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- 2 1/4 cups all-purpose flour - 2 teaspoons baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground cloves - 1/2 teaspoon salt - 3/4 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup unsulfured molasses - 1 large egg - 1 teaspoon vanilla extract - 1/4 cup granulated sugar (for rolling) I love using simple ingredients for these cookies. Each one plays a key role. Flour gives structure. Baking soda helps them rise. The spices bring warmth, while molasses adds depth and sweetness. You can swap some ingredients to fit your needs. Use whole wheat flour for a healthier option. If you lack molasses, honey or maple syrup works too. For a dairy-free version, use vegan butter. When picking ingredients, freshness is key. Choose flour that smells good and isn't clumpy. Look for dark brown sugar, which gives more flavor. Select unsulfured molasses for a richer taste. Always check the expiration dates on spices; fresh ones pack more flavor. First, turn on your oven. Set it to 350°F (175°C). This helps the cookies bake evenly. Line two baking sheets with parchment paper. This step keeps the cookies from sticking. In a medium bowl, add 2 1/4 cups of all-purpose flour. Then, mix in 2 teaspoons of baking soda. Next, add 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of salt. Whisk everything together and set this bowl aside. Grab a large mixing bowl. Add 3/4 cup of softened unsalted butter and 1 cup of packed brown sugar. Use an electric mixer to beat them together. Mix for about 2-3 minutes until it becomes light and fluffy. This step makes the cookies soft. Now, add 1/2 cup of unsulfured molasses, 1 large egg, and 1 teaspoon of vanilla extract to the butter mixture. Beat everything together until well combined. Gradually add the dry mix to the wet mix. Keep the mixer on low speed until just mixed. Chill the dough in the refrigerator for about 30 minutes. This helps the dough stay firm. Once chilled, scoop tablespoon-sized portions of the dough. Roll each piece into a ball. Then, roll each ball in 1/4 cup of granulated sugar to coat it nicely. Place the cookie balls on the baking sheets, leaving about 2 inches between them. Bake for 8-10 minutes. You want the edges to be set but the centers soft. When done, take them out and let them cool on the baking sheets for 5 minutes. Then, transfer the cookies to wire racks to cool completely. Enjoy your delicious chewy molasses ginger cookies! To get chewy cookies, use unsulfured molasses. It adds moisture and flavor. Cream the butter well with brown sugar. This adds air, making the cookies soft. Chill the dough for thirty minutes. This helps the cookies hold their shape. Bake them until the edges are set. The centers should stay soft. Let them cool on the baking sheet for five minutes. This keeps them chewy. Do not skip chilling the dough. If you skip this step, cookies spread too much. Use the right amount of flour. Too much flour leads to dry cookies. Also, do not overmix the dough. Mixing too much makes cookies tough. Avoid using baking soda that is too old. Old baking soda won't help cookies rise. Lastly, watch the baking time closely. Cookies can go from perfect to burnt quickly. A good mixer is key. It helps mix butter and sugar well. Use a sturdy mixing bowl. A set of measuring cups and spoons is a must. Parchment paper helps cookies bake evenly. Invest in a cookie scoop for even dough balls. A cooling rack is important, too. It allows cookies to cool properly. These simple tools make baking easier and more fun! {{image_2}} You can make these cookies even better by adding chocolate chips or nuts. Try adding a cup of semi-sweet chocolate chips for a rich twist. If you prefer nuts, chopped walnuts or pecans work well. Mix them in when you combine the dry and wet ingredients. This adds crunch and a unique taste to each bite. To make gluten-free chewy molasses ginger cookies, swap all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum. This will help give the cookies structure. Follow the same recipe steps, and you will enjoy a gluten-free treat that everyone can love. You can change the flavor profile by using different spices. For a warm twist, add a pinch of nutmeg or allspice. You could also try cardamom for a unique taste. Add these spices to the dry ingredients. You can play around with the amounts to find your perfect flavor. Each variation makes these cookies special and fun to bake! To keep your chewy molasses ginger cookies fresh, follow these tips. First, let them cool completely after baking. Place them in an airtight container. This helps keep them soft and chewy. Use parchment paper to separate layers of cookies. This prevents them from sticking together. Store the container in a cool, dry place. Avoid areas with heat or direct sunlight. You can freeze these cookies if you want to save some for later. Start by letting the cookies cool fully. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. These cookies can last up to three months in the freezer. To keep your cookies fresh after baking, store them properly. If you want extra softness, add a slice of bread to the container. The bread will help maintain moisture. Change it out if it gets hard. Always check for any signs of spoilage before eating. Enjoy your cookies for days to come! Yes, you can use light molasses. It will change the flavor slightly. Light molasses is sweeter and less rich. Unsulfured molasses has a deeper taste, which is great for these cookies. If you want a bold flavor, stick with unsulfured molasses. Store leftover cookies in an airtight container. This keeps them soft and chewy. You can also add a slice of bread to help keep moisture. Make sure to keep them at room temperature. If you need to store them longer, freeze the cookies. Yes, you can make the dough ahead of time. Chill it in the fridge for up to three days. It will be easier to handle when you are ready to bake. Just scoop and roll the dough, then bake as usual. These cookies pair well with many drinks. A hot cup of tea enhances the spices. Milk is also a classic choice. For a fun twist, try serving them with vanilla ice cream. The warm cookies and cold ice cream make a perfect match! We explored the key ingredients and shared tips for choosing the best ones. You learned clear steps to make your cookies, from prep to baking. I also shared tricks to avoid common mistakes and achieve that perfect chewiness. Variations let you customize your cookies, while storage tips help keep them fresh. Remember, baking is both fun and rewarding. With practice, you’ll bake cookies like a pro. Enjoy every bite!

Chewy Molasses Ginger Cookies

Indulge in the warmth of the holiday season with chewy molasses ginger cookies! These delicious treats are packed with spices and the rich flavor of molasses, making them a perfect addition to any gathering. Follow our easy step-by-step recipe to whip up a batch that will impress your family and friends. Click through for full instructions and enjoy baking! #GingerCookies #BakingJoy #HolidayTreats #DessertRecipes
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Ingredients
  

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup packed brown sugar

1/2 cup unsulfured molasses

1 large egg

1 teaspoon vanilla extract

1/4 cup granulated sugar (for rolling)

Instructions
 

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy. This should take about 2-3 minutes.

        Beat in the molasses, egg, and vanilla extract until well combined.

          Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.

            Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

              Once chilled, scoop tablespoon-sized portions of the dough and roll them into balls.

                Roll each ball in granulated sugar to coat.

                  Place the cookie balls onto the prepared baking sheets, about 2 inches apart.

                    Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers are still soft.

                      Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                        Prep Time: 40 minutes | Total Time: 1 hour | Servings: 24 cookies

                          - Presentation Tips: Arrange the cookies on a decorative plate and dust lightly with powdered sugar for an elegant touch. Serve with a mug of hot tea or a glass of milk for a cozy treat!