These ginger molasses cookies are soft, chewy, and packed with tons of warm spices for a cookie that is guaranteed to be a crowd favorite! They have a flavor that is both sweet and comforting! Not to mention, they can be made in advance and stored in the freezer so you can enjoy them whenever you feel like it!
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Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using an electric mixer, cream together the room-temperature butter, brown sugar, and sugar until smooth and creamy.
Add the egg and beat until well combined. Then, mix in the baking soda, ground ginger, ground cloves, ground cinnamon, and salt. Finally, add the molasses and orange juice and mix again until everything is incorporated.
Sift the flour into the wet mixture in small increments and use a spoon to gently mix it all together, being careful not to overmix the dough.
Transfer the whole bowl to the refrigerator and allow the dough to chill for approximately 30 minutes.
Scoop the dough into 1½ tablespoon portions and roll them into a ball. Place about 2 tablespoons of granulated sugar into a shallow dish and roll the dough balls in the sugar until fully coated.
Place the balls onto the prepared baking sheet with about 2 inches of space left between them. Use your hands or the bottom of a glass to slightly flatten the tops.
Bake in the preheated oven at 350°F (175°C) for 8-10 minutes, rotating the pans halfway through baking.
Remove the cookies from the oven and let them cool on the pan for 5 minutes before transferring them to a wire cooling rack to finish cooling.
Notes
If desired, you can wait until your cookies have cooled completely and then dip them into melted white chocolate for an extra special treat!
Anytime you are baking, make sure you are properly measuring your flour for the best results. To do so, fluff up the flour with a spoon and use the spoon to scoop it into your measuring cup before leveling off the top. Alternatively, you can use a kitchen scale to weigh it.
Chilling the dough is crucial to making your cookie dough easy to roll as well as helps prevent them from overspreading in the oven. You can even let it chill for a few hours if you like.
To store: Keep your ginger molasses cookies stored in a sealed container at room temperature for up to 5 days.
To freeze: Place your cookies into a storage bag or container and freeze for up to 2 months. Defrost when ready to serve.
To freeze cookie dough: Roll the dough into balls (but not in the granulated sugar) and place them onto a baking sheet. Freeze for about 3 hours, or until solid. Then, transfer the dough into a storage bag for up to 2 months.
To bake from frozen: Transfer your frozen cookie dough to the counter for about 10-15 minutes to let the balls defrost slightly so that they are tacky. Roll them in granulated sugar and bake as directed, adding about 1-2 minutes to the baking time.
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