Soft and Chewy Ginger Molasses Cookies
Soft and chewy ginger molasses cookies made with fresh grated ginger, dark molasses, cinnamon and warm spices, finished with a sprinkle of coarse sea salt.
Ingredients
- 2½ cups all-purpose flour
- 2¼ tsp baking soda
- ½ tsp table salt
- 1 tbsp ground ginger
- ½ tsp black pepper
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup butter
- ½ cup granulated sugar plus extra for rolling
- ½ cup packed brown sugar
- 1 large egg
- 1 tbsp freshly grated ginger
- ¼ cup dark molasses
- 1 tbsp coarse sea salt
Instructions
- In a medium bowl, mix together the flour, baking soda, and salt. Mix in the ground ginger, pepper, allspice, cinnamon, cloves, and nutmeg. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter on high speed with both sugars, the egg, and fresh ginger until light and fluffy, 4–5 minutes.
- Turn the mixer to low speed. Slowly add the molasses, then the flour mixture, and mix until fully combined.
- Roll the dough into a single large ball, then wrap in plastic wrap and freeze for at least 30 minutes, or preferably overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough ball from the freezer and allow to soften slightly, about 15 minutes. Pour some more granulated sugar into a small bowl. divide the dough into 18 evenly sized balls, wet your hands, and roll each ball in the sugar. Work quickly, as the dough needs to remain chilled.
- Place the balls about 4 inches apart on the baking sheets and sprinkle each one with a pinch of sea salt.
- Place one baking sheet on the top rack of your oven and the other on the bottom rack and bake the cookies for 6–8 minutes. Rotate the sheets and bake until brown, 6–8 minutes.
- Place the cookies on a wire rack to cool for 20 minutes, then transfer to an airtight container for up to 5 days (although they are so good, they won’t last that long).
Notes
Baking Tips
- Use fresh ginger. Freshly grated ginger gives these cookies a distinctive warmth that complements the ground ginger and other spices.
- Don't skip chilling the dough. Chilling helps firm up the butter and makes the dough easier to roll.
- Leave room for spreading. Space the cookies about four inches apart on the baking sheets.
- Finish with sea salt. A small sprinkle of coarse sea salt balances the sweetness of the molasses and sugar.
- Make the dough ahead. The dough can be prepared in advance and frozen, making it easy to bake fresh cookies when you need them.