Description

These fall molasses ginger cookies feature a crackly, sugary crust and a soft, chewy interior. Made with pantry staples like dark molasses and warm spices, they are easy to make and perfect for gifting or enjoying with coffee.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar, plus extra for rolling
1 cup (200g) packed brown sugar (light or dark)
1 large egg, room temperature
2 teaspoons pure vanilla extract
½ cup (120ml) dark molasses
2 ½ cups (315g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg (optional)
½ cup (100g) granulated sugar for rolling

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the egg, vanilla extract, and molasses until fully combined.
In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes (optional but recommended).
Roll tablespoon-sized portions of dough into balls and coat them thoroughly in granulated sugar.
Place the sugar-coated dough balls on the prepared baking sheets, leaving 2 inches of space between them.
Bake for 8-10 minutes, or until the cookies look set and cracked on top but still feel soft in the center.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to crisp up.

Notes

Rolling the dough in sugar is crucial for the signature crackly top. Use dark molasses for the deepest flavor. Chilling the dough helps prevent excessive spreading. Store in an airtight container with a piece of bread to keep them soft for up to 5 days. Can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 18
Sodium: 120
Fat: 7
Saturated Fat: 4
Carbohydrates: 28
Fiber: 1
Protein: 2

Keywords: molasses cookies, ginger cookies, fall baking, crispy cookies, chewy cookies, holiday treats, easy cookie recipe, homemade ginger snaps