Description

These soft molasses ginger cookies feature crisp edges, a chewy spiced center, and a signature crackly sugar crust. They stay soft for days and require zero chill time, making them a reliable and delicious treat.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 cup (220g) packed brown sugar (light or dark)
2 large eggs, room temperature
½ cup (120ml) unsulphured molasses
3 cups (375g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon cornstarch
½ cup (100g) granulated sugar, for rolling

Instructions

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the molasses.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cornstarch.
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
Optional: Chill the dough for 30 minutes to make it easier to handle and prevent excessive spreading.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Pour the ½ cup of rolling sugar into a small shallow bowl.
Scoop tablespoon-sized portions of dough, roll them into balls, and coat them thoroughly in the sugar.
Place the dough balls on the baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and slightly crisp but the centers still look soft and puffy.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Butter must be softened but not melted. Measure flour using the spoon-and-level method to avoid dry cookies. Cornstarch is key for a soft, chewy texture. Cookies stay soft for up to 5 days in an airtight container. Dough can be frozen for later baking.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 14
Sodium: 150
Fat: 6
Saturated Fat: 3.5
Carbohydrates: 22
Fiber: 0.5
Protein: 1

Keywords: molasses ginger cookies, soft ginger cookies, sugar crust cookies, holiday cookies, easy cookie recipe, gluten-free option