Description
These chewy ginger molasses cookies are ready in 25 minutes with pantry staples. No chilling required—perfect for last-minute cravings or weeknight dessert.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (120ml) light molasses
- 3/4 cup (90g) packed brown sugar
- 1 large egg
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground black pepper
- 1/4 cup cane sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, combine softened butter, molasses, and brown sugar. Whisk vigorously for about a minute until smooth and glossy.
- Add the egg and whisk until fully combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper.
- Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
- Scoop about 2 tablespoons of dough per cookie. Roll into balls and coat in cane sugar.
- Place cookies on prepared baking sheets, leaving 2 inches between each.
- Bake for 12-14 minutes until edges are set but centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Use softened butter, not melted, for chewy texture. Light molasses is preferred over dark for a sweeter flavor. Black pepper adds a subtle heat that enhances the ginger. Cookies continue to cook on the hot pan after removal from the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: ginger molasses cookies, chewy cookies, quick dessert, 5 pm dessert, no chill cookies, one bowl cookies, holiday baking