Soft and Chewy Ginger Molasses Cookies
These ginger molasses drop cookies are soft, chewy, and full of warm spices! They're easy to make in about 20 minutes.
Servings: 14 cookies
Calories: 124kcal
Equipment
- Baking sheet
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Hand mixer or stand mixer with paddle attachment recommended
- Wire cooling rack
Ingredients
- ⅓ cup (66 g) brown sugar dark or light, packed
- ⅓ cup (75.67 g) unsalted butter
- ¼ cup (84.25 g) molasses
- 1 large egg yolk
- 1⅓ cup (166.67 g) all-purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy (2-3 minutes on medium speed). Mix in the molasses and egg yolk really well.
- Stir the flour, baking soda, salt, and spices into the wet ingredients just until the dry streaks disappear.
- Scoop 2-3 tablespoon dough balls onto a baking sheet (about 2 inches apart).
- Bake until the edges set and centers start to crack (8-11 minutes).
Notes
Storage: Store cookies in an airtight container at room temperature for 1 week or in the freezer for up to 3 months. Cookie dough balls can be frozen and baked 1 month later.
Nutrition: The provided nutrition information is an estimate, accuracy is not guaranteed.
Nutrition
Calories: 124kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 65mg | Potassium: 113mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 153IU | Vitamin C: 0.004mg | Calcium: 22mg | Iron: 1mg
