Description
These chewy ginger molasses cookies combine warm spices with rich molasses for a perfectly soft and flavorful treat. Rolled in sparkling sugar before baking, they develop a delightful sugary crust and are optionally finished with white chocolate and festive sprinkles for a holiday twist. Perfect for cozy gatherings and seasonal celebrations.
Ingredients
Dry Ingredients
- 2 ⅓ cups (292g) all purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 2-3 teaspoons ground ginger (depending on how strong you want it)
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup (170g) unsalted butter (softened, but still cool to the touch)
- ½ cup (100g) granulated sugar
- ½ cup (116g) dark brown sugar (packed)
- 1 large egg
- 1 large egg yolk
- ¼ cup (82g) unsulphured molasses
Toppings and Optional Extras
- ½ cup coarse sparkling sugar or turbinado sugar
- 2 cups white chocolate melting wafers (such as Ghirardelli)
- Holiday sprinkles (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt to combine the spices evenly through the flour.
- Cream Butter and Sugars: In a separate large bowl, beat the softened butter with the granulated sugar and dark brown sugar for about 2 minutes until smooth and creamy, which creates a light texture in the cookies.
- Add Eggs and Molasses: Beat in the large egg, egg yolk, and molasses until well combined, scraping down the sides of the bowl as needed to incorporate all ingredients.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating just until combined to form the cookie dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 30 minutes to one hour to firm it up, which helps prevent excessive spreading during baking.
- Shape and Sugar Coat the Cookies: Place the coarse sparkling sugar on a plate. Scoop the chilled dough into balls (about 1 to 1.5 inches in diameter), then roll each ball generously in the sparkling sugar before placing them on the prepared baking sheets, spacing at least 2 inches apart.
- Bake the Cookies: Bake for 8-12 minutes, watching closely to avoid overbaking. The centers should look slightly underdone when you remove them from the oven, which ensures a chewy texture.
- Cool Completely: Transfer the baking sheets to wire racks and let the cookies cool fully before decorating.
- Decorate with White Chocolate and Sprinkles: Once cooled, dip or drizzle the cookies with melted white chocolate wafers. Add holiday sprinkles on top while the chocolate is still wet for a festive touch. Chill the cookies in the refrigerator briefly to set the chocolate.
Notes
- For rolling dough into balls easily, using a cookie scoop helps maintain uniform size and shape.
- Do not overbake; removing the cookies when centers are still slightly soft ensures chewiness.
- Coarse sparkling sugar adds a delightful crunchy texture and sparkle to the cookie exterior.
- If you prefer, skip the white chocolate and sprinkles to keep cookies simple and classic.
- Storing cookies in an airtight container helps preserve their chewiness for several days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
