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Five spice ginger molasses cookies being served with a side of tea
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5 from 7 votes

Chewy Five Spice Ginger Molasses Cookies

This chewy ginger molasses cookies recipe is easy to make and creates soft cookies with a hint of five-spice and vanilla flavor. They are fantastic on their own, and absolutely to die for when paired up with ice cream and made into an ice cream sandwich!
Course Dessert, Sweet
Cuisine American, Asian Fusion
Keyword chewy ginger molasses cookie recipe, five spice cookies, ginger molasses cookies recipe, soft and chewy ginger molasses cookie recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30 Large Cookies
Calories 198kcal
Author Joyce | Pups with Chopsticks

Ingredients

Wet Ingredients

  • 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

Dry Ingredients

Instructions

Preparation

  • Leave the butter in room temperature for a few hours until it is soft.

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. It is important the butter is soft before starting this step.
  • 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. We are going to use this to roll the cookie dough balls in, after they have been formed. Don't worry if it doesn't seem like enough sugar, you can add more later if you run out.
  • 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

  • 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.
  • Bake the cookies, 1 tray at a time for 9-11 minutes. Since every oven is different, start with baking it for 9 minutes and watch it. It should start to get puffy at around 8 minutes or so. It is very important not to overcook the cookies, else they will not flatten during the cooling stage. I remove the cookies at 11 minutes but my gas oven runs a bit cooler than an electric oven.
  • *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 one batch in the oven while the other batch is cooling on the cookie sheet.
  • 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! :)

Notes

  • 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. :)

Nutrition

Serving: 1Cookie | Calories: 198kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Cholesterol: 35mg | Sodium: 178mg | Fiber: 1g | Sugar: 14g