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Ultra Chewy Ginger Molasses Cookies with Perfect Crackle Tops

A stack of four dark, crinkly ginger molasses cookies generously coated in sparkling sugar crystals.
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Bake soft, chewy ginger molasses cookies with deeply spiced flavor and beautiful crackled tops. This easy recipe delivers classic holiday comfort.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 1/2 cup unsulphured molasses
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Whisk to mix well.
  2. In a large bowl, beat the softened butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the egg, molasses, and vanilla extract until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Place the extra granulated sugar in a shallow dish.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the sugar.
  7. Place the dough balls 2 inches apart on baking sheets lined with parchment paper.
  8. Bake at 350°F (175°C) for 9 to 11 minutes. The edges should look set, but the centers will still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will flatten and develop their crackled tops as they cool.

Notes

  • For the chewiest results, chill the dough for at least 30 minutes before rolling and baking.
  • To achieve the best crackle effect, roll the dough balls generously in sugar before baking.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://cookincorner.com/chewy-ginger-molasses-cookies-recipe/