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Chewy Molasses Ginger Spice Cookies

Deliciously soft and chewy cookies packed with warm spices and rich molasses flavor, perfect for sharing and holiday baking.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 56 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 155
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour, spooned and leveled Spoon the flour into your measuring cup and level it off.
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground allspice
  • 2 tsp baking soda Helps the cookies rise.
  • 1/2 tsp fine sea salt
Wet Ingredients
  • 3/4 cup unsalted butter, softened to room temperature Make sure it's soft for easy mixing.
  • 1 cup packed light brown sugar Ensure it's packed tightly.
  • 1/4 cup unsulfured molasses
  • 1 large egg, room temperature Let it come to room temp for best results.
  • 1 tsp pure vanilla extract
For Rolling
  • 1/3 cup granulated sugar For coating the dough balls.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, allspice, baking soda, and salt.
  2. In a large bowl, beat the butter and brown sugar with a hand mixer or stand mixer until light and fluffy, about 2 to 3 minutes.
  3. Beat in the molasses, egg, and vanilla until smooth and well blended.
  4. Add the dry ingredients to the wet mixture and mix on low speed just until no streaks of flour remain.
Chilling the Dough
  1. Cover the dough and refrigerate for at least 30 minutes.
Baking
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Scoop the dough into 1 1/2 tablespoon portions, roll into balls, and coat in granulated sugar.
  3. Place them 2 inches apart on the baking sheets, then bake for 10 to 11 minutes.
  4. The edges should be set, and the centers should still look a little soft.
Cooling and Storage
  1. Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 1 week. If freezing, freeze dough balls for up to 3 months. The chilled dough helps cookies hold their shape while baking. Avoid overmixing and overbaking to keep cookies tender and chewy.