Ginger Molasses Cookies
Classic and perfect ginger molasses cookies with three variations: chocolate chip ginger molasses cookies, chocolate-dipped ginger molasses cookies, and ginger molasses sandwich cookies.
Prep Time15 mins
Cook Time12 mins
Chill Time30 mins
Total Time27 mins
Servings: 36 cookies
- 150 grams sugar plus extra for dipping cookie dough in
- 150 grams brown sugar
- 170 grams unsalted butter room temperature
- 150 grams molasses not blackstrap
- 2 large eggs
- 325 grams all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 300 grams chocolate chips optional
- 150 grams dark chocolate optional, for dipping
- sprinkles optional
- 150 grams vanilla frosting optional
Preheat oven to 350 F.
In the bowl of a stand mixer, mix sugar, brown sugar, and butter until light and fluffy.
Mix in molasses and eggs until fully combined.
Add flour, ginger, cinnamon, cloves, baking soda, and salt to another small bowl, whisk together and gradually mix into the wet ingredients (or use the KitchenAid Sifter+Scale Attachment to weigh the flour, add the other dry ingredients to the hopper, and sift into the batter on speed 2).
Optionally, mix in chocolate chips.
Cover dough bowl with plastic wrap and chill in the refrigerator for thirty minutes to an hour. This will make it easier to roll and dry it out more so that it crinkles.
Scoop tablespoon-sized balls of cookie dough and roll each ball in sugar.
Place dough balls on a parchment-lined cookie sheet.
Bake for 10-12 minutes or until barely set. If you over-bake the cookies, they will be crispy instead of chewy. When you pull them from the oven, they won't seem like they are done. The tops aren't totally set, but the bottoms are. They will continue cooking for a few minutes after they are out of the oven.
Use a spatula to transfer the cookies to a cooling rack.
To make chocolate dipped cookies, melt chocolate in the microwave or using a double boiler. Dip half of each cookie into the chocolate and sprinkle with your favorite sprinkles.
To make sandwich cookies, spread frosting between pairs of cookies and smush the cookies together. Enjoy!
Calories: 199kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 99mg | Potassium: 113mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3% | Vitamin C: 0.1% | Calcium: 3% | Iron: 7.4%