Ginger Molasses Cookies

These soft, chewy, and perfectly gingery molasses cookies have been my all-time favorite for years, a recipe passed down from my mom’s weekly baking sessions. They're always the first cookies I turn to during the autumn. Every time I share them with friends, they’re a huge hit—so I hope you love them as much as we do!

INGREDIENTS


1 1/2 cups unsalted butter, room temperature

1 cup sugar

1 cup packed brown sugar

1/2 cup molasses

2 eggs

4 1/2 cups Sonora flour

4 teaspoons baking soda

2 tablespoons ground ginger

1 tablespoon ground cinnamon

2 teaspoons ground cloves

2 teaspoons salt

Demerara sugar

METHOD

  1. Whisk together flour, baking soda, spices and salt in a bowl.

  2. Using a stand mixer, cream together the butter and granulated and brown sugars until light and fluffy. Mix in the eggs and molasses, and beat until each is combined. Gradually add in the dry ingredient mixture and beat until incorporated.

  3. Transfer the dough to an airtight container and refrigerate until chilled.

  4. Preheat your oven to 350°F and line a baking sheet pan with parchment paper.

  5. Roll the dough into small 1-inch balls. Fill a small bowl with the Demerara sugar, and roll each ball in the sugar until coated. Place dough balls on the prepared baking sheet.

  6. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. Remove from the oven and let cool completely.