Filled with ginger spice and molasses flavor, these cookies are a soft and chewy gingersnap dream
I love the combination of ginger and molasses. It transports me straight to the holidays and makes my kitchen smell homey and festive. These ginger molasses cookies are the perfect soft and chewy version of the gingersnap.
Yes, I said it: soft and chewy gingersnap. Usually, gingersnaps are known for their crunch, but these cookies keep all of the flavor in addition to being perfectly textured.
The dough is so easy to make. Add melted butter, sugar, eggs, and molasses to a bowl and mix. Add your dry ingredients and you have your dough. Chill in the fridge for two hours, bake for under ten minutes, and say hello to delicious ginger cookies.
These are the absolute best ginger molasses cookies I have had. They nail the flavor and texture perfectly.
- 1 1/2 cups butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/2 cup granulated sugar (for rolling)
- In a large mixing bowl, cream together melted butter and sugar until slightly fluffy. Add eggs and continue to beat until combined. Mix in molasses and vanilla extract.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Slowly add dry ingredients to wet ingredients and mix until just combined. Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees F and prep two cookie sheets with parchment paper or silicone liners.
- Roll rounded tablespoons of dough into balls, roll in granulated sugar, and add to cookie sheets. Bake 8-9 minutes (centers will look a bit undone). Cookie will look puffy, but they will flatten after cooling. Let cool completely before serving.