Soft and chewy ginger molasses cookies

  • Time 8 to 10 minutes
  • Yield 3 dozens


    1½ cups butter, softened
    1½ cups sugar, plus more for rolling
    ½ cup molasses
    2 eggs
    4 cups all-purpose flour
    4 tsp. baking soda
    2 tsp. ground cinnamon
    1 tsp. ground cloves
    1 tsp. ground ginger
    1 tsp. salt


    Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
    In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.
    In the bowl of a stand mixer, cream together butter and sugar until combined. Add in the molasses and eggs and mix until incorporated.
    Slowly add in the flour mixture to the bowl of the stand mixer and mix until all is combined.
    Fill a small bowl with about ¾ cup granulated sugar.
    Using a medium-sized cookie scoop (or 1½ tbsp.), form dough into balls then gently roll them in the granulated sugar. Place onto baking sheets, about 2-inches apart. Repeat until all the cookie dough has been used up.
    Bake for 10 minutes (they will still look soft and undercooked but they cook while they cool and you want them to stay soft and chewy so remove them!) then let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
    Store in an airtight container for up to 1 week.
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