Description
These ginger molasses cookies are soft, chewy, and easy to make. They are also made without eggs (so no need to worry about egg safety).
Ingredients
Scale
- 1/2 cup butter (vegan or regular), softened to room temperature
- 2/3 cup brown sugar
- 3 tbsp molasses
- 1 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp clove
- 1/4 tsp nutmeg
- 1/8 tep kosher salt
- white granulated sugar (for rolling)
Instructions
- Preheat oven to 375F. Line two baking sheets with parchment or silicon baking mats.
- With a stand or hand mixer, beat together the softened butter, brown sugar, and molasses until fluffy and combined, around three minutes. Scrape the sides of the bowl a couple times to ensure even mixing.
- In a separate large bowl, whisk together the flour, baking soda, ginger, cinnamon, clove, nutmeg, and salt.
- Add half of the dry to the wet and incorporate. Then add the rest of the dry and mix until a dough forms.
- Roll into balls, using ~1 tbsp dough per ball, and dip each ball into white granulated sugar, coating the top half of the ball. Transfer to a lined baking sheet, and gently press down each ball to form a cookie. Aim for ~3/4 cm thickness.
- Bake for 7-8 minutes. Let cool slightly on baking sheet, then transfer to a cooling rack. Store in an airtight container.
Notes
For Vegan: Use vegan stick butter.
For Gluten Free: Use gluten free all-purpose flour (one with xanthin gum is ideal).
Keywords: ginger molasses cookies
