Chewy Brown Sugar Ginger Molasses Cookies
Melt in your mouth Brown Sugar Ginger Molasses Cookies are crinkly on the top with a beautiful, soft chewy texture and plenty of fall spice flavor!
Ingredients
- 1 cup brown sugar, packed
- 3/4 cup butter, softened
- 1 egg
- 1/4 cup dark molasses
- 1 tsp vanilla
- 2-1/2 cups AP flour
- 1 tsp baking soda
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone baking mats.
- In your mixer, cream the sugar and butter together for 4-5 minutes until nice and fluffy.
- Beat in the egg for another minute or two.
- Beat in the molasses and vanilla until well combined, scraping down the sides as necessary.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, salt and black pepper.
- Add the flour mixture to the butter mixture and mix until combined, scraping down the sides as necessary. This is a very soft dough.
- Place the 1/2 cup granulated sugar in a small cereal sized bowl.
- Use a medium cookie scoop to grab a ball of dough and dump it straight from the cookie scoop in to the sugar, shake the bowl, then toss it around gently with your fingertips to make a ball completely covered in sugar. Place the ball on the baking sheet.
- Repeat with all the dough – it, placing the balls about 2 inches apart on the baking sheet. This will make about 24 balls.
- Bake at 350 for 10-11 minutes.
- Remove from oven, let sit for 5 minutes on the tray, then transfer to cooling rack until cool.
Notes
A couple of tips for this recipe:
- This is a very soft dough. You can refrigerate it for 30-60 minutes to firm up the dough a bit if you like, but they always cook perfectly for me straight after mixing. The key is to scoop the dough with the cookie scoop straight in to the sugar, shake the bowl a little, then use your finger tips to toss the dough in the sugar and gently place it on the cookie tray. Remember, they absolutely do not have to be perfect balls!
- Don’t place the dough balls too close together on your baking sheet. You need a good 2-3 inches between cookies.
- Once baked and cooled, make sure to store leftovers in an airtight container or Ziploc bag to keep them soft for a few days!