Description

Experience the ultimate holiday comfort with these soft and chewy ginger cookies. Featuring deep notes of molasses and a warm spice blend, these treats are finished with a sparkling sugar coating and signature crackled tops.

Ingredients

3/4 cup unsalted butter, softened
1/2 cup granulated sugar (plus 2 tablespoons for rolling)
1/2 cup dark brown sugar, packed
1 large egg, room temperature
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt

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Instructions

Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
In a 4-quart mixing bowl, cream together the softened butter, 1/2 cup granulated sugar, and dark brown sugar until light and fluffy.
Beat in the room temperature egg until fully incorporated, then stir in the molasses until the mixture is a consistent rich brown.
Gradually add the all-purpose flour, baking soda, ground ginger, cinnamon, ground cloves, and salt, mixing until just incorporated.
Using a medium cookie scoop, form the dough into 24 walnut-sized balls.
Roll each dough ball in the remaining 2 tablespoons of granulated sugar until thoroughly coated.
Place the balls 2 to 3 inches apart on the baking sheets and bake for 8 to 10 minutes until the tops begin to crack.
Let the cookies sit on the baking sheets for 5 minutes to set before moving them to a wire rack to cool completely.

Notes

To achieve the perfect chewy texture, avoid overbaking; the cookies should still look slightly soft in the center when removed from the oven. For an extra spicy kick, ensure your ground ginger is fresh, as older spices lose their characteristic heat over time.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American