Description
Get the best of both worlds with these ginger molasses cookies that are crispy on the outside, and soft and chewy on the inside!
Ingredients
Units
Scale
- 1/2 cup butter, softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 cup molasses
- 2 cups flour (can sub 1-1 gluten-free flour)
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- extra sugar for coating
Instructions
- Preheat the oven to 350 degrees and line a baking pan with parchment paper
- Cream the butter, brown sugar and white sugar together in a stand mixer until creamy.
- Then add the egg and molasses and mix until well combined.
- Mix all the dry ingredients together in a bowl then slowly pour the dry ingredients into the stand mixer while mixing on low speed.
- Mix until everything is well combined.
- Place the cookie dough mixture in the fridge for 30-60 minutes until the dough is easy to handle.
- Roll the dough into small 1-inch balls, then roll each ball to coat in sugar.
- Place on the cookie sheet and bake for 10-13 minutes, until the cookies begin to crack on top.
- Remove and let cool before eating.
Notes
Store leftovers in an air-tight container on the counter for up to 10 days.
If you like your cookies on the chewier side, cook them only about 10 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 11g
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
