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Soft Brown Sugar Ginger Molasses Cookies

 ginger cookies on a white plate

I'm a big fan of fall - the crisp air, beautiful falling leaves in brown, red, orange and yellow, jeans and hoodies, cozy fires, hot chocolate, trips to the pumpkin patch, trick or treaters, being thankful, and especially aaaaaaalllllllllll the fall flavors.  When it starts to get just a little cool outside I'm ready to bust out the soups, squash, pumpkin, apples, and fall spices!  

It got a little cool for just a quick minute this past week, (then it got hot again), but in that moment, these Brown Sugar Ginger Molasses Cookies were reborn - crinkly on the top with a beautiful soft, chewy texture, not too thin and not too thick, and packed with flavor.  They are the kind of cookies that just melt in your mouth - and according to my fam, the kind of cookies dreams are made of!

A lot of people make their Ginger Molasses cookies with white sugar - I tried batches with different measurements of brown, white and a combination of both, and our favorite were the ones with just brown sugar in the cookie dough, then rolled in white sugar.  I found the white sugar in the dough made them spread more so they were thinner.  Brown sugar gave them the perfect thicker, chewy texture!

A couple of tips for this recipe:

  • This is a very soft dough - you can refrigerate it for 30-60 minutes to firm up the dough a bit if you like, but they always cook perfectly for me straight after mixing- the key is to scoop the dough with the cookie scoop straight in to the sugar, shake the bowl a little, then use your finger tips to toss the dough in the sugar and gently place it on the cookie tray.  They absolutely do not have to be perfect balls!
  • Don't place the dough balls too close together on your baking tray.  You need a good 2-3 inches between cookies.
  • Once baked and cooled, make sure to store in airtight container or Ziploc bag after cooling to keep them soft for a few days!

This recipe will make about 24 cookies!

  • 1 cup brown sugar, packed
  • 3/4 cup butter, softened
  • 1 egg
  • 1/4 cup dark molasses
  • 1 tsp vanilla
  • 2-1/2 cups AP flour
  • 1 tsp baking soda
  • 2 tsps ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup Granulated sugar 
  1. Preheat oven to 350.  Line 2 baking sheets with parchment paper or silicone baking mats. 
  2. Cream the sugar and butter together for 4-5 minutes until nice and fluffy.  
  3. Beat in the egg for another minute or two.  
  4. Beat in the molasses and vanilla until well combined, scraping down the sides as necessary.  
  5. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, salt and black pepper.  
  6. Add the flour mixture to the butter mixture and mix until combined, scraping down the sides as necessary.  This is a very soft dough.
  7. Place the 1/2 cup granulated sugar in a small cereal sized bowl.  
  8. Use a small cookie scoop to grab a ball of dough and dump it straight from the cookie scoop in to the sugar, shake the bowl, then toss it around gently with your fingertips to make a ball completely covered in sugar.  Place the ball on the baking sheet.  
  9. Repeat with all the dough - it, placing the balls about 2 inches apart on the baking sheet.  This will make about 24 balls.  
  10. Bake at 350 for 10-11 minutes.  
  11. Remove from oven, let sit for 5 minutes on the tray, then transfer to cooling rack until cool.  
ginger cookies on a white plate

ginger molasses cookies on a white plate


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