Ginger Molasses Cookies
Soft, spiced molasses cookies rolled in sugar—optionally frosted with cinnamon cream cheese frosting.
Servings: 24 servings
Ingredients
Ingredients
- 2 cupsall-purpose flour
- 1 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 teaspoonground cinnamon
- 1/2 teaspoonground cloves
- 1/2 teaspoonground ginger
- 3/4 cupbutter room temperature (1 1/2 sticks)
- 3/4 cupgranulated sugar
- 1 largeegg
- 1/4 cupmolasses
- granulated sugar for rolling
- 1 batchCinnamon Cream Cheese Frosting
Instructions
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground ginger. Set the dry mixture aside.
- In a separate large bowl, beat 3/4 cup room-temperature butter and 3/4 cup granulated sugar until light and creamy. Scrape down the bowl as needed.
- Add 1/4 cup molasses and 1 large egg to the butter mixture and beat until well combined.
- Stir the dry ingredients into the wet ingredients until just combined and no streaks of flour remain. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (you may refrigerate up to several days). If the dough is very firm after extended refrigeration, let it sit at room temperature until soft enough to portion.
- Portion the dough using a cookie scoop or spoon and roll each portion into a ball. Roll each dough ball in additional granulated sugar to coat.
- Place the sugared dough balls on the prepared baking sheets, leaving space between them for spreading.
- Bake one sheet at a time for 8–10 minutes, until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- If desired, frost cooled cookies with 1 batch Cinnamon Cream Cheese Frosting. Store cookies in an airtight container or freeze.
Equipment
- Hand Mixer
- Wire cooling rack
Notes
Notes
Make Ahead Instructions:
The cookie dough can be made ahead and stored in the refrigerator for a few hours. Store baked cookies in an airtight bag or container at room temperature for 3-4 days.
Freezing Instructions:
To
freeze cookie dough
, roll cookie dough balls in sugar and place in a freezer safe bag in the freezer for up to 3 months. Bake from frozen for 2-3 minutes longer than recipe states. To
freeze baked cookies,
allow them to cool completely, then place in a freezer safe container for 2-3 months.
Ginger:
I recommend ground ginger for this recipe. Ground ginger is used most often in baking since fresh ginger has a different texture that may overpower the cookies. If you only have fresh ginger, you can substitute 1 tablespoon of fresh ginger for the ½ teaspoon ground ginger. Make sure to grate the ginger very fine so it doesn't overpower the cookies.
Make Ahead Instructions:
The cookie dough can be made ahead and stored in the refrigerator for a few hours. Store baked cookies in an airtight bag or container at room temperature for 3-4 days.
Freezing Instructions:
To
freeze cookie dough
, roll cookie dough balls in sugar and place in a freezer safe bag in the freezer for up to 3 months. Bake from frozen for 2-3 minutes longer than recipe states. To
freeze baked cookies,
allow them to cool completely, then place in a freezer safe container for 2-3 months.
Ginger:
I recommend ground ginger for this recipe. Ground ginger is used most often in baking since fresh ginger has a different texture that may overpower the cookies. If you only have fresh ginger, you can substitute 1 tablespoon of fresh ginger for the ½ teaspoon ground ginger. Make sure to grate the ginger very fine so it doesn't overpower the cookies.