chewy ginger molasses cookies.

While ginger snaps have a place in this world, they do not have a place in my world.  It's not that they are bad per se (I do enjoy them on occasion), it's just that my personal preference leans more towards the soft and chewy. Thankfully this blog allows me to discuss all of the recipes that cater to my own personal preferences which is why we are going to talk about soft and chewy today.   

The key to soft and chewy is molasses.  Molasses which scares some people is an utter necessity in winter spice cookies.  Here it adds just the perfect hint of robustness.  It's rich flavor pairs wonderfully with the combination of ground ginger and crystallized ginger (double the ginger double the fun) making these so super gingery but in a not overpowering way, instead its in the perfect winter cookie way.  The cinnamon rounds things out and moves these firmly into spice cookie territory which is why I imagine these will be included in my holiday cookie boxes going forward.   

Chewy Ginger Molasses Cookies
Recipe adapted from Bon Appeit

Makes about 24 cookies 

2 cups all-purpose flour

2 teaspoons baking soda

1½ teaspoon ground cinnamon

1 ½  teaspoon ground ginger

¾ teaspoon ground cardamom

½ teaspoon kosher salt

1 large egg

½ cup (1 stick) unsalted butter, melted

⅓ cup granulated sugar

⅓ cup mild-flavored (light) or robust-flavored (dark) molasses

¼ cup (packed) dark brown sugar

⅓ cup chopped crystallized ginger

Coarse sanding or raw sugar (for rolling)

Place racks in lower and upper thirds of oven; preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

DO AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.