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- Flour, spices, and leavening agents - 2 ¼ cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground cloves - ½ teaspoon baking soda - ¼ teaspoon baking powder - ½ teaspoon salt These ingredients create a strong base for the cookies. The flour gives structure, while the spices add great flavor. The baking soda and baking powder help the cookies rise. - Wet ingredients - ¾ cup unsalted butter, brought to room temperature - 1 cup packed brown sugar - 1 large egg - ¼ cup unsulfured molasses - 1 teaspoon pure vanilla extract These wet ingredients bring moisture and sweetness. The butter makes the cookies soft, while brown sugar adds richness. The molasses gives that classic ginger flavor, too. - Topping details (granulated sugar) - Granulated sugar, for rolling Rolling the dough in sugar gives the cookies a sweet crunch. It also adds a nice shine that makes them look even more tempting. When you gather these ingredients, you set the stage for soft, chewy cookies. Each component plays its part to make your cookies irresistible! First, set your oven to 350°F (175°C). This is the perfect heat for baking cookies. Next, line two baking sheets with parchment paper. This step keeps the cookies from sticking and makes cleanup easy. Now, grab a medium bowl. In it, whisk together 2 ¼ cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground cloves, ½ teaspoon of baking soda, ¼ teaspoon of baking powder, and ½ teaspoon of salt. Make sure everything blends well. Set this mixture aside. In a large bowl, use an electric mixer to cream ¾ cup of unsalted butter with 1 cup of packed brown sugar. Mix them on medium speed for about 3 to 4 minutes. You want it light and fluffy. Then, add in 1 large egg, ¼ cup of unsulfured molasses, and 1 teaspoon of pure vanilla extract. Mix until everything combines and looks smooth. Now, slowly add the dry ingredients to your wet mixture. Stir gently with a spatula or wooden spoon. Be careful not to overmix; this can make your cookies tough. Take a cookie scoop or tablespoon to portion out the dough. Roll each piece into a smooth ball in your hands. Next, roll each dough ball in granulated sugar until fully coated. Place them on your prepared baking sheets, leaving about 2 inches between each cookie. Bake the cookies for 10 to 12 minutes. The edges should look firm, and the tops should have little cracks. The centers may appear slightly underbaked, but they will firm up as they cool. After baking, let the cookies cool on the sheets for about 5 minutes. Then, gently move them to a wire rack to cool completely. This helps improve their texture and flavor. To get your cookies soft and chewy, avoid overmixing the dough. When you mix too much, the cookies can become tough. Stir just until the dry and wet ingredients blend. This keeps the cookies tender. Cooling is key to getting the right texture. After baking, let the cookies cool on the baking sheet for about five minutes. This allows them to firm up and stay chewy. Then, transfer them to a wire rack to cool completely. This step is vital for the best taste and feel. You can add different spices to make your cookies unique. Try using nutmeg or cardamom for a twist. A splash of orange zest can brighten the flavors. You could also use maple extract instead of vanilla. Each change will give your cookies a new taste. Using the right tools makes baking easier. A sturdy mixing bowl is a must. I prefer glass or stainless steel bowls for mixing. They hold up well and are easy to clean. Use a rubber spatula to fold in the dry ingredients gently. A cookie scoop helps to form even dough balls. This ensures the cookies bake evenly. Don't forget parchment paper! It keeps the cookies from sticking and makes clean-up simple. {{image_4}} If you want gluten-free cookies, use a 1-to-1 gluten-free flour blend. This works well with the same measurements. You can also try almond flour, but reduce the amount slightly. For a vegan twist, replace the butter with coconut oil or vegan butter. Use a flax egg instead of the large egg. To make a flax egg, mix one tablespoon of ground flaxseeds with three tablespoons of water. Let it sit for a few minutes until it thickens. You can add chocolate chips or nuts to the dough for extra flavor. Dark chocolate chips pair well with the spices. Chopped pecans or walnuts add a nice crunch. Try adding seasonal spices like nutmeg or cardamom for a unique taste. These spices add warmth and depth to your cookies. You can also include dried fruit, like cranberries or currants, for a chewy texture. To keep your soft ginger molasses cookies fresh, store them at room temperature. Place them in an airtight container. This helps keep cookies soft and chewy. You can also refrigerate them, but this may change their texture. If you choose to refrigerate, allow them to warm up before eating. They taste best at room temperature. The best containers for freshness are glass jars or plastic bins. Make sure they seal tightly. You can also use wax paper between layers to prevent sticking. Freezing cookies is a great way to save some for later. You can freeze cookie dough or baked cookies. To freeze dough, scoop it into balls. Arrange them on a baking sheet and freeze for about an hour. Once frozen, transfer the dough balls to a freezer bag. This method prevents sticking. For baked cookies, let them cool completely. Then, place them in a single layer in a freezer-safe container. You can stack them with parchment paper between layers. Baked cookies can last up to three months in the freezer. When you're ready to eat, let them thaw at room temperature. You can also warm them in the oven for a few minutes. Enjoy the soft and chewy goodness! How can I make my cookies softer? To make your cookies softer, use more brown sugar instead of granulated sugar. Brown sugar adds moisture. You can also slightly underbake them. Remove them from the oven when the edges are firm, but the center looks soft. Can I substitute molasses with honey? You can use honey instead of molasses. The cookies will be sweeter and have a different flavor. Honey may also make the dough a bit runnier, so adjust the flour if needed. How long do the cookies stay fresh? These cookies stay fresh for about a week at room temperature. Store them in an airtight container. If you want to keep them longer, freeze them for up to three months. What can I do if my dough is too sticky? If your dough is too sticky, add a little more flour. Start with a tablespoon at a time. Mix until the dough is manageable but still soft. Is it necessary to chill the dough before baking? Chilling the dough is not necessary. However, if you prefer firmer cookies, chill for 30 minutes. This can help them hold their shape better while baking. In this post, we covered how to make soft ginger molasses cookies. We discussed key ingredients, step-by-step instructions, and tips for the best texture. I shared variations for different diets and ways to store your cookies for freshness. Baking can be fun and rewarding. With these tips, you can enjoy delicious cookies every time. Remember, practice makes perfect, so don’t hesitate to try new flavors and methods. Happy baking!

Soft Ginger Molasses Cookies

Indulge in the warm, spicy delight of chewy ginger molasses cookies with this easy recipe! Perfectly chewy and packed with flavor, these cookies are great for any occasion. Learn how to mix simple ingredients like molasses and spices to create a batch that’s sure to impress. Don’t wait; click through to explore the full recipe and tips for presentation that will make your cookies the star of any dessert table!
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Ingredients
  

2 ¼ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

¾ cup unsalted butter, brought to room temperature

1 cup packed brown sugar

1 large egg

¼ cup unsulfured molasses

1 teaspoon pure vanilla extract

Granulated sugar, for rolling

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

    In a medium-sized mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder, and salt until well blended. Set this dry mixture aside for later use.

      In a large mixing bowl, use an electric mixer to cream the softened butter along with the packed brown sugar. Beat them together on medium speed for approximately 3 to 4 minutes, or until the mixture is light and fluffy.

        Mix in the large egg, followed by the molasses and vanilla extract, ensuring everything is well combined and smooth.

          Gradually incorporate the reserved dry ingredient mixture into the wet ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix which may result in tough cookies.

            With a cookie scoop or tablespoon, portion out the dough, rolling each piece into a smooth ball in your hands.

              Roll each dough ball in granulated sugar until they are completely coated, then place them on the prepared baking sheets, ensuring to leave about 2 inches of space between each cookie.

                Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are firm and the tops feature delightful cracks. The centers may look slightly underbaked, but they will continue to firm up as they cool on the sheets.

                  Allow the cookies to cool on the baking sheets for about 5 minutes before gently transferring them to a wire rack. Let them cool completely to enhance their texture and flavor.

                    Prep Time: 15 mins | Total Time: 27 mins | Servings: 24 cookies

                      - Presentation Tips: For an eye-catching display, arrange the cookies on a decorative plate or a multi-tiered cake stand. Consider dusting them lightly with powdered sugar for a touch of elegance. For a fun twist, offer a small bowl of cinnamon sugar on the side for delightful dipping!