Chewy Double Ginger Molasses Cookies
These molasses cookies have crispy edges, a tender center, and plenty of ginger flavor from both fresh grated ginger and crystallized ginger. They pack incredibly well and their flavor deepens for a day or two after baking.
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.
Notes
Use room temperature ingredients for best results.