Big Soft Ginger Molasses Cookies Recipe
These Big Soft Ginger Molasses Cookies are delightfully chewy and packed with warm spices like ginger, cinnamon, and cloves. Sweetened with molasses and sugar, they have a perfect balance of rich flavor and soft texture, making them a comforting treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
Wet Ingredients
- ¾ cup softened margarine
- 1 large egg
- 1 tbsp water
- ¼ cup molasses
Sugars
- 1 cup granulated sugar
- 2 tbsp granulated sugar (for rolling)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt to blend the spices evenly throughout the flour.
- Cream butter and sugar: In a large mixing bowl, beat the softened margarine with 1 cup of granulated sugar until the mixture becomes light and fluffy, which should take about 3 minutes. This step is important for a tender cookie texture.
- Add wet ingredients: Beat in the egg, water, and molasses to the creamed butter and sugar mixture until fully incorporated and smooth.
- Combine: Gradually add the dry ingredient mixture to the wet ingredients, stirring constantly until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape the cookies: Scoop out dough balls approximately 2 tablespoons in size. Roll each ball in the remaining 2 tablespoons of granulated sugar to coat them evenly, which gives a pleasant crunch and sparkle.
- Bake: Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Slightly flatten each ball with your fingers or the bottom of a glass to encourage even baking and a crackled surface.
- Finish: Bake the cookies for 8 to 10 minutes, or until the tops are cracked and the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of black pepper or nutmeg to the spice mix.
- Make sure the margarine is softened (not melted) to achieve the best texture.
- If you prefer a more intense molasses flavor, slightly increase the molasses to ⅓ cup.
- These cookies keep well in an airtight container at room temperature for up to one week.
- Use parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
Keywords: ginger molasses cookies, soft cookies, spiced cookies, holiday cookies, chewy ginger cookies
