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Soft and Chewy Ginger Molasses Cookies

These ginger molasses cookies are ultra-soft, chewy, and are easy to prepare in large batches
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Total Time 2 hours
Course Dessert
Servings 14 cookies

Ingredients
  

Ginger Molasses Cookies

  • 2 1/4 cup all-purpose flour (281 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup unsalted butter (151 grams) room temperature
  • 1/2 cup granulated sugar (100 grams)
  • 1/3 cup brown sugar (73 grams)
  • 1 large egg room temperature
  • 1/3 cup pure fancy molasses
  • 1 1/2 teaspoon vanilla
  • 1/3 cup turbinado sugar

Cardamom glaze

  • 1/3 cup icing sugar
  • 1 teaspoon cardamom
  • 1 teaspoon ginger
  • 2 tablespoons heavy cream see note
  • 2 tablespoons milk
  • optional: festive sprinkles or candied ginger

Instructions
 

Ginger Molasses Cookie

  • Combine all-purpose flour, baking soda, salt, ground ginger, cinnamon, cardamom, cloves, and nutmeg in a bowl. Whisk the dry ingredients together and set aside.
    2 1/4 cup all-purpose flour (281 grams), 1 teaspoon baking soda, 1/4 teaspoon salt, 2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground clove, 1/4 teaspoon ground nutmeg
  • In a large bowl, whip the room-temperature butter for 3 minutes using a handheld or stand mixer at medium to low speed. Add the granulated and brown sugar and cream to the butter and mix for a minute.
    2/3 cup unsalted butter (151 grams), 1/2 cup granulated sugar (100 grams), 1/3 cup brown sugar (73 grams)
  • To the sugar and butter mixture, add an egg, molasses and vanilla. Beat until smooth.
    1 large egg, 1/3 cup pure fancy molasses, 1 1/2 teaspoon vanilla
  • Add your dry ingredients to the bowl and mix on low speed until combined. Be careful not to overmix.
  • Using a medium cookie scoop, (approx 1.5 tablespoons) scoop out the dough and roll it into a ball. Place the dough balls into the freezer for approximately 30 minutes or refrigerate for up to an hour.
  • Preheat oven to 350°F (176℃) and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl and roll each ball into the sugar until it is fully covered. Evenly spread the cookies onto the baking sheet.
    1/3 cup turbinado sugar
  • Bake the cookies for approximately 9 to 12 minutes. Once the cookies are done, allow the cookies to rest on the baking sheet for 5 minutes and then transfer to a wired rack.

Cardamom Glaze

  • Combine icing sugar, cardamom, ginger, heavy cream and milk into a bowl. Whisk until combined. Using a spoon or a piping bag, drizzle the glaze over the cooled cookies and decorate with sprinkles, candied ginger or nuts.
    1/3 cup icing sugar, 1 teaspoon cardamom, 1 teaspoon ginger, 2 tablespoons heavy cream, 2 tablespoons milk, optional: festive sprinkles or candied ginger

Notes

  • Heavy cream: you can substitute the heavy cream for milk.
  • Consistency: If the glaze is too thick, add more milk. 
  • Baking time: may vary depending on your oven. 
  • Storage: Freeze dough balls in a ziplock bag for up to 3 months or place baked cookies in a ziplock bag or sealed container for 3 to 4 days. 
Keyword christmas cookies, ginger molasses, ginger molasses cookies