Ingredients for Chewy Molasses Ginger Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- Dark Molasses
- Ground Ginger
- Ground Cinnamon
- 1 large egg
- All Purpose Flour
- Whole Wheat Flour
- 1 teaspoon ground cinnamon + ½ teaspoon for the topping
- ¼ cup granulated sugar
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How to Make Chewy Molasses Ginger Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar in a large bowl until light and fluffy (about 2 minutes).
- Beat in ½ cup molasses, 2 tablespoons ground ginger, and 1 teaspoon ground cinnamon until well combined.
- Add 1 large egg and beat until just incorporated.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 1 hour (or up to 24 hours).
- In a small bowl, combine ¼ cup granulated sugar and ½ teaspoon ground cinnamon.
- Roll the chilled dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture.
- Place the cookie balls 2 inches apart on the prepared baking sheets.
- Bake for 8-12 minutes, or until the edges are set and the tops are cracked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
4g
Carbs
3g