Chewy Ginger Molasses Cookies

$- 2 1/4 cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground cloves - 1 teaspoon baking soda - 1/4 teaspoon salt - 3/4 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 1/4 cup unsulfured molasses - 1 teaspoon vanilla extract - Sugar for rolling You will need cups and teaspoons for this recipe. Measuring cups help you get the right amount of dry and wet ingredients. A scale can help if you want to be more precise. For example, 1 cup of flour weighs about 120 grams. Measuring carefully makes a big difference. If you run out of an ingredient, don’t worry! You can make swaps. If you don’t have molasses, you can use honey or maple syrup. They will change the taste a bit but still work well. For butter, coconut oil is a great choice. You can also swap the egg for a flax egg. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind your cookies. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This temperature gives the cookies a nice rise. Line a baking sheet with parchment paper. This step keeps the cookies from sticking and makes cleanup easy. In a medium bowl, mix the flour, ginger, cinnamon, cloves, baking soda, and salt. Whisk these ingredients together until they are well combined. This mix adds flavor and helps the cookies rise. In a large bowl, beat the softened butter. Add the granulated sugar and brown sugar. Mix them together for about 2-3 minutes. You want the mixture to be light and fluffy. This step adds air, making the cookies soft. Add the egg, molasses, and vanilla extract to your butter mix. Stir until it is fully combined. Then, gradually add your dry mix to the wet mix. Be careful not to overmix. You want to keep the dough thick and chewy. Now, chill the dough in the fridge for about 30 minutes. This step is key! Chilling helps prevent the cookies from spreading too much when you bake them. It keeps them thick and chewy. After chilling, scoop tablespoon-sized portions of dough. Roll each piece into a ball. Roll the balls in granulated sugar to coat them. Place the sugar-coated dough balls on the baking sheet, spacing them about 2 inches apart. Bake the cookies for 8-10 minutes. The edges should look set, and the centers may look slightly underbaked. They will firm up as they cool. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. This cooling step helps keep them soft and chewy. To get that chewy texture, use enough moisture in the dough. The molasses is key here. It adds not only flavor but also helps keep the cookies soft. When mixing, don’t overdo it. Just blend until the dry and wet ingredients are combined. This keeps the gluten from forming too much, which can lead to tough cookies. Watch your baking time closely. I recommend checking the cookies at 8 minutes. If the edges are set but the center is soft, take them out. They will continue to bake on the sheet. If you want them softer, try 8 minutes. If you like them a bit firmer, go for 10 minutes. This way, you control the texture just right. One common mistake is not chilling the dough. Chilling helps the cookies hold shape and not spread too much. Another issue is overmixing the dough. Mix just enough to blend the ingredients. Lastly, rolling the dough balls too small can lead to dry cookies. Aim for tablespoon-sized portions for the best result. Pro Tips Chill the Dough: Chilling the dough for at least 30 minutes helps the cookies maintain their shape and achieve a chewy texture. Fresh Spices: Using freshly ground spices will enhance the flavor of your cookies, making them more aromatic and flavorful. Don't Overbake: Remove the cookies from the oven when they look slightly underbaked in the center; they will continue to firm up as they cool. Presentation Matters: Arrange your cookies in a decorative jar or plate and dust with powdered sugar for an appealing presentation. {{image_2}} You can change the flavor of your chewy ginger molasses cookies in fun ways. For example, try adding chocolate chips. The rich chocolate pairs well with the spices. You can use dark or semi-sweet chips for a treat that is sweet and spicy. You can also mix in dried fruit. Chopped dates or cranberries add a nice chewiness and a burst of sweetness. Nuts like pecans or walnuts add crunch and depth. If you want to change the sweetener, you have options. Honey or maple syrup can replace granulated sugar. These sweeteners add a unique flavor. If you prefer a lower-calorie option, use stevia or erythritol. Keep in mind that these may change the cookie's texture. You might need to adjust the amount of flour to keep them chewy. Making gluten-free cookies is easy with a few swaps. Use gluten-free flour blends in place of all-purpose flour. Look for blends that contain xanthan gum, as this helps with texture. Almond flour or coconut flour can also work well. If using these, make sure to adjust the liquid ingredients. These flours absorb more moisture, so you may need to add a bit more molasses or butter. To keep your chewy ginger molasses cookies fresh, store them in an airtight container. Use a container that seals well to keep out air. You can place parchment paper between layers to avoid sticking. If stored correctly, these cookies stay soft and tasty for several days. To freeze the cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer bag or container. They can stay in the freezer for up to three months. When you want one, just thaw at room temperature. These cookies last about a week at room temperature. To keep them fresh longer, you can refrigerate them, but they may lose some chewiness. If you want maximum freshness, freeze them right after baking. Always check for any signs of spoilage before eating. Enjoy your cookies at their best! To make your cookies chewier, chill the dough before baking. Chill for about 30 minutes. This helps the cookies keep their shape. Use more brown sugar than white sugar. Brown sugar gives moisture and chewiness. Also, avoid overbaking. Take them out when they look slightly underbaked. Yes, you can use brown sugar instead of granulated sugar. Brown sugar adds extra flavor and moisture. It helps the cookies stay soft and chewy. You can use it in equal amounts. If you want a richer taste, use more brown sugar. Cookies spread too much for a few reasons. One reason is warm dough. If the dough is too warm, it spreads in the oven. Always chill the dough before baking. Another reason is too much sugar or fat. Check your measurements. Lastly, if you skip the baking soda, they won’t hold their shape. If you don’t have molasses, you can use honey or maple syrup. Both add sweetness and flavor. They will change the taste a bit but still work well. Use them in equal amounts. You can also mix brown sugar with a little water as a quick substitute. This blog post showed you how to bake the perfect cookies. We covered key ingredients, measurements, and substitutions. You learned simple steps to mix, chill, and bake. I shared tips for texture and common mistakes to avoid. We also explored tasty variations and storage tips to keep cookies fresh. Remember, successful baking takes practice. Don't be afraid to try new flavors or techniques. Enjoy your cookie-making journey!$

Chewy Ginger Molasses Cookies

Deliciously chewy cookies with a warm ginger and molasses flavor.

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Prep Time 15

Cook Time 10

Total Time 55

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

2.25 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground cloves
1 teaspoon baking soda
0.25 teaspoon salt
0.75 cup unsalted butter, softened
0.5 cup granulated sugar
0.5 cup brown sugar, packed
1 large egg
0.25 cup unsulfured molasses
1 teaspoon vanilla extract
to taste sugar for rolling

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter mixture, and mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Avoid overmixing.
Chill the dough in the refrigerator for about 30 minutes. This helps prevent the cookies from spreading too much.
Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat.
Place the sugar-coated dough balls on the prepared baking sheet about 2 inches apart.
Bake the cookies for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. They will continue to firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies in a festive jar or plate, and dust with a little extra sugar for a sugary sparkle!

Keyword cookies, dessert, ginger, molasses