Traditional Ginger Molasses Cookies (Soft Bake)
These soft, crinkly molasses cookies are the perfect cozy treat, offering a plush texture and warm ginger-molasses flavor that’s ideal for fall.
Servings: 24 cookies
Calories: 100kcal
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened to cool-room temp Key for texture
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar, plus extra for rolling For coating
- 1 large egg, room temp
- 1/3 cup unsulphured molasses Use unsulphured for best flavor
- 1 3/4 cups all-purpose flour, spooned and leveled Measure correctly for best results
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla (optional) Adds extra flavor
- 2 teaspoons fresh grated ginger (optional) For extra warmth
Instructions
Preparation
- Cream butter with brown sugar and granulated sugar until light and fluffy.
- Mix in egg, then molasses and vanilla if using.
- Whisk dry ingredients in a separate bowl: flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Combine wet and dry just until no flour streaks remain. Do not overmix.
- Cover and chill dough for 30 minutes.
Baking
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Roll dough into 1.5 tablespoon balls and then roll in sugar to coat.
- Bake for 8 to 10 minutes until the edges are set and the centers look slightly underdone.
- Let rest on the pan for 5 minutes, then move to a rack.
Notes
For best results, chill dough well and ensure butter is at the right temperature. If dough is too warm, chill longer before baking.