Ginger Mollasses Cookies


Writer and photographer Monica Longenbaker

The holidays would not be complete without a batch of warm cookies fresh from the oven. Laced with warm spices and a rich molasses flavor, these Chewy Ginger Molasses Cookies are the ideal holiday treat. Simple to make and irresistible to eat, they are perfect for cookie swaps, holiday get-togethers and even Santa’s plate.

Chewy Ginger Molasses Cookies
Yield: 3 dozen cookies

2¼ cups all-purpose flour
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon kosher salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
1 large egg
¼ cup molasses
1 teaspoon vanilla extract
additional sugar for rolling

Preheat the oven to 350 F. Line two half-sheet pans with parchment paper. In a large bowl, sift together the flour, ginger, cinnamon, cloves, baking soda and salt. Set aside.

Using a handheld mixer or a stand mixer fitted with a whisk, cream the butter and sugar until fluffy, about 1-2 minutes. Add the egg, molasses and vanilla extract and mix until incorporated. Slowly fold in the dry ingredients.

Using a cookie scoop, place a ball of dough (about 2 tablespoons) into a bowl of sugar and roll until coated. Roll the cookie into a ball and place onto the sheet pan. Slightly flatten the top with your fingers. Repeat with the remaining mixture, leaving at least 2 inches of space between each cookie.

Bake the cookies at 350 F for 8-10 minutes. Once the cookies are out of the oven, allow them to cool on the baking sheet for an additional 1-2 minutes before transferring to a cooling rack.

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