Fall season is for sure my number one, absolute favorite time of year. The gorgeous colors that are found outside are so bright and crisp. It’s also such a nice break from the scorching temperatures of summer. But of course, my favorite thing about fall is the selection of baked goods I get to make and share.
I hadn’t realized until now, that I honestly have so many insanely good recipes to choose from for the season. Out of my favorite fall recipes, cookies are always at the top of my list. And this soft and chewy ginger molasses cookie has been officially deemed my favorite.
As with everything I bake, I go through quite a few recipe tests to ensure the best outcome. I finally feel like I have the best, fail-proof recipe for this beloved cookie. I wanted it to have the perfect combination of warm spices and enough molasses flavor to satisfy. A perfectly crisp texture on the outside, with a soft and chewy center…it’s basically heaven.
This recipe is so simple to put together and even one to consider for sharing as your go to holiday cookie for your neighbors. I think it’s time to get started on this recipe because your going to want to make them like, right now.
Let your oven pre-heat for at least 30 minutes at 375º. Measure out all of your ingredients and make sure you have the butter and eggs at room temperature. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, freshly ground nutmeg, and ginger. Set aside. In the bowl of an electric stand mixer beat the butter and sugar on medium high speed and mix together until light and fluffy. Lower the speed and eggs one at a time. Add the molasses and mix until combined. (As a side note, the type of molasses you buy is crucial in this cookie. It’s a large part of the flavor in the end result. I prefer to use this brand. You can find it pretty much at any local grocery store. It has a nice, mild flavor). Add the flour mixture and beat on low speed until combined.
At this point you are ready to roll your dough. In a small bowl, add 1/2 cup of granulated sugar. (You can also use demerara or turbanado sugar, which have bigger sugar crystals and makes for a beautiful presentation). Roll the dough in the palm of your hands, forming a 1- 1 1/2 inch ball, then dip and roll in the sugar. I like to roll the dough out one more time after adding the sugar, then place on your parchment lined baking sheet. Make sure you space the cookies at least 2 inches apart, to give room for the cookies to spread.
Bake the cookies, rotating halfway through, for 8-9 minutes. If you want a softer, more puffy cookie bake for 8 minutes. The additional minute will give the cookies a bit more of the cracked look but are still equally soft and chewy. Let cool on the baking sheet for 1 minute.
Then transfer to a cooling rack and let cool slightly. And only slightly because you’ll want to eat them warm. And then you’ll eat another, and maybe another.