Soft Baked Ginger Molasses (Printable)

Irresistibly soft and chewy treats with ginger, spices, and molasses—ideal for cozy gatherings or holidays.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup packed dark brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar

# How to Make It:

01 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl until evenly mixed.
03 - Using an electric mixer or whisk, beat softened butter with dark brown sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Incorporate unsulphured molasses, the large egg, and vanilla extract into the butter mixture; beat until fully combined.
05 - Slowly add the dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each thoroughly in granulated sugar.
07 - Place dough balls 2 inches apart on the prepared baking sheets to allow spreading.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft to the touch.
09 - Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Hints:

01 -
  • These cookies stay soft for days, never turning rock-hard like so many spice cookies do.
  • The molasses gives them a deep, almost caramel-like richness without being too sweet.
  • They fill your whole house with the kind of smell that makes people linger in the kitchen.
  • The dough is forgiving and doesn't require chilling, so you can go from craving to cookie in under 30 minutes.
02 -
  • Do not overbake these cookies. They will look underdone in the center when you pull them out, but they firm up as they cool and stay soft for days.
  • Make sure your butter is truly softened, not melted. If it's too soft, the dough will spread too much and you'll lose that thick, chewy texture.
  • Rolling the dough balls in sugar is not optional. It creates the crackled top and adds a delicate crunch that contrasts beautifully with the soft interior.
03 -
  • Use a cookie scoop to keep the dough balls uniform so they bake evenly and look professional.
  • If your molasses is cold and thick, warm the jar in a bowl of hot water for a few minutes so it pours smoothly and mixes easily.
  • Let the cookies cool completely before stacking them, or they'll stick together and lose that perfect crackled top.
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