Foodie | Ginger Molasses Cookies

Hell yeah, it's cookie time!

One of my biggest pet peeves in finding recipes online is that you have to wade through 800 paragraphs on everything but to get to the recipe. I won't do that to you. However, I will say that this will be the first of many in my Foodie Series. One of my Day Zero goals is to try 100 new recipes. So you get to try them out too, if you'd like.

First up are these crispy, chewy, gingery cookies. And let me tell you, they are amazing. Also be warned that this recipe makes approximately 4.5 - 5 dozen cookies. You're welcome.


* 1 cup of granulated sugar + 1 cup for coating cookies
* 1 cup of brown sugar, packed
* 4.5 cups of flour (all-purpose)
* 4 tsp of baking soda
* 2 tbsp ground ginger
* 1 tbsp grated ginger
* 2 tsp ground cinnamon
* 1 tsp ground cloves
* 1 tsp salt
* 2 eggs
* 1.5 cups of butter (unsalted, room temperature)
* 1/2 cup of molasses


1.  In a medium bowl whisk together dry ingredients.

2. In a large bowl or stand mixer, cream both sugars + butter together until light and a pale brown color. Scrape the sides of the bowl as needed. Add in the eggs one at a time and mix on low until combined. Mix in the molasses.

3. Once all wet ingredients are mixed together, slowly add your dry ingredients in until everything in combined.

4. Shape your dough into a log and wrap with cling film. Chill in the fridge for at least 2 hours. (With the high amount of butter in this recipe, the chilling is important.)

5. Preheat your oven to 350F. 

6. Roll the dough into 1" balls. Using the remaining 1 cup of granulated sugar, coat each dough ball and place on a baking sheet lined with parchment paper. (Don't crowd your sheet pan, as these will spread out a bit.)

7. Bake for 10-12 minutes, depending on your oven. Cookies will start to crack on the top. Remove from the oven and let cool for around 5 minutes. Cookies will start to firm up some. Transfer them to a wire rack and let them cool completely.

These cookies are great warm or room temp. You can store them in a container for up to 5 days, although in my house they won't last nearly that long. You can also freeze them for up to 2 months.

If you miss the ginger cookies that Starbucks used to sell, you definitely want to try these!

You can see all of my Foodie series posts here.

Happy baking!

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