Ginger Molasses Cookies

ginger molasses cookie half dipped in white chocolate with a holly berry sprinkle

Soft and chewy ginger molasses cookies are made with plenty of ground ginger, cinnamon and molasses then rolled in sugar! These cookies are a holiday favorite.

Prep Time: 15

Cook Time: 8

Chill: 10

Total Time: 33

Servings: cookies

Equipment

Ingredients

¾ cup butter , softened (I use unsalted)
1 cup light brown sugar , packed
1 large egg
¼ cup molasses
2.25 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon fine sea salt
¼ cup granulated sugar (for rolling the cookies)

Optional: dash of vanilla, white chocolate melting wafers (for dipping), sprinkles

Instructions

Prep. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Cream butter and sugar. Combine 3/4 cup butter and 1 cup light brown sugar in a large bowl. Cream for one minute, or until fluffy. Add in one large egg and beat until smooth. Next add in 1/4 cup molasses and a dash of vanilla if desired. Mix until combined.
Add dry ingredients. Place 2 1/4 cups flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves and 1/4 teaspoon salt into a sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix with a spoon, just until combined. Be careful not to over mix.
Chill dough. Refrigerate dough 10-15 minutes.
Roll into balls. Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place 1/4 cup granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart. Lightly flatten the tops with the palm of your hand.
Bake. Bake 8-10 minutes and let cool on the pan 5 minutes before moving to a cooling rack. Tip: If your cookies aren't cracking as much as you'd like, bang the pan on the stove right after they come out of the oven to crack the cookies. They will settle as they cool.
Once the cookies have cooled, dip half the cookies in melted white chocolate half way if desired and place on wax paper or parchment paper if desired. Allow to harden.

Notes

Tip: If I want a good crackle, I typically place them on the top rack of the oven. Then make sure to tap the pan on the counter when you pull them out.

To store: These cookies will stay fresh in an airtight container for up to 3 days.

Freezing dough: Scoop the dough into balls, then flash freeze on a baking sheet until hard (about 30 minutes). Then add to a freezer bag and freeze for up to 3 months.

Baking from frozen: Let the frozen dough balls sit on the baking sheet as the oven preheats. Then bake as directed, adding 1-2 minutes to the original baking time if needed.

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