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+ servings
big soft ginger cookies on cooling rack.

Soft Ginger Molasses Cookies

Author: Sarah Jenkins
These big soft ginger and molasses cookies are full of delicious spices like cinnamon, ginger, and cardamom and have a deliciously chewy texture that makes them irresistible.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
chill time 1 hour
Total Time 1 hour 25 minutes
Servings 24 cookies
Calories

Ingredients
  

  • 2 ½ cups flour
  • 2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¼ tsp ground cardamom
  • ¼ teaspoon salt
  • ¾ cup unsalted butter
  • 1 cup brown sugar
  • 1 egg, beaten
  • 1 tablespoon orange juice
  • ¼ cup molasses
  • 2 tablespoon white sugar

Instructions
 

  • In a large bowl, mix together the dry ingredients: flour, ginger, baking soda, cinnamon, cardamom and salt.
  • In a separate bowl, cream the butter and brown sugar together using a mixer on medium speed, until the mixture is light and fluffy – 2-3 minutes.
  • Add the egg, orange juice, and molasses to the butter mixture and combine well.
  • Slowly add the dry mixture to the wet mixture and stir until combined.
  • Preheat the oven to 350 degrees.
  • Cover dough with plastic wrap and place in the fridge for 1 hour, or in the freezer for 15 minutes. This will make the dough easier to handle when forming your cookies.
  • Once the dough has chilled, roll into small balls (I use a cookie scoop to make this easier and to make the cookies uniform in size).
  • Place the white sugar in a small bowl and roll the cookie dough balls in the sugar to coat.
  • Place the cookie dough balls onto a pan lined with parchment paper and press slightly to flatten.
  • Bake cookies for 8-10 minutes, then remove from the oven and allow to cool for about 5 minutes before removing from the pan and placing on a cookie rack to cool completely.
  • Enjoy cookies immediately, or store them in an airtight container for up to a week. Cookies may also be frozen for up to 3 months.
Tried this recipe?Let me know how it was!