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Chewy Soft Ginger Molasses Cookies with Crackled Top

A stack of four soft and chewy ginger molasses cookies coated in sparkling sugar, sitting on a white plate.

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Make soft and chewy ginger molasses cookies that develop a classic crackled sugar exterior. This recipe is quick and yields comforting spiced treats.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar, for rolling

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy.
  3. Beat in the egg, molasses, and vanilla extract until combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Place the remaining 1/4 cup of sugar in a shallow dish.
  7. Roll the dough into 1-inch balls. Roll each ball thoroughly in the sugar coating.
  8. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes. The edges should look set, but the centers will still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.

Notes

  • For extra crackle, press the tops of the dough balls lightly with the bottom of a glass before baking.
  • You can chill the dough for 30 minutes before rolling if your kitchen is warm; this helps prevent spreading.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

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