Chewy Double Ginger Molasses Cookies
Crispy on the outside, chewy in the middle, these Double Ginger Molasses Cookies are ones to make this holiday season.
Servings
3dozen
Servings
3dozen
Instructions
  1. In a medium-sized bowl, mix together dry ingredients: flour, ginger, soda, and salt. Set aside.
  2. In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and 1 1/3 cup sugar until light and fluffy, about 3 minutes. Add egg, molasses, and crystalized ginger and mix well.
  3. With mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.
  4. Refrigerate dough for at least 30 minutes (up to several hours, or overnight) so dough gets time to chill. (If chilling overnight, set bowl out for about 20 minutes before scooping.)
  5. Pour remaining 1/3 cup of sugar into bowl and using cookie scoop (I used a medium-sized one), scoop dough out and roll gently into prepared sugar. I only rolled the tops of mine.
  6. Line on parchment-lined cookie sheets about 1 1/2″ apart. (Refrigerating the dough helps the cookie not to spread so much, but it will spread some.) Bake cookies for 10-12 minutes or until tops look mostly done. There will be some cracks that look wet…that’s what you want. Let cool on baking tray for 5 minutes before transferring to wire rack to cool completely. Store in airtight container.
Recipe Notes

Recipe slightly adapted from Noble Pig.

Kat Hertzler
Kat Hertzler

Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.