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The Ultimate Soft and Chewy Ginger Molasses Cookies with Perfect Crackled Tops

A stack of four dark chocolate ginger molasses cookies rolled in coarse sugar, sitting on a white plate.
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Bake soft, chewy ginger molasses cookies that feature bold spice and deep molasses flavor, creating perfect crackled tops every time. This recipe is simple for busy cooks.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 1/2 cup unsulphured molasses
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until creamy.
  3. Beat in the egg, molasses, and vanilla extract until combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or up to 3 days. Chilling helps achieve chewiness and prevents spreading.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Place extra granulated sugar in a shallow dish.
  8. Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the sugar until completely coated.
  9. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft.
  11. Remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will flatten and develop crackles as they cool.

Notes

  • Use unsulphured molasses for the deepest, boldest flavor. Sulphured molasses is harsher.
  • For extra chewy cookies, slightly underbake them; they firm up as they cool.
  • If the dough gets too warm while rolling, return it to the refrigerator for 15 minutes.

Nutrition

Find it online: https://cookingbyfelix.com/soft-chewy-ginger-molasses-cookies/