Soft Molasses Ginger Cookies
Sugar, spice, and everything nice comes together in this simple holiday favorite. This molasses ginger cookie is easy to mix and bake, and tastes (and smells!) amazing.
Servings: 36 cookies
Ingredients
- 1/2 cup sugar, plus more to roll the cookies
- 1/2 cup packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 egg
- 1/4 cup molasses
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 orange, zested (optional)
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
Instructions
- Preheat the oven to 350°F and line two baking sheets.
- In the bowl of a mixer fitted with the paddle attachment, cream the sugar, brown sugar, and butter until fluffy and lightened. Scrape the bowl. Add the egg, molasses, ginger, cloves, cinnamon, salt, and orange zest (if using). Beat until smooth and fluffy. Scrape the bowl.
- Add the baking soda and flour and stir on low, just until mixed.
- Fill a small mixing bowl with about a cup of sugar. Scoop about a tablespoon of cookie dough into your hand. Roll to a smooth ball. Roll in sugar, and place on the cookie sheet. Repeat with the remaining cookies, leaving about 2 inches of space between each ball.Optional: Use the bottom of a flat glass to gently press each molasses ginger cookie into a fat disk. Not pressing the cookies will make a rounder cookie. Pressing the cookies will make a wider, flatter cookie.
- Bake for 12 minutes, rotating halfway. Let cool on the cookie tray for 5 minutes before transferring to a cooling rack.
Notes
These molasses ginger cookies will keep for a solid week in an airtight container. I think they're even better a couple of days after you bake them.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
