These ginger molasses cookies are soft and chewy with a hint of five spice and vanilla. They are fantastic on their own, and absolutely to die for when paired up with ice cream and made into a ice cream sandwich!
- 1 1/4 cup butter (unsalted and soften)
- 1 1/2 cup sugar
- 2 large eggs
- 1/2 cup fancy molasses
- 1 tablespoon vanilla extract
- 4 cups all purpose flour
- 4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon powdered ginger
- 1 teaspoon cinnamon
- 1 teaspoon Chinese five spice powder
- 1/4 cup sugar (for rolling)
- Pre-heat the oven to 350F (176C) and set your oven rack to the middle of the oven.
- Line your cookie trays with parchment paper and set aside.
Making the Cookie Dough
- Using a stand mixer or hand mixer, cream together the butter and sugar until it is a pale yellow colour and fluffy
- Add in the eggs one at a time and continue to mix
- Add in the molasses and vanilla extract and continue to mix until everything is well incorporated and fluffy. Make sure you are also scraping down the sides of the bowl so that everything is evenly mixed.
- In a separate bowl, combine all the dry ingredients and mix well. If your baking soda is clumpy, make sure to break apart the clumps with your fingers before adding it to the dry mixture.
- Slowly add in the dry mixture in a few batches into the wet mixture and mix on low speed (so the flour doesn’t fly everywhere). Remember to occasionally scrape down the bowl so you mix the dough evenly.
- In a bowl, add in 1/4 cup of sugar. (Add more if needed)
- Scoop out 2 tablespoons of cookie dough and roll it into a ball (It should be slightly larger than a golf ball). If your hands are super warm and are finding the dough tough to work with since it is very soft, try cool your hands down by running cold water on your wrist.
- Roll the cookie ball in the sugar and add them to the cookie sheet with 2 inches of space between them. No need to press down the dough, keep them as balls. You will need to bake these in a few batches.
Baking the Cookies
- Bake the cookies, 1 tray at a time for 10-12 minutes. Since every oven is different, start with 10 minutes and watch it. It should start to flatten up a little bit with a puffy center and a few cracks at around 8 minutes or so. Do not overcook the cookies, else they will not flatten during the cooling stage.
- *IMPORTANT* Do not remove the cookies from the cookie sheets for at least 10 minutes. Let the cookies cool on the cookie sheet and don’t move it. It is still cooking from the residual heat. During this time the cookie will slowly deflate and flatten itself down. I like to have 2 cookie sheets on the go so that I can have a batch of cookies in the oven at any given time.
- Once the cookie has cooled for 10-15 minutes, transfer them to a cooking rack.
- Enjoy them as is or sandwich them with some vanilla ice cream! 🙂
- The dough for this cookie is very soft but it is intentionally to create a soft and chewy cookie. Try to work fast when rolling them into balls use the bowl of sugar to coat the cookie dough balls by swirling it around so you don’t need to touch it too much. If your hands are too warm to handle the dough (gets very soft and melty on you) cool your hands by running some cold water on your wrists.
- When you are are measuring out your flour, make sure you use a knife and scrape off the excess flour. You don’t want 1 ‘heaping’ cup of flour, just 1 cup of flour. 🙂
- Serving Size: 1 Cookie
- Calories: 198 kCal
- Sugar: 14 g
- Sodium: 178 mg
- Fat: 9 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: ginger molasses cookies