Dessert: United States – Chewy Ginger Molasses Cookies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 1 / 4 cups (270 g) all-purpose flour
2 tsp (10 ml) ground ginger
1 tsp (5 ml) ground cinnamon
1 / 4 tsp (1.25 ml) ground cloves
1 tsp (5 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
3 / 4 cup (170 g) unsalted butter, softened
1 cup (200 g) packed brown sugar
1 / 4 cup (85 g) unsulfured molasses
1 large egg
1 tsp (5 ml) vanilla extract
1 / 3 cup (65 g) granulated sugar, for rolling

Show original ingredient measurements

2 1 / 4 cups (270 g) all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1 / 4 tsp ground cloves
1 tsp baking soda
1 / 2 tsp fine salt
3 / 4 cup (170 g) unsalted butter, softened
1 cup (200 g) packed brown sugar
1 / 4 cup (85 g) unsulfured molasses
1 large egg
1 tsp vanilla extract
1 / 3 cup (65 g) granulated sugar, for rolling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt.
In a large bowl, beat the softened butter and brown sugar with a mixer on medium speed until creamy and slightly fluffy, 2 to 3 minutes.
Beat in the molasses, egg, and vanilla until well combined, scraping the bowl as needed.
Add the dry ingredients to the wet and mix on low just until a soft dough forms. For thicker, chewier cookies, cover and chill the dough for 30 minutes (optional but recommended).
Place the granulated sugar in a small bowl. Scoop the dough into 1 1/2-tablespoon (23 ml) portions (about 1 1/16 oz (30 g) each), roll into balls, then roll in the sugar to coat.
Arrange dough balls on prepared sheets, spacing about 2 inches (5.08 cm) apart.
Bake 9 to 11 minutes, until the edges are set and the tops are crackly but centers still look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Makes about 24 cookies.

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt.
In a large bowl, beat the softened butter and brown sugar with a mixer on medium speed until creamy and slightly fluffy, 2 to 3 minutes.
Beat in the molasses, egg, and vanilla until well combined, scraping the bowl as needed.
Add the dry ingredients to the wet and mix on low just until a soft dough forms. For thicker, chewier cookies, cover and chill the dough for 30 minutes (optional but recommended).
Place the granulated sugar in a small bowl. Scoop the dough into 1 1/2-tablespoon portions (about 30 g each), roll into balls, then roll in the sugar to coat.
Arrange dough balls on prepared sheets, spacing about 2 inches apart.
Bake 9 to 11 minutes, until the edges are set and the tops are crackly but centers still look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Makes about 24 cookies.