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Chewy Ginger Molasses Cookies

Perfect for holiday cookie swaps and Christmas mornings, these chewy ginger molasses cookies are mega sized and pack a ton of flavor.
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Author: Theresa | Quiet Baking Day
Yield: 12 jumbo cookies
Prep Time10 minutes
Cook Time20 minutes
Total Time2 hours 30 minutes

Ingredients

M - US
  • 270 g all-purpose flour
  • 1 teaspoon cornstarch
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 113 g unsalted butter room temperature
  • 160 g brown sugar packed
  • 1 egg room temperature
  • ½ cup unsulphured molasses
  • Granulated sugar for coating

Instructions

  • In a large bowl, whisk together flour, cornstarch, baking soda, salt, and spices. Set aside.
    270 g all-purpose flour, 1 teaspoon cornstarch, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves
  • In the bowl of a stand mixer, combine butter and brown sugar. Mix on medium high until mixture is light and fluffy, about 5-6 minutes, scraping down the sides of the bowl as needed.
    113 g unsalted butter, 160 g brown sugar
  • Add egg and molasses, mix until combined.
    1 egg, 1/2 cup unsulphured molasses
  • Add flour mixture, mix on low until just incorporated. Scrap the edges of the bowl as needed. Do not over mix.
  • Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  • When ready to bake, preheat oven to 350°F and line two baking sheets with parchment paper.
  • Using a standard cookie scoop, scoop a double amount of cookie dough to make jumbo cookies. Using your hands, roll the two scoops together into one ball.
  • Roll in each cookie in granulated sugar before placing on baking sheet with at least 2" of space in between. Chill again for 20-30 minutes before baking for thicker cookies.
    Granulated sugar for coating
  • Bake for 18-20 minutes until edges are set but center is still soft. Rotate pans half way through baking as needed.
Course: Dessert
Cuisine: American

Notes

  • Use a single cookie scoop of dough for standard sized cookies. Shorten baking time 10-12 minutes.
  • Unbaked cookie dough can be frozen. Prepare through step 7. Place dough on a tray to freeze thoroughly before transferring to a ziplock bag. When ready to bake, remove from freezer and allow to thaw slightly before rolling in granulated sugar and continuing with baking instructions.

Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.