Soft and Chewy Ginger Molasses Cookies

These chewy ginger cookies are soft, have a deep molasses flavor, and get an extra kick of ginger from diced pieces of candied ginger.

Course Dessert

Cuisine Any

Keyword ginger molasses cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 111.9kcal

Author Susan Pridmore

Preheat oven to 350˚F and line two cookie sheets with parchment paper.
Place the sugar and butter in the bowl of a stand mixer, and cream them using the paddle attachment until the mixture is light and fluffy, about 4-5 minutes.
Beat in egg. When completely incorporated, add the molasses.
In a separate medium bowl whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
Set the mixer to the lowest speed and add the dry ingredients to the wet ingredients. Beat on a low speed only until the flour is completely incorporated.
Pour some of the Turbinado sugar onto a small plate or into a small bowl.
Roll the dough into 1 ½" balls that weigh 1 ounce. Roll the balls of dough in the Turbinado sugar and arrange them 2 inches apart on the cookie sheets.
Pro-tip: To prevent the cookies from spreading as much, chill the balls of dough for 1 hour in the refrigerator. Cover with plastic wrap while they chill.
Bake for 10 - 12 minutes or until the edges begin to firm up and the cookies are puffy. I bake these in two batches, 16 cookies per batch.
Cool on cooling racks.