How do I make soft and chewy ginger molasses cookies?

To make soft and chewy ginger molasses cookies, start by using a combination of butter and brown sugar, which adds moisture and richness. Avoid overbaking by removing the cookies from the oven when the edges are set but the centers look slightly undercooked, as they continue to firm up while cooling. Adding molasses not only provides that signature flavor but also contributes to the chewiness. Incorporating baking soda helps the cookies rise and stay tender. Chill the dough before baking to prevent spreading and achieve a better texture.

What is the best way to store ginger molasses cookies to keep them fresh?

Store ginger molasses cookies in an airtight container at room temperature to keep them fresh for up to one week. For longer storage, freeze cookies between layers of parchment paper in a sealed bag or container for up to three months. When ready to eat, thaw at room temperature or warm them briefly in the oven for a soft, freshly baked texture. Avoid storing cookies in the refrigerator, as this can dry them out.

Can I make ginger molasses cookies gluten-free?

Yes, you can make gluten-free ginger molasses cookies by substituting regular flour with a gluten-free all-purpose flour blend that contains xanthan gum or another binding agent. Ensure the blend is suitable for baking to maintain texture and structure. The spices and molasses remain the same, so the flavor won’t be compromised. Baking time and temperature may vary slightly, so check the cookies a few minutes earlier to avoid overbaking.

What spices are typically used in ginger molasses cookies?

Ginger molasses cookies usually feature ground ginger, cinnamon, and cloves as the primary spices. These warm spices create the classic spicy-sweet flavor profile of the cookie. Some recipes also include nutmeg or allspice to add depth. Adjust the spice levels according to taste, but the combination of ginger and cinnamon is key to delivering the traditional taste that makes these cookies popular.

How can I prevent ginger molasses cookies from spreading too much while baking?

To prevent ginger molasses cookies from spreading excessively, chill the cookie dough for at least 30 minutes before baking. This firms up the fats, slowing spread during baking. Also, use parchment paper or a silicone baking mat, and avoid adding too much butter or molasses, which can cause spreading. Baking at a slightly higher temperature (around 350°F/175°C) helps cookies set quickly. Finally, scoop dough balls evenly and leave enough space between them on the baking sheet.

Ginger Molasses Cookies Recipe With Soft Texture and Spices

Name: Ginger Molasses Cookies
Prep time: 2 h 15 min
Cook time: PT-490206H10M26S
Total time: 2 h 33 min
Cuisine: American
Ingredients: – 1 1/2 cups unsalted butter, softened to room temperature; – 1 cup granulated white sugar; – 1 cup packed brown sugar; – 1/2 cup molasses (original preferred); – 2 large eggs; – 4 1/2 cups all-purpose flour (approximately 639 grams); – 4 teaspoons baking soda; – 1 tablespoon ground ginger; – 2 teaspoons ground cinnamon; – 1 teaspoon ground cloves; – 1 teaspoon fine sea salt; – Extra sugar for rolling dough balls

Description

🍪 Enjoy chewy ginger molasses cookies bursting with rich spices and a soft, comforting texture.
🌿 These cookies bring warm holiday flavors with a perfect balance of sweetness and spice that’s hard to resist.

Ingredients

– 1 1/2 cups unsalted butter, softened to room temperature

– 1 cup granulated white sugar

– 1 cup packed brown sugar

– 1/2 cup molasses (original preferred)

– 2 large eggs

– 4 1/2 cups all-purpose flour (approximately 639 grams)

– 4 teaspoons baking soda

– 1 tablespoon ground ginger

– 2 teaspoons ground cinnamon

– 1 teaspoon ground cloves

– 1 teaspoon fine sea salt

– Extra sugar for rolling dough balls

Instructions

1-First, in a separate bowl, cream 1 1/2 cups softened unsalted butter with 1 cup granulated white sugar and 1 cup packed brown sugar using a mixer on medium-high speed until light and fluffy, about 2 minutes. Scrape the sides as needed for a smooth mixture.

2-Next, add 2 large eggs one at a time, mixing well after each, then incorporate 1/2 cup molasses on medium-low speed until fully combined.

3-Graduallly mix in the dry ingredients until evenly incorporated, being careful not to overmix.

4-Transfer the dough to an airtight container and refrigerate for at least 2 hours to chill completely, which helps prevent spreading and results in thick, chewy cookies.

5-Preheat the oven as mentioned, then roll the chilled dough into 1-inch balls and coat each in extra sugar before placing them on the prepared baking sheet.

6-Bake for 8-10 minutes until the cookies slightly crack on top; let them cool on the sheet for 4-5 minutes before moving to wire racks.

7-Serve warm or store in a sealed container for up to 4 days, or freeze for up to 3 months as per the recipe tips.

Notes

🧈 Use room temperature butter (soft but not melted) for proper creaming.
❄️ Chilling dough prevents spreading for thick, chewy cookies.
🍬 Rolling dough balls in sugar creates a sweet, crunchy exterior.

Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 8-10 minutes
Category: Dessert, Holiday Treats
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14 g
Sodium: 200 mg
Fat: 8 g
Saturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg

Keywords: Ginger Molasses,Chewy,Spiced Cookies,Holiday Treats