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Bakery-Style Chewy Ginger Molasses Cookies

Three soft and chewy molasses cookies, one broken in half to show the moist interior, coated in sparkling sugar.
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Create soft, chewy molasses cookies with a bakery-style crackle. This classic recipe uses warm spices for a comforting, year-round treat perfect for holiday baking.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup neutral oil (vegetable or canola)
  • 3/4 cup granulated sugar, plus 1/2 cup for rolling
  • 1/2 cup packed dark brown sugar
  • 1/2 cup unsulphured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk together the flour, cornstarch, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Set aside.
  2. In a large bowl, whisk the melted butter and oil until combined. Add the 3/4 cup granulated sugar, brown sugar, and molasses. Mix well until smooth.
  3. Beat in the egg and vanilla extract until the mixture is fully incorporated.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Place the remaining 1/2 cup of granulated sugar in a shallow dish.
  6. Scoop the dough into 1.5-tablespoon portions. Roll each portion into a smooth ball, then roll the ball thoroughly in the sugar coating.
  7. Place the sugared dough balls about 2 inches apart on baking sheets lined with parchment paper.
  8. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should look set, but the centers will still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, developing a chewy texture.

Notes

  • For an extra crinkle effect, press down lightly on the dough balls with the bottom of a glass before rolling them in sugar.
  • If you prefer a softer cookie, slightly reduce the baking time to 10 minutes.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Nutrition

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