Old-Fashioned Soft and Chewy Ginger Molasses Cookies
These old-fashioned soft and chewy ginger molasses cookies are the perfect holiday treat. The deep, rich flavor of molasses combines with ginger and an array of other spices to create cookies that taste (and smell) just like Christmas. Take 30 minutes and make these cookies for your next holiday party, cookie exchange, or to leave out for Santa- I think he'll love them!
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Yield: 24 cookies
Equipment (Shop on Amazon)
Ingredients
- ¾ cup salted butter
- 1 cup light brown sugar packed
- ⅓ cup molasses
- 2 egg yolks
- ½ tsp vanilla extract (shop my favorite on Amazon)
- 2¼ cups flour
- 2 tsp baking soda
- 1¼ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅓ cup granulated white sugar
Instructions
- Preheat your oven to 350°F.
- Place the salted butter in a microwave-safe bowl and microwave until completely melted.¾ cup salted butter
- Add the melted butter, light brown sugar, molasses, egg yolks, and vanilla extract to a large mixing bowl. Using a hand mixer, blend until completely combined on low/medium speed. Set aside.1 cup light brown sugar, ⅓ cup molasses, 2 egg yolks, ½ tsp vanilla extract
- Whisk together the flour, baking soda, ground ginger, ground cinnamon, salt, ground nutmeg, and ground cloves in a medium mixing bowl.2¼ cups flour, 2 tsp baking soda, 1¼ tsp ground ginger, 1 tsp ground cinnamon, ½ tsp salt, ⅛ tsp ground nutmeg, ⅛ tsp ground cloves
- Add about half of the dry ingredients to the wet ingredients and mix on low/medium speed until barely combined. Add the rest of the dry ingredients and mix until all ingredients are incorporated. Do not overmix and make sure to scrape down the sides of the bowl.
- Place the white granulated sugar in a small bowl. Scoop the cookie dough using a #40 cookie scoop (approx. 1.5 tbsp of dough). Lightly roll each scoop of dough between your hands to form a ball. Roll the dough ball in the white granulated sugar until completely covered. Place the cookies on a sheet pan with a Silpat on it (or parchment) and lightly press the cookies down a smidge, as seen below. Don't press them down too far- I press them down only about ½ an inch.⅓ cup granulated white sugar
- Bake the cookies for 9-11 minutes at 350°F. The cookies will spread as they bake and the tops will look cracked when they are done. Once removed from the oven, allow the cookies to sit on the sheet pan for 2-3 minutes before transferring them to a wire cooling rack to finish cooling. (See Note 1 below)
- Enjoy your cookies! If you are not serving them right away, store them in an airtight container or bag once they have cooled completely. (See Note 2 below)
Notes from the Happy To Be Here Kitchen
Note 1. Baking Time: I like these cookies best when baked for just under 10 minutes, as they turn out a bit softer while still remaining chewy. However, everyone's ovens and preferences are different.
Note 2. Keeping the Cookies: In my opinion, these cookies keep very well and taste great in the days following baking. I actually love to snack on them the day after baking as they remain soft but are just a bit chewier. So, feel free to bake these ahead!
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