These Chewy Ginger Molasses Cookies truly are the perfect cookie for the Holiday’s or winter season. Nothing quite says Christmas like the smell of gingerbread!
Though I love the traditional flat gingerbread, this recipe changes it up and instead makes soft and chewy cookies. I bake these every Christmas, but will do just as well anytime of the year.
The most important thing to watch for with these cookies is the way they look while they are baking. Once the cookies start to crackle they are ready to come out. Although they might seem overly puffy or too soft, once cool they’ll be absolutely perfect. So watch them carefully and don’t over bake them!
These are always a hit with whoever I share these with, and I know they will be for you too! I know you’ll enjoy this special treat!
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- ¾ cup softened butter
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- 2-1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- additional sugar
- In a large mixing bowl on low speed, cream butter and sugar until light and fluffy.
- Continue on low speed and add egg and molasses for 30 seconds.
- In a separate bowl combine the flour, ginger, baking soda, cinnamon, cloves and salt.
- Gradually add the dry mixture to the creamed mixture and mix well with a spoon.
- Place additional sugar on a plate.
- Now roll dough into 1-1/2 inch balls, then roll into the sugar.
- Place 2 inches apart on an ungreased baking sheet. (I usually place parchment paper down for easy clean up and to prevent any sticking.
- Bake at 350 degrees for 10-12 minutes or until puffy and just crackled.
- Remove to wire rack to cool.