Chewy Ginger Molasses Cookies with Cracked Tops
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg, room temperature
- ¼ cup unsulphured molasses
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and brown evenly.
- In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set this mixture aside. Mixing the dry ingredients first ensures the spices are evenly distributed throughout the dough.
- In a large bowl, beat the softened butter and 1 cup of granulated sugar together using a hand mixer or stand mixer. Beat on medium-high speed for about 2 to 3 minutes until the mixture is light and fluffy.
- Add the egg and molasses to the butter mixture. Beat well until fully combined, scraping down the sides of the bowl as needed to make sure everything is incorporated.
- Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until the flour disappears. Be careful not to overmix, as this can make the cookies tough.
- Place about ¼ cup of granulated sugar in a small bowl. Scoop about one tablespoon of dough at a time and roll it into a 1-inch ball. Roll each ball in the sugar until evenly coated.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes. The cookies are done when the edges are set and the tops have cracked, but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up before you move them. Transfer them to a wire rack to cool completely.