These cookies have been my absolute favorite cookies to make each holiday season since I first learned how to bake. And as such, they were actually the very first cookie recipe I posted on this blog back in 2009. So since the recipe tends to get buried in the archives, I thought I would pull it back up today to share with any of you other molasses cookie lovers. Because trust me — it is a winner.
It’s easy to make, and creates the softest chewiest ginger molasses cookies ever. Our family always just rolled the dough in traditional granulated sugar. But if you want to get fancy, you can roll it in some more coarse turbinado sugar, or you can even experiment with other various sugars.
INGREDIENTS
- 1 ½ cups butter, softened to room temperature (not melted!*)
- 2 cups granulated sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon salt
INSTRUCTIONS
- Preheat oven to 375°F.
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
- In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl if need be. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until combined.
- Place a sheet of plastic wrap directly on top of the dough (so that it’s touching the entire surface and preventing air from getting in) to completely cover it. Then refrigerate dough for 30-60 minutes, until it is completely chilled.
- Please visit Chewy Ginger Molasses Cookies for full instructions.
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