Soft Ginger Molasses Cookies
My grandmother always had one cookie stocked at all times in her cupboard. A box of crispy gingersnaps. I decided to create a softer chewier version of those cookies that are simply irresistible. You’re going to want to keep these stocked at all times in your kitchen too.
Servings: 24 cookies
- 2 ¼ cups (270 g) all purpose flour
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon table salt
- ½ cup (1 stick, 113 g) unsalted butter, softened
- ½ cup (99 g) granulated white sugar
- ½ cup (107 g) light brown sugar
- 1 large egg room temperature
- ⅓ cup (113 g) unsulphured molasses - I used Grandma's
Combine dry ingredients. Whisk together flour, ginger, baking soda, cinnamon and salt in small bowl. Set aside.
Cream butter and sugars. With an electric mixer, beat butter, granulated sugar, and brown sugar on medium high until light and fluffy, about 2 minutes.
Add egg and molasses. Add the egg, mixing well until combined. Add molasses and mix just until combined. Scrape down the bowl as needed.
Add dry ingredients. Gradually beat in flour mixture. Chill the cookie dough for at least 1 hour, until firm.
Preheat and prepare cookie sheets. Preheat the oven to 375° F. Line two cookie sheets with parchment paper (or a silicone baking mat).
Scoop the cookies. Using a 1-inch cookie scoop or a tablespoon scoop the cookies into 1 ½ inch balls onto prepared cookie sheets about 2 inches apart.
Bake and cool cookies. Bake cookie sheet on the middle rack for 10-12 minutes, until lightly browned on the sides. The centers will still look soft. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Ingredient Tip: Molasses is one sticky ingredient to work with! So here is my little tip to working with it - spray your measuring cup with nonstick cooking spray before measuring your molasses. The molasses will slide right out into your mixing bowl.
- To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
- To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.
Calories: 126kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 123mg | Potassium: 91mg | Sugar: 12g | Vitamin A: 130IU | Calcium: 18mg | Iron: 0.8mg