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.
- 1½ sticks (170 grams) butter, softened (I used Kerrygold)
- 1 cup (200 grams) granulated sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ cup unsulfured molasses
- 2 cups (272 grams) all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons cinnamon (I used Saigon Cinnamon)
- 1 teaspoons ground cloves
- 1½ teaspoons ground ginger
- ¾ teaspoon fine sea salt
- Extra sugar for rolling (I used Trader Joe's Organic Brown Sugar)
- 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.