Spiced Ginger Molasses Cookies – Soft & Chewy

Why I love this time of year? I get to bake all the cookies I want and it is totally okay! What I do with all these cookies you may ask? I don’t eat them all. I promise. Rather, I make cookie platters for my neighbors and family. I mean it is the season of giving!

Ever since working at a bakery, my all time favorite cookie especially during the holidays was gingerbread cookies. Something about all the warm spices just makes me happy and all cozy inside. This cookie recipe is very similar but not quite same. What’s even better about this recipe is the chewy soft texture and the fact it isn’t too sweet like most cookies. They are also super easy to make and your home will be smelling heavenly which is a bonus!

I do have a tip when baking that seems to always make things easier. I prepare all the ingredients and their measurements the night prior and set it on the counter. So, all I have to do is put everything together and bake the next day. It makes less of a mess too, which is a win for me!

Ingredients

2  1/4 cups All purpose flour

2  1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

Pinch of salt

1 teaspoon baking soda

1 1/2 sticks of unsalted butter, softened (room temp.)

1 cup white sugar

1 egg

1/4 cup molasses

1 tablespoon orange juice

Instructions

• Preheat oven to 350 degrees F.
• In a bowl, mix the flour, salt, cloves, ginger, cinnamon and baking soda together.
• In another large bowl, mix together the butter and sugar. Stir in the molasses, orange juice, and beaten egg. *Tip: Lightly coat the 1/4 cup measuring utensil before pouring in the molasses so the molasses doesn’t stick to it. This will allow you to pour out the molasses much easier.
• Mix everything very well together. The final cookie dough mixture will be sticky. So, cover it with plastic wrap and pop it in the freezer for 10-15 minutes.
• Take out the dough and make into small round balls and then roll into some white sugar. Place on parchment paper lined baking sheet or you can use a silicone mat. Slightly flatten the cookie with the bottom of a glass. Make sure cookies are two inches apart because they will spread just a bit.
• Bake for no more than 10- 12 minutes. Take out and set aside to cool.

Enjoy!