I have perfected my Ginger Molasses Cookies. I blend all-purpose flour, ginger, cinnamon, and cloves with unsalted butter, granulated and brown sugar, an egg, molasses, and vanilla extract to create cookies that have a unique blend of spices and charm. They are my ultimate treat for holiday baking.

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I’ve been experimenting in my kitchen for a while now and these ginger molasses cookies quickly became one of my favorite treats. There’s something magical about mixing together 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, a pinch of salt, and warm spices like 2 teaspoons ground ginger, 1 teaspoon cinnamon, and 1/2 teaspoon cloves.

When I creamed 3/4 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup brown sugar, added in a large egg, then poured in 1/3 cup molasses and 1 teaspoon vanilla extract, I knew I was onto something special. The dough is incredibly soft and chewy once baked and has that perfect balance between spicy and sweet that makes it really unique.

I love sharing these cookies especially around the holidays when everyone is looking for a twist on the usual treats. Enjoy baking and tweaking them to your taste!

Why I Like this Recipe

I like this recipe because it makes me feel all nostalgic and cozy. The mix of warm spices like ginger, cinnamon and cloves totally reminds me of home and family gatherings. I love how the cookies turn out so soft and chewy every time even if they sometimes end up a bit on the messy side. It’s also super simple to follow so I can whip these up even when I’m in a hurry. Lastly, the unique blend of molasses with vanilla creates a flavor that is really different and makes my taste buds super happy.

Ingredients

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All-purpose flour provides carbohydrates and energy essential for cookie structure
Molasses contributes deep robust sweetness and supplies trace minerals for flavor
Ginger offers a zesty spice and plenty antioxidants that brighten the overall taste
Unsalted butter adds richness and moisture while lending a velvety texture to cookies
Granulated sugar sweetens the dough and helps create a desired caramel edge
Egg binds ingredients and provides subtle protein ensuring consistency in every batch
Spices like cinnamon and cloves give warmth and complexity while enhancing aroma
Vanilla extract ties the flavors together with a smooth sweet note

Ingredient Quantities

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 large egg

1/3 cup molasses

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a bowl, mix together 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.

3. In a separate large bowl, cream 3/4 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup firmly packed brown sugar until light and fluffy.

4. Beat in 1 large egg, then stir in 1/3 cup molasses and 1 teaspoon vanilla extract until it’s all combined.

5. Gradually add the dry ingredients to the wet mixture and stir until just incorporated, try not to overmix cause that could make your cookies tough.

6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them out since they will spread a bit while baking.

7. Pop the cookies in the oven for about 8 to 10 minutes, or until the edges look firm while the middle stays soft.

8. When done, remove the cookies from the oven and let them sit on the baking sheet for around 5 minutes before moving them onto a cooling rack.

9. Enjoy your super soft and chewy ginger molasses cookies while they’re warm or store them in an airtight container for later.

10. If you find the cookies are still too soft after cooling, let them rest a little longer, they always firm up as they cool completely.

Equipment Needed

1. Preheated oven set to 375°F
2. Baking sheet lined with parchment paper
3. Two mixing bowls (one for the dry ingredients and one for the wet ingredients)
4. Measuring cups and measuring spoons
5. Electric mixer or a sturdy whisk and spatula for creaming the butter with sugars
6. Tablespoon or cookie scoop to drop rounded dough portions
7. Cooling rack for letting the cookies rest after baking

FAQ

Q: How do I know when my cookies are done?

A: They should be firm around the edges and a little soft in the center; they firm up as they cool so don’t overbake em.

Q: Can I make these cookies ahead of time?

A: Yep, you can! Just store them in an airtight container at room temp for a few days or freeze them if you wanna keep them longer.

Q: What if I dont have molasses?

A: Molasses is key for that deep flavor. If you need a substitute, try mixing dark corn syrup with a bit of sugar and a splash of lemon juice, but note it won’t taste exactly the same.

Q: Can I swap unsalted butter with margarine?

A: You can, but butter gives the best flavor and texture. Margarine might work but expect a slight change in taste.

Q: Are there any tips for making these cookies extra chewy or crunchy?

A: For chewier cookies, use a bit more brown sugar and cool them on the baking sheet a couple of minutes after they come out of the oven. For crunchier ones, let them bake a tad longer.

Ginger Molasses Cookies Recipe Substitutions and Variations

If you dont have all-purpose flour, you can try using whole wheat pastry flour or a gluten free all-purpose blend; it may give a nuttier taste.
If you’re out of unsalted butter, you could use salted butter instead if you reduce the added salt a little.
For granulated sugar, some people like using superfine sugar which dissolves a bit easier, though it doesn’t change the flavor much.
If you dont have molasses, dark treacle or even a mix of maple syrup with a touch extra brown sugar can work in a pinch.

Pro Tips

1. Make sure your butter is really soft before mixing, cuz if it’s too cold the dough won’t come together nicely
2. Toast the spices in a dry pan for a minute or two before mixing them in. This can actually pump up the flavor, even though it isn’t in the recipe
3. For cookies that bake evenly, try using a cookie scoop so all your dough rounds are the same size and they cook at the same rate
4. If you want chewier cookies, chill the dough for about 20 minutes before baking. Even a short chill can help the cookies keep that soft center without spreading too much