and repeat until they are all rolled. Then, roll each dough ball in the sugar and set back on the baking sheet, about 2 inches apart.
- Place in the oven and bake for 8-10 minutes until edges are slightly brown (only slightly because they will still cook a bit while cooling) and tops are cracking.
- Let cool on the pan for 5 minutes and then transfer to cooling rack. Enjoy!