Chewy Ginger Molasses Cookies

0 0 Published Nov 11, 2024 I’m a huge fan of cookies that have a touch of spice, like my gingersnap cookies and oatmeal pumpkin cookies. They’re perfect for the holidays, but honestly, I could eat them year-round! These molasses cookies have that same comforting vibe, but with a deep, molasses flavor that’s hard to resist.

Why You’ll Love These Cookies

Soft and chewy – The combination of molasses and brown sugar makes these cookies perfectly soft and chewy in the center. Simple ingredients – You probably already have most of the ingredients in your pantry, so whipping these up is super easy. Perfect for sharing – Whether it’s a holiday gathering or a cozy treat for friends and family, these cookies are always a hit. They’re the kind of treat that disappears quickly!

Ingredients Needed

flour – you can use all-purpose or white whole wheat flour for these cookies. Both work great, but white whole wheat adds a bit more fiber while keeping the texture soft. spices – ground ginger, cinnamon, and cloves are key to giving these cookies their warm, spiced flavor. butter – unsalted and softened for easy mixing and a rich, buttery base. sugars – we’re using both light brown sugar for chewiness and granulated sugar for sweetness. Plus, you’ll roll the dough balls in extra granulated or cane sugar for that crunchy, sparkly coating. molasses – dark molasses gives these cookies their deep, rich flavor. Make sure you’re using unsulphured or dark molasses for the best results! egg – just one egg, at room temperature, helps bind everything together and adds to the softness of the cookies. vanilla extract – a little vanilla adds a subtle, sweet undertone that complements the spices perfectly.

How to Make Molasses Cookies

Storing Molasses Cookies

Room temperature: To keep your molasses cookies soft and delicious, store them in an airtight container on the counter. They’ll stay fresh and chewy for up to a week! Here’s a little trick: throw a slice of bread in the container with the cookies. It works like magic, keeping your cookies moist by letting them absorb some of the bread’s moisture. Freezer: Want to make a batch ahead of time or save some for later? No problem! Freeze them by laying the cookies out in a single layer on a baking sheet. Once they’re frozen, transfer them to a freezer-safe container or bag. They’ll last for up to 3 months, and when you’re ready for a treat, just let them thaw at room temperature or zap them in the microwave for a few seconds to get that fresh-from-the-oven taste!