Description
These chewy molasses ginger cookies feature a signature crackled sugar top, a soft and gooey center, and a bold spice kick from ginger, cinnamon, cloves, and black pepper. They are easy to make, make-ahead friendly, and perfect for the holidays.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (240ml) dark molasses
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3 cups (375g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- Coarse sugar (such as turbinado or demerara) for rolling
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cornstarch, ground ginger, cinnamon, cloves, black pepper, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and packed brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.
- Add the egg and vanilla extract, mixing on low speed until combined. Add the molasses and mix until incorporated, scraping down the sides of the bowl.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until no flour streaks remain. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (or up to 24 hours) to firm up the butter and meld flavors.
- Scoop about 1.5 tablespoons of dough and roll into balls. Roll each ball in coarse sugar to coat completely.
- Place dough balls on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are set and slightly golden but centers still look soft and puffy.
- Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a cooling rack to cool completely.
Notes
Use dark or fancy molasses, not light or blackstrap. Ensure butter is softened, not melted. Chill dough for at least 1 hour to prevent spreading and ensure chewiness. Spoon and level flour to avoid dry cookies. Underbake slightly for a chewy texture. Store in an airtight container with a piece of bread to maintain softness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 16
- Sodium: 80
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 1
- Protein: 1
Keywords: molasses ginger cookies, holiday cookies, chewy ginger cookies, crackled sugar cookies, gingerbread cookies, make ahead cookies, winter baking