Chewy Ginger Molasses Cookies

Stack of ginger molasses cookies dipped in white chocolate and covered in red and green sprinkles.

These ginger molasses cookies bake up soft and chewy, they are perfectly spiced, and they stay fresh for days. Add an optional coating of coarse sugar and/or dip in white chocolate to make them extra festive.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Chill time 30

Total Time 1 5

Servings - 24

Calories 214kcal

Author Allison Mattina

Ingredients

2 ⅓ cups (292g) all purpose flour spooned and leveled
1 teaspoon baking soda
2-3 teaspoons ground ginger depending on how strong you want it
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon salt
¾ cup (170g) unsalted butter softened, but still cool to the touch
½ cup (100g) granulated sugar
½ cup (116g) dark brown sugar packed
1 large egg
1 large egg yolk
¼ cup (82g) unsulphured molasses
½ cup coarse sparkling sugar or turbinado sugar
2 cups white chocolate melting wafers I use Ghirardelli
holiday sprinkles optional

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, spices, and salt.
In a separate bowl, beat butter, granulated sugar, and brown sugar 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.
Chill the dough in the refrigerator for 30 minutes to one hour.
Place the sparkling sugar on a plate or shallow bowl. 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.

Notes

Cookie size:

For large cookies, scoop the dough into golf ball sized balls (approximately 2 generous tablespoons of dough). Bake for 10-13 minutes.

For slightly smaller cookies, scoop the dough into 1-½ tablespoon portions. Bake for 8-10 minutes.

Storage:

Store at room temperature for up to 3 days, refrigerated for up to 5 days, or freeze for up to 3 months.

Adapted from All Recipes

Nutrition