Molasses Ginger Cookies

There’s a unique charm that envelops a kitchen filled with the aroma of freshly baked cookies. The allure of homemade cookies is timeless, evoking memories of family gatherings, festive celebrations, and chilly afternoons spent cozying up with a warm treat. Among the myriad of cookie recipes out there, Spicy Sweet Molasses Ginger Cookies stand out for their delightful combination of warmth and comfort. With each bite, you’ll experience a perfect balance of spiciness from ginger and sweetness from molasses, leaving your taste buds dancing with joy.

Experience the cozy charm of Spicy Sweet Molasses Ginger Cookies, perfect for chilly days and festive gatherings. With their delightful blend of warm ginger and rich molasses, each bite is a comforting treat that evokes fond memories. Ideal for sharing with friends or enjoying during quiet evenings at home, these cookies capture the essence of homemade warmth. Follow our easy recipe to create a batch that will leave your taste buds dancing and hearts full. Happy baking!

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Ingredients

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

¾ cup unsalted butter, softened

1 cup packed brown sugar

½ cup molasses

1 large egg

1 teaspoon vanilla extract

2 tablespoons granulated sugar (for rolling)

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.

Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.

Add molasses and egg: Beat in the molasses, egg, and vanilla extract until well combined.

Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or until firm enough to handle.

Form the cookies: Once chilled, scoop out about a tablespoon of dough and roll it into a ball. Roll each ball in the granulated sugar to coat.

Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the cookies look set and the edges are lightly browned.

Cool: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 40 minutes | Total Time: 1 hour 10 minutes | Servings: 24 cookies