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Chewy Ginger Molasses Cookies |

Chewy Ginger Molasses Cookies

  • Author: Aberdeen
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 2 dozen cookies 1x


  • 2 cups unbleached, all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 3/4 cup butter, softened to room temperature (softened, not melted!)
  • 3/4 cup dark brown sugar, packed
  • 1 large egg, room temperature
  • 1/4 cup molasses
  • 2 teaspoons vanilla extract
  • 1 cup of white sugar, for rolling


  1. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, clove, nutmeg and salt until completely mixed. Set aside.
  2. In a large bowl with an electric mixer or standing mixer, cream together butter and brown sugar until fluffy, about 3 minutes. Pour in molasses and mix until combined, scraping down the sides as needed.
  3. Add the egg and vanilla extract, and beat on a low speed until completely mixed.
  4. Gradually beat the dry ingredient mix into the wet mix until just combined and a dough forms.
  5. Cover the top of the bowl tightly with saran wrap and chill in the refrigerator for 30 minutes to an hour, until dough is chilled through.
  6. Preheat oven to 375°F. Prep a baking sheet with parchment paper or silpat. Fill a small bowl with white sugar.
  7. Roll the dough into tablespoon sized balls, about 1 inch in diameter. Roll each ball of dough in the bowl of sugar until completely coated (this will cause the cracking on the surface of the cookie!).
  8. Place the coated dough balls on the prepared baking sheet about 2-3 inches apart (about 12 per tray).
  9. Bake on a center rack in the oven for 8-10 minutes, until cookies just set and start to crack on top. The inside of the cracks will look underdone, with the centers appearing a little bit doughy, but they will continue to cook on the tray out of the oven during cooling. Slightly undercooking is your friend!
  10. Remove the tray from the oven and let the cookies cool on the tray another 5 minutes. Transfer to a wire rack and let cool completely.
  11. Serve immediately! Will last up to about 5 days in a sealed, air tight container.