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The Perfect, Soft and Chewy, Ginger Molasses Cookies

Every year when Fall comes around, when the days are cloudy and the nights are cool, I start craving my favorite Fall cookies. There’s just something about these soft and chewy ginger molasses cookies that makes Fall ever better! Not to mention they will make your house smell AMAZING!

These are the most perfect, soft and chewy, ginger molasses cookies. Your family will love them and you'll be shocked at how quickly they disappear! | Ask Anna

The Perfect, Soft and Chewy, Ginger Molasses Cookies
 
Print
Prep time
8 mins
Cook time
12 mins
Total time
20 mins
 
Author: Ask Anna
Recipe type: Ginger Molasses Cookies
Ingredients
  • ½ cup, plus ⅓ cup granulated sugar
  • ½ cup, plus ⅓ cup granulated sugar
  • 2¼ cups all-purpose flour
  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1½ tsp cinnamon
  • 1½ tsp cinnamon
  • 1½ tsp ginger
  • 1½ tsp ginger
  • 
1/2 tsp cloves
  • 
1/2 tsp cloves
  • ¼ tsp allspice
  • ¼ tsp allspice
  • ¼ tsp pepper
  • ¼ tsp pepper
  • ¼ tsp salt
  • ¼ tsp salt
  • 1½ sticks unsalted butter, softened
  • 1½ sticks unsalted butter, softened
  • ⅓ cup packed dark brown sugar
  • ⅓ cup packed dark brown sugar
  • 1 large egg yolk
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 
1/2 cup dark molasses
Instructions
  1. Adjust oven rack to the middle position and heat the oven to 375 degrees. Spread ½ cup of the sugar in a shallow dish for coating and set aside.
  2. Whisk together in a large bowl, the flour, baking soda, spices, pepper, and salt. Set aside.
  3. Beat the butter, brown sugar, and the remaining ⅓ cup sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes.
  4. Beat in the egg yolk and vanilla until combined, about 30 seconds.
  5. Beat in the molasses until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
  6. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds (the dough will be soft). Give the dough a final stir with a rubber spatula to make sure it is combined.
  7. Using wet hands (dip them in water to prevent the dough from sticking to them), roll 2 TBS of dough at a time into balls, then roll in the sugar to coat and lay on two parchment-lined baking sheets, spaced about 2 inches apart.
  8. Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are still soft and underdone, about 10-12 minutes.
  9. Let the cookies cool on the baking sheet for an additional 10 minutes. Serve warm or transfer to a wire rack and let cool completely.
Notes
Original recipe can be found in America's Test Kitchen Family Cookbook.
3.5.3226

I can’t take credit for this perfect cookie recipe, I found it in my America’s Test Kitchen Family Cookbook, but I promise you, if you like your ginger molasses cookies soft and chewy, this is the best recipe you’ll ever find.

These are the most perfect, soft and chewy, ginger molasses cookies. Your family will love them and you'll be shocked at how quickly they disappear! | Ask Anna

These are the most perfect, soft and chewy, ginger molasses cookies. Your family will love them and you'll be shocked at how quickly they disappear! | Ask Anna

I try really hard to let them cook the additional 10 minutes on the cookie sheet, because it makes the bottoms nice and crispy, but in my house they rarely make it that long because everyone in my house loves them so much! Usually as soon as I pull them out of the oven I have people begging for them. 🙂

These are the most perfect, soft and chewy, ginger molasses cookies. Your family will love them and you'll be shocked at how quickly they disappear! | Ask Anna

I can’t wait to hear how much your family loves them too!

These are the most perfect, soft and chewy, ginger molasses cookies. Your family will love them and you'll be shocked at how quickly they disappear! | Ask Anna

This post contains some affiliate links, for your convenience. Click here to read my full disclosure policy. 

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Desserts// Holidays// Recipes// Thanksgiving

About Anna

"Hi, I'm Anna! Wife, mother, child of God, and the founder of Ask Anna. I have always enjoyed cleaning, organizing, decorating and helping people, so I've put that all together on the pages of this blog. I truly hope my tips help you in your home and make sure to contact me if you have a question!"

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Comments

  1. Becky says

    November 9, 2015 at 11:55 am

    Thank you for the recipe! I am trying them this week.

    • Anna says

      November 9, 2015 at 5:26 pm

      You’re welcome, you will LOVE them! 🙂

  2. Staci says

    December 2, 2015 at 7:23 pm

    By far, the BEST spice-molasses cookie I have ever made. Made them this morning for an afternoon luncheon I had and they were a huge hit. Delicious and so chewy and moist.

    • Anna says

      December 3, 2015 at 9:02 am

      Yay! I love hearing that. 🙂 My sister told me the same thing, she made them for her husband’s meeting, but none of them made it to the meeting…

  3. Nicole says

    December 5, 2016 at 6:51 am

    The ingredients calls for one egg, then the directions say to beat in egg yolk. Do you use the whole egg or just the yolk?

    • Anna says

      December 8, 2016 at 9:53 am

      Yikes! Thank you for catching that. 🙂 The recipe calls for 1 egg yolk, not the whole egg.

  4. Victoria says

    November 12, 2018 at 3:29 pm

    How many cookies does this recipe make?

    • Anna says

      November 12, 2018 at 7:59 pm

      Honestly it’s different every time because it depends on how large you make the cookie balls, however the original recipe says it makes 2 dozen. 🙂

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