Ginger Molasses Cookies are unbelievably soft, chewy and packed with so much flavor!
Prep Time 20 minutesmins
Cook Time 24 minutesmins
Total Time 44 minutesmins
Servings 30cookies
Ingredients
2 1/2cupall purpose flour
1/2teaspoonbaking soda
1/2teaspoonsalt
2teaspoonsground ginger
1 1/2teaspoonsground cinnamon
1/2teaspoonnutmeg
1/2teaspoonall spice
1/4teaspooncloves
3/4cupunsalted buttersoftened
1 1/4cupssugarplus more for the tops of cookies
1largeegg
1egg yolk
3tablespoonsmolasses
2teaspoonsvanilla
non-stick spray
Instructions
Preheat the oven to 335F. Line 2 large baking trays with parchment paper or silpat liners.
Whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
In a separate large bowl, use a handheld electric mixer to cream together the butter and sugar. Beat in the egg, egg yolk, molasses, and vanilla.
Mix the dry ingredients into the wet ingredients half at a time until it forms a dough.
Use a 1.5-tablespoon scoop to measure out the dough, roll it into balls, and arrange 8 per large baking tray.
Pour a little granulated sugar in the bottom of a small, shallow dish. Lightly spray the bottom of a glass with coconut oil spray and dip it in the sugar. Use the sugared bottom to lightly press down each cookie.
Bake the cookies until they’re set along the outside but still look just a touch doughy in the center, about 10 to 12 minutes, rotating the trays once halfway through.
Let the cookies cool on the trays for 5 minutes, and then use a thin metal spatula to transfer them to a wire rack to finish cooling.
Notes
Store in an airtight container at room temperature for about 3 days for best flavor and texture.