Ingredients (2 dozen cookies)
- 1/2 cup (113g) unsalted butter, melted and cooled
- 3/4 cup (150g) granulated sugar, plus more for rolling
- 3 Tbsp (63g) molasses
- 1 large egg
- 3/4 tsp fresh ginger, finely minced
- 3/4 tsp vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp fine sea salt
Make the Cookie Dough
Melt the butter in a small saucepan over low heat, or in the microwave. Set it aside to cool slightly. It should still be liquid, but not hot.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ground ginger, cloves, and salt.
In a large bowl, whisk together the melted butter and granulated sugar. Add the molasses and egg, and mix until everything is combined and the color has lightened a bit, about a minute.
Make sure you scrape the bottom of the bowl to get all the molasses mixed in.
Mix in the fresh ginger and vanilla.
Switch to a spatula and add the flour mixture to the wet ingredients. Fold everything together until just combined. The dough will be thick.
Cover the bowl and refrigerate the dough for at least an hour.
Bake the Cookies
When you’re ready to bake, preheat the oven to 375°F and line a baking sheet with parchment paper.
Put about 1/3 cup of granulated sugar in a shallow bowl for rolling.
Use a small cookie scoop to portion the dough into 1-inch balls. Roll each ball in the sugar to coat it completely.
Place the dough balls on the prepared baking sheet, about 2 inches apart.
Bake for ~7-9 minutes on the middle rack. The tops should be crackled and the edges set. The centers might still look a little soft.
Don’t overbake them if you want them to be chewy.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. They’ll get chewier as they sit.
My Aunt’s Chewy Molasses Cookies
Ingredients
Ingredients (2 dozen cookies)
- 1/2 cup unsalted butter 113g, melted and cooled
- 3/4 cup granulated sugar 150g, plus more for rolling
- 3 Tbsp molasses 63g
- 1 large egg
- 3/4 tsp fresh ginger finely minced
- 3/4 tsp vanilla extract
- 1 3/4 cups all-purpose flour 210g
- 1 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp fine sea salt
Instructions
- Melt butter and let cool until just warm.
- Whisk flour, baking soda, cinnamon, ground ginger, cloves, and salt in medium bowl.
- Mix melted butter and sugar in large bowl. Add molasses and egg, whisk until well combined.
- Stir in fresh ginger and vanilla.
- Fold in flour mixture until just combined.
- Refrigerate dough for 1 hour.
- Preheat oven to 375°F. Line baking sheet with parchment.
- Roll 1-inch dough balls in granulated sugar.
- Place on baking sheet 2 inches apart.
- Bake 7-9 minutes until edges set and tops crackle.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
