These Ginger Molasses Cookies are super soft, chewy and filled with warm spices. One of my all-time favorite cookie recipes that I am positive you are going to absolutely love!
There’s nothing like the aroma of ginger molasses cookies baking. Well, except, eating them when they are warm and fresh out of the oven. These cookies are slightly crisp around the edges, with a moist, tender center that almost melts in your mouth when you bite into it.
Ginger Molasses Cookies are, of course, an old-fashioned favorite around the holidays, but I love baking them year-round. They are perfect for munching on with your morning coffee or for a sweet treat later on in the day.
More Easy Cookie Recipes to Try
For this Soft Ginger Molasses Cookies recipe, I recommend:
- Mixing Bowls – This is a 3-piece set that is great for combining ingredients. I love how easy they are to store and clean.
- Hand Mixer – For a simple baking job like this, a small hand-held mixer is really all you need. It costs a fraction of the price of a traditional stand mixer and it works great for making cookies and cakes.
- Stainless Steel Measuring Spoons – This is the best set of measuring spoons I have ever purchased. They are super durable, inexpensive and the quality can’t be beat.
If you make this Soft Ginger Molasses Cookies recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂
Soft Ginger Molasses Cookies
- Preheat oven to 350ºF (177°C). Line two baking sheets with parchment paper.
- In a large bowl, using a hand-held mixer or a stand mixer with paddle attachment, cream together the butter and granulated sugar until light and fluffy. Mix in the egg. Add the molasses and beat until combined.
- In a separate bowl, combine the flour, baking soda, ginger, cinnamon, cloves and salt.
- Add the dry ingredients to the wet ingredients and beat until combined.
- Shape the dough into balls, containing about 1 tablespoon of dough each. Roll each ball in granulated sugar and place on the prepared baking sheets.
- Bake for about 10 minutes until edges are set and tops are cracking.
- Remove from oven and allow cookies to cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool completely.
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