These are simply the best. They are perfectly soft and chewy, packed full of flavor, and are delicious when paired with your favorite hot beverage and a Christmas movie.
If you decide to make these (why wouldn’t you) just note that you should not over bake these. They will seem underdone if you crack into one straight out of the oven. Let them cool completely—and I mean completely—and they will seriously be the best homemade ginger cookies you’ve ever had. And if you have a better recipe please share because I HAVE TO TRY IT. Thanks in advance, and happy baking!
Yield: About 20 cookies
Soft Ginger Molasses Cookies
These cookies are in my top 5 favorite cookies of all time. They're not too thick, not too thin, PERFECTLY soft, and full of ginger flavor. A hint of crunchiness to accent to delicious chewiness comes from the raw sugar that really makes these cookies SPARKLE.
prep time: 15 Mcook time: 8 Mtotal time: 23 M
ingredients:
- 3/4 cup softened salted butter
- 2 cups white sugar
- 2 room temperature eggs
- 1/2 cup unsulphured molasses
- 3 3/4 cups all purpose flour
- 4 teaspoons baking soda
- 1 Tablespoon vanilla extract
- 1 tablespoon powdered ginger
- 2 1/2 teaspoons cinnamon
- 2 dashes nutmeg
- 1 dash cloves
- Raw Turbinado sugar for rolling cookies
instructions:
How to cook Soft Ginger Molasses Cookies
- Preheat oven to 350 degrees.
- In a large bowl cream together the butter and sugar with a hand mixer. Beat in eggs one at a time.
- Mix in the molasses and vanilla.
- Add in the baking soda and spices and mix until evenly distributed.
- Add the flour 1/2 cup at a time until the dough comes together.
- Using a large cookie scoop, scoop the cookies one at a time and roll them into a ball.
- Roll each cookie in Turbinado sugar until completely covered and place on a cookie sheet lined with either parchment paper or a silicone baking mat.
- Bake for 7-8 minutes or until the tops of the cookies are set and hard and have some cracks. Remove promptly from the oven and let cool for 5 minutes before transferring to a cooling rack.
- Let the cookies cool for at least 1 hour before eating. If you can wait--I recommend waiting as long as you can--they taste even better the next day!
- Store in a air tight container or Ziploc bag for up to 3 days.
