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Bakery-Style Chewy Ginger Molasses Cookies

Close-up of a soft, chewy molasses cookies, broken in half to show the texture, covered in sparkling sugar.
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Make soft, chewy, bakery-style molasses cookies with a beautiful crinkle top. This recipe uses warm spices for a classic, comforting flavor perfect for holiday baking or any day treat.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup neutral oil
  • 3/4 cup granulated sugar, plus extra for rolling
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsulphured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk together the flour, cornstarch, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Set this dry mix aside.
  2. In a large bowl, combine the melted butter, oil, granulated sugar, and brown sugar. Mix until smooth.
  3. Beat in the molasses, egg, and vanilla extract until the mixture is fully combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Place about 1/4 cup of granulated sugar in a shallow dish.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each dough ball thoroughly in the extra granulated sugar until fully coated. This coating helps create the signature crinkle top.
  7. Place the sugared dough balls 2 inches apart on baking sheets lined with parchment paper.
  8. Bake in a preheated oven at 350 degrees F (175 degrees C) for 9 to 11 minutes. The edges should look set, but the centers will still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. They will firm up as they cool, giving you that perfect chewy texture.

Notes

  • For the softest cookies, slightly underbake them. The residual heat will finish the cooking process.
  • If you prefer a stronger ginger flavor, increase the ground ginger to 2 teaspoons.
  • You can chill the dough for 30 minutes before rolling to help prevent excessive spreading.
  • These cookies freeze well before baking; place frozen dough balls directly onto a lined sheet and add a few extra minutes to the bake time.

Nutrition

Find it online: https://cookingbycarla.com/molasses-cookies-recipe-chewy-bakery-style/