Soft And Chewy Ginger Molasses Cookies

These soft and chewy ginger molasses cookies are the perfect holiday cookie! With a slight crunch on the outside from the sugar coating, they are soft and chewy in the middle. Quick and easy to make, no need to chill the dough first.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size cookies

Ingredients

3/4 cup butter softened
1 cup white sugar
1/2 cup molasses
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup white sugar for rolling

Instructions

Preheat your oven to 375F.
Line your baking sheets with parchment paper or silicone baking mats and set aside.
In your stand mixer bowl or a separate bowl with a hand mixer, add the softened butter and mix for 30 seconds until it's smooth.
Next, add the sugar and beat until the mixture is light and fluffy, this takes 2 to 3 minutes.
Add a large egg and molasses into the creamed butter and sugar mixture and beat on low until it's just combined.
In a medium-sized mixing bowl, add the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk the dry ingredients together until they are thoroughly mixed.
Slowly add your dry ingredients to the wet ingredients while beating on low until the cookie dough is just combined.
Using a 1.5 tablespoon cookie scoop, form the dough into balls and roll in the remaining white sugar.
Place the dough balls onto your prepared baking sheet, spacing them 2 inches apart.
Bake for 8 to 10 minutes, until the edges have set.
Remove the cookies from the oven and let them cool on the pan for 4 to 5 minutes. Then, transfer to a wire cooling rack.

Notes

Store the cooled cookies in an airtight container for up to 4 days. For longer storage, freeze in layers separated by parchment paper in an airtight, freezer-safe container.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.