Description

These oversized ginger cookies offer a bold spice profile and an incredibly soft, chewy center. Rolled in granulated sugar before baking, they develop a beautiful crackled finish that combines a sweet crunch with deep, warm molasses flavor.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup unsalted butter, softened
1 1/3 cups granulated sugar, divided
1/4 cup molasses
1 large egg

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Instructions

Preheat oven to 350°F and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and allspice.
In a separate large bowl or stand mixer, beat the softened butter for 30 seconds, then add 1 cup of sugar and cream until light and fluffy.
Beat in the egg and molasses on medium speed until well combined and golden brown.
Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the dough forms.
Chill the dough in the refrigerator for 20 minutes to prevent over-spreading and ensure a thick texture.
Place the remaining 1/3 cup sugar in a small bowl, roll the dough into 2-inch balls, and coat thoroughly in sugar.
Bake for 10 minutes until puffy and soft; let cool on the pan for 2 minutes before transferring to a wire rack.

Notes

To ensure the best texture, avoid over-baking even if the cookies look slightly underdone when you pull them out, as they will firm up on the hot pan. Using room temperature butter and eggs will help the dough emulsify more smoothly for a consistent bake and perfect crackled top.

Prep Time: 30 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American