Ingredients
- 5 cups all-purpose flour
- 2 1/2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp fresh grated nutmeg
- 1/4 tsp ground cloves
- 1 cup + 2 Tbsp (2 1/4 sticks) unsalted butter, at room temperature
- 1 1/2 cups light brown sugar, packed
- 1 1/2 cups granulated sugar
- 1 1/2 Tbsp fresh grated ginger or ginger paste
- 1 1/4 tsp fine salt
- 2/3 cup mild unsulphured molasses
- 2 large eggs
- 2 large egg yolks
- 2 tsp pure vanilla extract
- 1/3 cup crystallized ginger, chopped fine (optional)
For Rolling
- Sanding sugar (or granulated sugar)
- Flaky salt, for sprinkling (optional)
Make the Cookie Dough
Adjust an oven rack to the middle position and preheat the oven to 400°F. Line three large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg, and cloves.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed until creamy, about 1 minute. Add the brown sugar, granulated sugar, fresh ginger, and salt. Beat on medium speed for ~2-3 minutes until light and fluffy.
Scrape down the sides of the bowl. Add the molasses, eggs, egg yolks, and vanilla, and mix until smooth.
Add the flour mixture and beat on low speed until just combined. If using, add the crystallized ginger and mix on low until distributed. Use a rubber spatula for a final mix to ensure everything is combined.
Bake the Cookies
Form the dough into balls, about 2 Tbsp each. Roll each ball in sanding sugar to cover the outside completely. Place 8 cookies on each prepared sheet pan.
Sprinkle each cookie with a little flaky salt, if desired.
Bake one pan at a time for ~9-11 minutes, rotating the pan halfway through. The cookies are done when the tops are golden brown, slightly puffed, and just starting to crinkle.
Remove the baking sheet from the oven. Immediately use the back of a flat spatula to gently press the top of each cookie to flatten it.
Let the cookies rest on the sheet pan for 5 minutes to set, then transfer them to a wire rack to finish cooling.
Chewy Double Ginger Molasses Cookies
Ingredients
- 5 cups all-purpose flour
- 2 1/2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp fresh grated nutmeg
- 1/4 tsp ground cloves
- 1 cup + 2 Tbsp unsalted butter 2 1/4 sticks, at room temperature
- 1 1/2 cups light brown sugar packed
- 1 1/2 cups granulated sugar
- 1 1/2 Tbsp fresh grated ginger or ginger paste
- 1 1/4 tsp fine salt
- 2/3 cup mild unsulphured molasses
- 2 large eggs
- 2 large egg yolks
- 2 tsp pure vanilla extract
- 1/3 cup crystallized ginger optional, chopped fine
For Rolling
- Sanding sugar or granulated sugar
- Flaky salt optional, for sprinkling
Instructions
- Whisk flour, spices, baking powder, and baking soda in a medium bowl.
- Beat butter until creamy, then add sugars, ginger, and salt. Mix 2-3 minutes until fluffy.
- Add molasses, eggs, egg yolks, and vanilla. Mix until smooth.
- Fold in flour mixture on low speed. Add crystallized ginger if using.
- Form 2 Tbsp dough balls and roll in sanding sugar.
- Place 8 cookies per baking sheet. Sprinkle with flaky salt if desired.
- Bake at 400°F for 9-11 minutes, rotating pan halfway. Cookies should be golden and slightly crinkled.
- Immediately flatten cookies with spatula after removing from oven.
- Let cookies rest 5 minutes on baking sheet, then transfer to wire rack to cool.
