Description

Rich, spicy, and chewy molasses ginger cookies with a crisp, crackly sparkling sugar exterior. This reliable recipe uses simple pantry ingredients and requires chilling the dough for the perfect texture.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) dark brown sugar, packed
½ cup (100g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
½ cup (170g) blackstrap molasses
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
½ teaspoon fine sea salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon freshly ground black pepper
¼ cup sparkling sugar (sanding sugar) for coating

Instructions

In a large mixing bowl, cream the softened butter, dark brown sugar, and granulated sugar together using an electric mixer on medium speed for 3-4 minutes until light, fluffy, and pale.
Add the egg and vanilla extract, beating on medium-low speed until combined. Pour in the molasses and mix until fully incorporated and the dough is smooth and glossy.
In a separate medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Cover the bowl and refrigerate the dough for at least 1 hour (or up to 3 days) to solidify the fat and prevent spreading.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Roll each ball in sparkling sugar to coat completely.
Place dough balls on prepared baking sheets, spacing them 2 inches apart.
Bake for 9-11 minutes until edges are set and slightly crisp but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a cooling rack to cool completely.

Notes

Chilling the dough is essential for chewy texture and preventing excessive spreading. Use blackstrap molasses for the deepest flavor. Measure flour by spooning it into the cup and leveling off, rather than scooping directly from the bag. Cookies continue to cook on the hot pan after removal from the oven, so slightly underbaking ensures a chewy center.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 14
Sodium: 90
Fat: 6
Saturated Fat: 4
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: ginger cookies, molasses cookies, sparkling sugar cookies, chewy cookies, holiday baking, fall recipes, winter treats, easy cookie recipe