Description
These Chewy Molasses Ginger Cookies are soft, flavorful treats bursting with warm spices like cinnamon, ginger, and cloves, balanced perfectly by rich molasses and a hint of brown sugar sweetness. Rolled in granulated sugar before baking, they develop a delightful crackled top and a tender, chewy center. Perfect for holiday gatherings or cozy snack times.
Ingredients
Scale
Wet Ingredients
- 3/4 cup butter-flavored Crisco (room temperature)
- 1 cup brown sugar (packed)
- 1 large egg
- 1/4 cup molasses
Dry Ingredients
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons powdered cinnamon
- 1 1/2 teaspoons powdered ginger
- 1/2 teaspoon powdered cloves
For Rolling
- 1/2 cup granulated sugar (for rolling)
Instructions
- Cream the fats and sugar: In a large bowl or stand mixer, combine 3/4 cup butter-flavored Crisco and 1 cup brown sugar. Beat thoroughly for 1 to 2 minutes until the mixture is smooth and creamy. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add egg and molasses: Incorporate 1 large egg and 1/4 cup molasses into the mixture. Beat well, scraping the sides again, until everything is fully combined and smooth.
- Measure flour carefully: Spoon 2 1/4 cups of all-purpose flour into a measuring cup and level it off to avoid packing. Add this flour to the wet ingredients but do not mix yet.
- Combine dry spices and leavening: On top of the flour, add 1/2 teaspoon kosher salt, 2 teaspoons baking soda, 1 1/2 teaspoons powdered cinnamon, 1 1/2 teaspoons powdered ginger, and 1/2 teaspoon powdered cloves. Stir these spices into the flour with a spoon until evenly distributed.
- Mix dough gently: Beat the mixture until ingredients are just combined. Scrape down the bowl to ensure all flour is incorporated, but avoid overmixing to keep the cookies tender and chewy.
- Chill the dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for 2 to 3 hours until completely cold. This step is essential to prevent the cookies from spreading too much during baking.
- Prepare to bake: Preheat your oven to 350°F (177°C). Line baking sheets with silicone mats or parchment paper for easy removal and cleanup.
- Prepare sugar coating: Pour about 1/2 cup granulated sugar into a small bowl for rolling the cookie dough balls.
- Shape the cookies: Using your hands, form walnut-sized balls of dough, approximately 1 1/2 inches across. Roll each ball thoroughly in the granulated sugar to coat completely.
- Arrange on baking sheet: Place the rolled dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake at 350°F for 8 to 9 minutes. Watch closely for cracks developing on the tops—once visible, remove the cookies immediately to prevent them from becoming flat or overbaked.
- Optional sugar sparkle: While cookies are still warm, sprinkle with extra granulated sugar if a sparkling finish is desired.
- Cool and enjoy: Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer to a wire rack to cool completely. For best enjoyment, eat one while still warm—it’s mandatory!
Notes
- Do not skip chilling the dough; it ensures the cookies hold their shape and develop chewy texture.
- Be careful not to overmix the dough after adding flour to avoid tough cookies.
- Watch the cookies closely during baking as oven temperatures vary; remove as soon as cracks appear.
- For a deeper molasses flavor, you can substitute dark molasses instead of regular.
- These cookies freeze well; store in an airtight container for up to 3 months.
