The BEST Soft Ginger Molasses Cookies

Where I live, autumn comes whenever we put up the decorations. The desert is slow to offer its fall offerings, so occasionally I kick off the official season with a pre-autumn des(s)ert.

Speaking of autumn treats, did you know pumpkin spice is celebrating its 21st anniversary as a theme? Hint- overpriced coffee retailer…yet utterly delicious. Youtuber The History Guy did an interesting deep dive into our fascination for autumnal spices. You can catch it here!

Let’s get cookin’ with today’s recipe…chewy and delicious ginger molasses cookies.

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon (I’m a longtime devotee of cinnamon 🙂
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar, plus 2 Tbsp. extra sugar reserved
1 large egg
¼ cup molasses
1 tablespoon water

Directions

Ready to start salivating over the smell of a ginger molasses cookie? Preheat oven to 350 degrees. Sift together flour, spices, and salt in a bowl. Beat butter and 1 cup of the sugar until light and fluffy. Definitely easier if you have a hand mixer, and if the margarine is softened. Beat in egg, followed by molasses and water.

Gradually stir in the dry ingredients, and combine well.

Form balls (I used a small scoop and then drop into reserved sugar. Alternately , you can hand roll for a neater look) and roll each of them into the reserved sugar. This will give them an extra pretty cookie crust.

Place 2 inches apart on cookie sheet. Flatten a bit with the bottom of a glass. Bake for 8-10 minutes. Do NOT overbake, they will lose the tender and a-mazing texture.

You can print the recipe here

Enjoy this traditional fall (or anytime) treat!

Favorite baking supplies

If the budget is tight, PLEASE save money by using what you have or improvising. If you are looking for an extra kitchen helper, these are what I like to use-

Small Cookie Scoop
Silicone baking mats (LOVE)
Sparkling sugar for exterior
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