The Humpherys Family

Soft Ginger Molasses Cookies

Recipe Added:  6/7/2012
4 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 1/2 cups butter, softened
1 1/2 cups sugar + more for rolling
2 large eggs
1/2 cup molasses
Preheat oven to 375 F. Line or spray 2 baking sheets. Set aside. Whisk together flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside. In a large bowl, beat together butter and sugar, 2-3 minutes, until light and creamy. Add molasses and eggs and mix until combined, another 2-3 minutes. Stir in the dry ingredients and mix until combined.

Dough may be rolled and baked right away, but the cookies will be thicker and chewier if refrigerated first. Chill 20-30 minutes (or up to several days). Roll dough into balls and then roll into sugar. Space cookies apart on cookie sheets and bake 8-10 minutes (don't over bake).


Adjust baking time if cookies are overly small or large. Cool cookies completely on a cooling rack. These cookies stay soft and chewy if well-covered for several days at room temperature. Baked cookies also freeze very well.
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