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Soft and Chewy Ginger Cookies

Soft and chewy molasses ginger cookies that I make for the family cookie exchange every Christmas. My mom especially likes these.

  • ⏲️ Prep time: 30 min
  • 🍳 Cook time: 30 min
  • 🍽️ Servings: 24-30 cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 3/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar (plus 1/2 cup for coating the cookies)
  • 1 egg (at room temperature)
  • 2 tsp vanilla extract
  • 1/3 cup molasses

Directions

  1. Combine flour, baking soda, cornstarch, salt, and spices in a medium bowl. Whisk to combine thoroughly.
  2. In a separate large bowl, cream together the butter, brown sugar, and white sugar.
  3. Beat the egg into the butter-sugar mixture.
  4. Mix the vanilla extract and molasses into the wet mixture.
  5. Add the dry ingredients to the wet ingredients in the large bowl and mix well.
  6. Cover the bowl and refrigerate 2 hours.
  7. Preheat oven to 350 degrees F.
  8. Line a baking sheet with parchment paper. Spoon appx 1/2 cup of white sugar in a small bowl.
  9. Use a cookie scoop to scoop out even amounts of the dough. I like to use a 3/4oz scoop to get more cookies from each batch.
  10. Roll each scoop of cookie dough into a ball, and roll each ball into the white sugar to coat.
  11. Place coated cookie dough balls on the parchment-lined cookie sheet. Leave space for them to spread out. I give each one the tiniest little pat - not enough to flatten it but enough to ensure they don’t roll when I put them into the oven.
  12. Bake 9-11 minutes. They will look soft and almost undercooked. You might see the faintest cracks forming at the edges. This is perfect! Be careful not to overcook.
  13. Let cool for a few minutes in the pan, and then move to a cooling rack.
  14. When they are cool, remove cookies from the rack and place in an airtight container. If you leave them exposed to the air they’ll dry out and loose some of that perfect soft texture.

Can be frozen after cooking.