Chewy Ginger Molasses Cookie Grams

When in doubt… bake cookies. Thick, chewy ginger cookies…

These cookies might just be my number one. Crisp sugared exteriors with and oh so soft and chewy centers…

Warmly spiced little bundles of velvety cookie joy. That’s what they are.

Now let me preface this recipe by saying that I am a girl who likes her ginger cookies nice and chewy with a subtle balance of spice, because although I love ginger, I prefer not to bite into a ginger cookie and feel as though I have bitten directly into a ginger root.

So this recipe as is, has a nice mild ginger flavour that is enhanced by the complimenting spices of cinnamon, nutmeg and cloves.

You may also have noticed the little addition of cocoa powder to this recipe and be thinking to yourself… why? So before you go thinking that I have made a mistake in the recipe ingredients – let me explain….

Cocoa and ginger go swimmingly together…… okay so that wasn’t much of an explanation but I swear its all you need ;D Just trust me on this one. Not only will the cocoa help to keep your cookies a deep golden brown colour, but it will also make them taste incredible. You won’t even be able to tell it’s chocolate – you will just be in love with the flavour.

So if this sounds like a ginger cookie recipe you can get on board with… scroll down for the recipe and I hope you enjoy lovelies <3<3

​Chewy Ginger Molasses Cookies 

Things you need… 

3/4 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup fancy molasses
1 egg
2 tsp vanilla
2 1/4 cup all purpose flour
1 tbsp cocoa powder
2 tsp baking soda
1 tsp ginger
1/4 tsp nutmeg
1 tsp cinnamon
1/8  tsp cloves
1/2 tsp salt

1/2 cup granulated sugar (for rolling)

How to make… 

Preheat your oven to 350 degrees (convection if possible) and line 2 cookie sheets with parchment paper; Set aside.

In a large bowl, beat together butter, granulated sugar and brown sugar with an electric mixer until pale and fluffy. Beat in eggs, molasses and vanilla until just combined.

In a separate bowl, whisk together flour, cocoa powder, baking soda, ginger, nutmeg, cinnamon, cloves and salt. add in three stages to wet ingredients beating on low until well combined.

Spoon 1 tbsp of dough out onto prepared baking sheets, fitting 12 to a sheet. Roll dough balls in granulated sugar to completely coat and set back on the baking sheet.

Bake in preheated oven for 9-11 minutes or until tops are crackly, edges are golden and beginning to firm to the touch. Remove from oven and allow to cool for at least 10 minutes before serving.