Big Soft Molasses Ginger Cookies
These big, soft ginger cookies are tender, chewy in the center, with a crisp edge and a bold ginger-molasses flavor, perfect for cozy fall afternoons and holiday baking.
Ingredients
Main Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter, softened
- 1¼ cups granulated sugar, divided 1 cup for mixing and ¼ cup for rolling
- 1 large egg
- ¼ cup molasses
- 1 tablespoon water
Optional Ingredients
- ½ teaspoon vanilla extract adds roundness
- Pinch black pepper for extra 'ginger snap' warmth
- Sparkling sugar for rolling instead of regular sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easier cleanup.
- In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
Mixing / Assembling
- In a large bowl, beat the softened butter on medium speed until creamy. Add 1 cup of the sugar and beat until light and fluffy.
- Beat in the egg, molasses, and water until fully combined.
- Gradually add the dry ingredients, mixing just until a soft dough forms. Avoid overmixing.
- Scoop dough into walnut-size balls and roll each ball in the remaining ¼ cup sugar until coated.
- Place on baking sheets about 2 inches apart, and gently flatten each ball slightly.
Cooking / Baking
- Bake for about 10 minutes, or until the bottoms are lightly browned and the tops are puffed and set.
Resting / Finishing
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, don't overbake. Let the dough sit 10 minutes before scooping to enhance flavor. Avoid using melted butter for the best structure.