These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.
- 171g butter, softened to room temperature (not melted*)
- 100g granulated (white) sugar
- 100g packed light brown sugar
- ½ cup Lyles black treacle
- 1 egg
- 264g plain flour
- 1/2 tbs ground ginger
- 2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
- Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
- Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
- Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Note: recipe also works with all white sugar if you don’t have any brown sugar
Recipe taken from