I’m already thinking about Holiday baking, and these spiced ginger molasses cookies are at the top of my list of “must makes”. So, I decided to revisit this recipe and give it an update to get warmed up! My sister-in-law introduced me to this recipe a long time ago and I absolutely love baking up a batch of them, especially as the temperature starts to drop. Everything about these spiced ginger molasses cookies is just warm and comforting. They’re like a big hug in cookie form! It’s a really simple recipe, too.
I could hardly wait to get a cookie in my belly. They needed to cool just a little first though. Once I bit in I was one happy woman. The warm spices just comforted my soul. With a frosty glass of milk, I was in heaven. No Holiday baking is complete without these spiced ginger molasses cookies. Hope you all enjoy them! xoxo
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/2 sticks butter softened to room temperature
- 1 cup dark brown sugar
- 2 tablespoons fresh ginger peeled and grated
- 1 whole egg
- 1/4 cup molasses
- 1/2 cup granulated sugar for coating
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ground cloves and ginger. Set up a stand mixer with the paddle attachment.
- In the stand mixer bowl combine the softened butter, brown sugar and fresh grated ginger. Cream all of that together thoroughly until it is light and fluffy. Add the egg and molasses and let them get completely mixed in. Then slowly add in the dry ingredients until you have a glorious cookie dough. Cover the cookie dough and let it chill in the refrigerator for an hour or up to overnight.
- When the dough has chilled, pre-heat the oven to 350F and line 2 cookie sheets with silicone mats or parchment paper. Put the granulated sugar in a small bowl. Use a 1.5 inch ice cream to scoop out a perfect scoop of dough and gently flatten it into a disc. Then lightly coat it in the sugar before putting it on the prepared cookie sheet. Repeat until the cookie dough is gone and you have both sheets full! Bake the cookies for 15 minutes, until they are golden and start to get crisp around the edges.
- Once they are done, take the cookies out and let them cool on the sheet for a couple of minutes, then move them onto cooling racks to finish cooling. Serve them with a big, frosty glass of milk.