Big Chewy Ginger Molasses Cookies with a crunchy sugar coating and an optional white chocolate topping. These cookies are perfectly spiced and they stay chewy for days. A fantastic cookie for the holiday season!
Hello, friends! I’m keeping things short and sweet today. We just returned from a trip up north where we rode The Polar Express and had a quick overnight visit. It was so much fun! My kids loved riding the train to the North Pole while drinking hot chocolate, eating cookies, and listening to Christmas music. We’re back home and getting unpacked but, I wanted to stop in quickly and share this recipe with you.
If you are a fan of ginger and molasses or gingerbread you will love these Big Chewy Ginger Molasses Cookies. They are perfectly spiced, super chewy, and they get a slight crunch from a coating of coarse sugar. They are absolutely delicious as-is but, you can also drizzle or dunk them in melted white chocolate if you’d like to add a little something extra.
Chewy Ginger Molasses Cookies
If you’re into chewy cookies, you will be happy to hear that these cookies stay chewy for days. I made them 3 days ago and they are still soft and chewy. Side note: Cookies do not usually last 3 days in our house. The only reason they’re still here is because we were out of town for a couple of days.
And speaking of being out of town… Here’s a photo from our Polar Express trip. I hope you’re enjoying the holiday season!
Big Chewy Ginger Molasses Cookies
- 1/2 cup coarse sparkling sugar or turbinado sugar
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 2-3 teaspoons ground ginger depending on how strong of a flavor you want
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened (not too soft)
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1 egg yolk
- 1/4 cup molasses (I use unsulphured molasses)
- 2 cups white chocolate chips melted
- sprinkles optional
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners. Pour the sparkling sugar onto a plate.
- In a medium bowl, combine flour, baking soda, spices, and salt.
In a separate bowl, beat butter and both sugars for 2 minutes, until smooth and creamy. Add egg, egg yolk, and molasses and beat until thoroughly combined, scraping the sides of the bowl as needed. Add the flour mixture and beat until combined.
Scoop the dough into balls (see note) and roll the balls of dough in the sparkling sugar (be generous!). Place the dough balls on prepared baking sheets at least 2 inches apart, they will spread quite a bit. Bake for 8-12 minutes (see note). Be careful not to overbake. The center of the cookie should still look slightly underdone when you pull them from the oven. Place the baking sheets on wire racks to cool completely.
- After cooling, the cookies can be dunked or drizzled in melted white chocolate. If you'd like you can also add sprinkles to the cookies while the chocolate is still wet. After adding the white chocolate I transfer the cookies to the refrigerator just until the white chocolate firms up. Store at room temperature.
If the dough is too soft to roll into balls, refrigerate it for a little while to chill it slightly. Note: The longer you leave the dough in the fridge the less the cookies will spread.
For large cookies (pictured) scoop the dough into golf ball sized balls (approximately 2 generous tablespoons of dough). Bake for 10-12 minutes. These cookies will be about 4 inches across once baked.
For slightly smaller cookies scoop the dough into 1 1/2 tablespoon portions (I use a cookie scoop). Bake for 8-10 minutes. These cookies will be about 3 inches across once baked.
Adapted from All Recipes