Cookies Recipe | Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

1 ½ cups unsalted butter, softened to room temperature (not melted*)
1 cup granulated (white) sugar
1 cup packed brown sugar
½ cup molasses
2 eggs
4 ½ cups (528 grams) all-purpose flour (I recommend weighing your flour for accuracy)
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon 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.
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