1-First Step: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and ensures even baking for your chewy molasses ginger cookies. Gather all ingredients at room temperature for smooth mixing. Softened butter creams best, trapping air for tenderness. Measure precisely to nail the easy molasses ginger cookies texture.

2-Second Step: In a large bowl, use an electric mixer to cream ¾ cup softened butter with 1 cup packed brown sugar and ¼ cup white sugar. Beat on medium speed for 2-3 minutes until light and fluffy. This step builds structure for chewy ginger cookies. Scrape down sides often. Beat in 1 egg and ¼ cup molasses until fully combined, about 1 minute. Molasses adds that signature chew and spice.
Vegan adaptation: Swap egg for flax egg here. The mixture should look glossy and smooth.

3-Third Step: In a separate bowl, whisk together 2¼ cups all-purpose flour, 2 tsp baking soda, 1 tsp cinnamon, 1½ tsp ground ginger, ½ tsp ground cloves, and ¼ tsp salt. Dry ingredients distribute evenly when whisked first. Gradually add dry mix to the wet ingredients on low speed. Mix just until a dough forms, about 1-2 minutes. Avoid overmixing to keep soft chewy ginger cookie recipe tender. Dough will be sticky; that’s normal for moisture-packed results.
Gluten-free tip: Incorporate xanthan gum now for binding.

4-Fourth Step: Cover the dough and chill in the fridge for at least 1 hour, or up to overnight. Chilling firms the butter, preventing spread for thick chewy ginger molasses cookies recipe. It also deepens flavors. Patience here fixes flat cookies.

5-Fifth Step: Preheat oven again if needed. Scoop dough into 1-inch balls using a cookie scoop or spoon (about 1 tbsp each). Roll each ball in granulated sugar to coat generously. Place 2 inches apart on prepared sheets. Sugar coating creates crackly tops and crisp edges on homemade chewy molasses cookies.

6-Sixth Step: Bake for 8-10 minutes. Cookies are done when edges set but centers look soft and tops crackle. They firm as they cool. Rotate sheets halfway for even browning. Cool on sheets for 5 minutes, then transfer to a wire rack. Total bake time per batch: 10 minutes. Yields 36 cookies.

7-Final Step: Enjoy warm or store. These best chewy ginger snaps pair great with coffee. For low-calorie, bake 7-8 minutes. Troubleshoot by checking oven temp with thermometer.