Chewy Ginger Molasses Cookies

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup melted unsalted butter
• 1/2 cup firmly packed brown sugar
• 1/4 cup molasses
• 1 egg
• Coarse or granulated sugar for sprinkling

Instructions

• In a large mixing bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt; stir to mix.
• In a separate medium bowl, whisk together melted butter, brown sugar, molasses, and egg.
• Transfer the wet ingredients to the large mixing bowl with dry ingredients, and using a wooden spoon or spatula, mix until well incorporated.
• Chill the dough in the fridge for at least 1 hour; this helps the dough hold together and ensures tender cookies.
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Once chilled, portion the dough into 1 tablespoon balls, roll them evenly, place them on the baking sheet, gently flatten them, and sprinkle with granulated sugar.
• Bake for 8-10 minutes until the cookies crack and set around the edges (overbaked cookies won’t be chewy).
• Let the cookies cool slightly before transferring them to a wire rack to cool completely.
• These ginger molasses cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 114 calories
• Sugar: 7 grams
• Fat: 5 grams
• Carbohydrates: 15 grams
• Protein: 2 grams