Chewy Ginger Molasses Cookies

A stack of molasses cookies with a bite out of the top cookie.

Chewy Ginger Molasses Cookies

These chewy ginger molasses cookies are soft, perfectly spiced, and ready in under an hour! With crisp edges, crackly tops, and that classic holiday aroma, they’re a must-bake treat.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 20

Cook Time 12

Chill time 20

Total Time 52

Servings cookies

Calories 74kcal

Author Jessy Freimann

Equipment

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon Kosher salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ cup shortening
1 cup brown sugar, packed
1 large egg
¼ cup unsulfured molasses
2 Tablespoons granulated sugar
Water

Instructions

In a medium bowl, whisk together all dry ingredients. Set aside.
In a mixer or large bowl, mix shortening, brown sugar, egg and molasses until well combined.
Add dry ingredients and mix until combined. Chill for at least 30 minutes.
Preheat the oven to 375 degrees F and line a pan with parchment or a silicone liner.
Roll dough into 1 ¼ inch balls and dip the top of the ball into the sugar.
Place dough balls onto the pan, sugar side up about 3 inches apart.
Dip your fingers in the water and and sprinkle a couple drops onto each dough ball (don't skip this step!).
Bake for 10-12 minutes (you want them set but not hard). Cool and serve.

Video

Notes

I know it’s tempting to swap the shortening for butter, but for these cookies, don’t do it. The shortening is what keeps them soft and chewy.
Make sure to chill the dough before baking. It helps the cookies keep their shape and gives the flavors time to meld.
Pack your brown sugar firmly into the measuring cup. That moisture helps give the cookies their perfect texture.
Measure your flour by spooning it into the cup and leveling it off. Too much flour can make them cakey instead.
Keep an eye on the bake time. You want the edges just set and the centers still soft. They’ll finish baking as they cool.
Let the cookies cool right on the pan for a few minutes before moving them to a rack. They’re super tender when warm.
Ingredients to prep ahead- Mix dry ingredients and measure the wet ingredients ahead of time for faster baking.
Leftovers and storage- Store in an airtight container at room temp up to 4 days. Add a slice of bread to keep them soft, or freeze for up to 6 months.

Nutrition