5 from 5 votes
Soft Ginger Molasses Cookies
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
 

These soft ginger molasses cookies are delicious and easy to make. No mixer needed! No chilling required! These cookies are soft in the middle and crispy at the edges!

Course: Cookies, Dessert
Keyword: Molasses Cookies, Ginger Cookies, Holiday Cookies, Easy Fall Cookies
Servings: 17 cookies
Calories: 172 kcal
Author: Pastry and Beyond
Ingredients
  • 280 g  (2 cups) all-purpose flour (dip and sweep)*
  • 2 teaspoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon cloves**
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 150 g (2/3 cup) unsalted butter
  • 150 g (3/4 cup) granulated sugar
  • 1 large egg
  • 60 g (1/4 cup) unsulphured molasses
Instructions
  1. Preheat the oven to 325°F(165C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. Melt the butter halfway over medium heat. Take the butter from the heat and stir. This way the butter cools quickly.  Pour the melted butter in a large bowl and set aside to cool.

  3. Mix the flour, ginger, cinnamon, cloves, baking soda and baking powder in a medium bowl. Set aside the bowl.

  4. Pour the sugar over melted butter and stir with a whisk until combined. 

  5. Add the egg and whisk until combined. Add the molasses and mix until combined. 

  6. Mix in the flour in 2-3 batches. The dough will not be too sticky, it will be easy to work with.  Roll the dough into 40 grams(2 tablespoons) balls.  It makes 17 cookies. If you are not working in a very hot environment there is no need to chill the dough.*** If you want, you can make a little bit smaller balls, 35 grams and make 20 cookies. Place the balls onto the baking sheet, leave enough space-almost 2 inches (5cm)-between the balls.

  7. Bake for 8-9 minutes or until the cookies are just slightly set. The cookies will be too soft to handle. Remove the cookies from the oven.  Wait for almost 1-2 minutes to let the puffiness go away a little bit. Using a spoon, press the cookies to give their shape. Let them cool on the baking sheet for 15 minutes or until the cookies are firm enough.  Keep in an airtight container to keep their softness.

Recipe Notes

*You can click here for dip and sweep method if you use cup measurements.

** These cookies are so yummy with allspice too.  If you don't have cloves, you can use the same amount of allspice. 

**You don’t need to chill the dough before baking as long as you are not working in a very hot environment.   If your kitchen is extremely hot, the cookie dough may spread when you make the balls and then the cookies will spread as well when baked.  So if your cookie dough balls spread, this means you should chill the dough for some time around 10 to 30 minutes depending on the environment you are working.

How to Store These Soft Cookies: You can store these cooled cookies in an airtight container up to a week, and freeze up to 3 months. 

If you want to make these cookies ahead, you can keep the well-wrapped cookie dough in the fridge up to 3 days. If you want to freeze these cookies, it is better if you roll them into balls before placing them into the freezer.  When you want to bake, you can let the balls come to room temperature and bake as the recipe states.

The calorie information above is an estimate that is provided by an online nutrition calculator.