Ginger Molasses Cookies

5 from 4 votes

These Ginger Molasses Cookies are chewy in the centre, lightly crisp on the edges, and full of those warm flavours that make your kitchen smell like the holidays the moment the tray hits the oven.

Prep Time15

Cook Time10

Chill Time4

Total Time4 25

Course: baking, cookies

Cuisine: American

Keyword: Chewy Ginger Molasses Cookies, Ginger Molasses Cookies, Ginger Molasses Cookies Recipe, Soft Gingerbread Cookies

Servings: cookies

Equipment

1 hand mixer
1 baking sheet
mixing bowls

Ingredients

3/4 cup butter unsalted, room temperature
3/4 cup brown sugar packed
1/4 cup granulated sugar + more for rolling
1 egg room temperature
1/2 cup molasses
1 tsp maple syrup
2¼ cup all-purpose flour
2 tsp baking soda
1 tsp cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt

Cream Cheese Glaze (optional)

1/3 cup cream cheese
1/3 powdered sugar also known as icing sugar or confectioners' sugar
1 tbsp milk + more to get the perfect consistency
1/4 tsp vanilla extract

Instructions

Using a stand mixer or hand mixer, begin by creaming together the butter, brown sugar and granulated sugar until smooth, creamy, and slightly fluffy. About 3 minutes.
Next, add in the egg, molasses and maple syrup and continue mixing until well combined.
To a separate medium sized bowl gently whisk together the: all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, and salt.
Gradually add the dry ingredients into the wet ingredients while mixing on low speed. Continue mixing until just combined.
Sammy's tip: use a spatula to scrape down the sides of the bowl halfway through mixing to ensure all ingredients are well incorporated.
Cover the cookie dough with plastic wrap and refrigerate for at least 4 hours, up to 24 hours.
Preheat your oven to 350 °F and line a large baking sheet with parchment paper.
Roll the dough into 1-inch balls, then roll each ball in sugar. Place them at least 2 inches apart on your prepared baking sheet.
Bake for 10-13 minutes, then allow the cookies to rest on the baking sheet for about 5 minutes to allow them to continue cooking.
You can take the cookies out of the oven once the edges are set and the centers still look slightly soft.
When preparing double batches, roll the dough quickly to ensure the coldest possible dough goes into the oven, this will prevent spreading.
Transfer to a wire rack to fully cool.
In the meantime prepare your cream cheese glaze if using.
Cream together the softened cream cheese, powdered sugar, and vanilla extract. Add the initial 1 tablespoon of milk and mix until smooth, then gradually add more milk, 1 teaspoon at a time, until your desired drizzle consistency is reached.
For a slightly sweeter glaze, add a few extra tablespoons of powdered sugar to the mix.
Drizzle generously over cooled cookies using a spoon.

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