Clean recipe · biggerbolderbaking.com
Chewy Ginger Molasses Cookies
My Chewy Ginger Molasses Cookies are easy to make with less than 10 ingredients, with a soft, chewy texture kids and adults love year-round.
Original recipe: biggerbolderbaking.com
- Yield:
- 25 servings
- Prep:
- 20 min
- Cook:
- 12 min
- Total:
- 152 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 1 large egg (, at room temperature)
- 1 cup (8 oz/225 g) granulated sugar
- ⅔ cup (5 fl oz/150 ml) vegetable oil
- ⅓ cup (4 oz/115 g) molasses
- 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ⅓ cup (2½ oz/71 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
To Make the Ginger Molasses Cookie Dough
In a large bowl, whisk together the egg, sugar, oil and molasses.- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt.
- Add the dry ingredients into the wet and mix to form a dough. Chill the dough in the fridge for a minimum of 2 hours. (At this point the dough can be refrigerated for up to 3 days or frozen for up to 1 month).
- Using a 1 tablespoon measure, scoop the chilled dough and roll into balls.
To Coat the Ginger Molasses Cookies
Preheat the oven to 350℉ (180℃) fan assist. Line 2 baking sheets with parchment paper and set aside.- In a small bowl, combine the sugar and cinnamon. Roll each dough ball until evenly coated, then place them 2 inches (5 cm) apart on your prepared baking sheets.
To Bake the Ginger Molasses Cookies
Bake the cookies for 8 -10 minutes, or until golden and crackly on top. Take care not to over bake as they won't be chewy if you do.- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
To Serve and Store the Ginger Molasses Cookies
Enjoy with a cup of tea! Store any leftovers in an airtight container at room temperature for up to 3 days.