Description
Bring a touch of rustic warmth to your kitchen with these soft and chewy ginger molasses cookies. Featuring a beautiful crackled surface and a deep spice profile, these treats are perfect for any seasonal gathering.
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 1 large egg, room temperature
- 1/4 cup light molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, dark brown sugar, and 1/2 cup of granulated sugar until light and airy.
- Beat in the room temperature egg and the molasses until the batter is smooth and glossy.
- Slowly whisk in the flour, baking soda, ginger, cinnamon, ground cloves, and salt until a thick dough forms.
- Using a medium cookie scoop, form the dough into 24 round balls.
- Place the remaining 2 tablespoons of sugar in a small bowl and roll each ball until completely coated.
- Place 12 cookies on each baking sheet, leaving about 3 inches of space between them.
- Bake for 8-10 minutes until the tops begin to crack, then let rest on the sheets for 5 minutes before transferring to a wire rack.
Notes
To ensure your cookies have the perfect texture, avoid over-mixing the dough once the flour is added. If your kitchen is particularly warm, chilling the dough balls for 15 minutes before rolling them in sugar can help prevent the cookies from spreading too much during baking.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American