Chewy Ginger Molasses Cookies

These Chewy Ginger Molasses Cookies are all things fall. Pure comfort in a cookie. To me, there is nothing like a chewy cookie with a sugary, crackly exterior. I adapted this recipe from one featured in Dorie’s Cookies by Dorie Greenspan. This is an outstanding cookbook and it would be a great addition to your collection if you don’t already have it.

The ingredients are basic. As always, I recommend Kerrygold Butter. Any brand of molasses is fine. You will also need extra sugar to roll them in before baking.

I love Saigon (Vietnamese) Cinnamon. It has more of an intense cinnamon flavor, which really stands out in these cookies. I got this at World Market (obvs), but McCormick, Spice Islands, and other brands also carry it.

The spice combination in these cookies is magical.

After the ingredients are combined, use a small or medium scoop to form a ball and roll each ball in sugar. Then press the dough down with the bottom of a glass.

I used a medium scoop (#20 disher) to make these. You can read about the scoops I use here in my Seriously Chocolate Cookies post. Using the medium scoop, the recipe yields 15-16 cookies. Use a smaller scoop for a higher yield.

I like to be very generous when I roll them in sugar. I used Trader Joe’s Organic Brown Sugar.

I’m pretty sure I could eat them all at once.

Tuck a few into a box and give them to someone special. They taste like love.

Chewy Ginger Molasses Cookies

The Tasteful Baker (Adapted from Dorie Greenspan)

These Chewy Ginger Molasses Cookies are all things fall. Pure comfort in a cookie. There is nothing like a chewy cookie with a sugary, crackly exterior.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Cookies

Servings 15

Ingredients

  

• 1 1/2 sticks 170 grams butter, softened (I used Kerrygold)
• 1 cup 200 grams granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup unsulfured molasses
• 2 cups 272 grams all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon I used Saigon Cinnamon
• 1 teaspoons ground cloves
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon fine sea salt
• Extra sugar for rolling I used Trader Joe's Organic Brown Sugar

Instructions

 

• In a large bowl, beat butter and sugar until fluffy, about 2 minutes.
• Add egg, vanilla, and molasses. Mix until blended.
• Whisk flour, spices, and salt together in a small bowl and add to butter mixture.
• Beat just until blended.
• Scoop into balls and roll in sugar.
• Press each ball down with the bottom of a glass to flatten.
• Place on a parchment-lined cookie sheet and bake at 350° for 9-12 minutes, depending on size of scoop used.