What kind of molasses should I use?

Opt for a dark or unsulphured molasses, like Grandma's brand. Luckily, this is usually the easiest kind to find at most grocery stores! Just avoid blackstrap molasses, which is too bitter for this recipe.

Can I use fresh ginger?

While fresh ginger has an undeniably good flavor, I don't recommend using it for this recipe. In order to keep these cookies perfectly chewy, we'll need the perfect ratio of wet to dry ingredients, and fresh grated ginger would add too much moisture. This could lead to a cakey, not chewy, cookie.

What is turbinado sugar and where can I find it?

Turbinado is a coarse, crystal-like sugar that I love to use to create a crisp, sparkly exterior on my cookies. You can find it in the baking aisle at most well-stocked grocery stores. Sugar In the Raw is a very good, fairly accessible brand.

Chewy Ginger Molasses Cookies - Emily Eats Things

Chewy Ginger Molasses Cookies

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These Chewy Ginger Molasses Cookies are an all-time favorite in this household. With tons of flavor from brown sugar and seasonal spices, they never last long! This recipe is modified from the Seriously Soft Ginger Molasses Cookies by Sally’s Baking Recipes.

Author: Emily
Prep Time: 10 minutes + 1 hour chilling time
Cook Time: 12 minutes
Total Time: 1 hour 25 minutes
Yield: 15-18 cookies 1x

Ingredients

Units Scale

1/2 cup + 2 tablespoons butter, melted
1/2 cup packed brown sugar
3 Tablespoons granulated sugar
1/3 cup unsulphured molasses
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1/2 cup coarse turbinado sugar, for rolling

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Instructions

Combine the wet ingredients: In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, combine the butter and sugars and mix until combined, about 1 minute. Add the molasses, egg, and vanilla extract, and mix until combined.
Add the dry ingredients: Add the flour, baking soda, spices, and salt. Mix on low speed until just combined with no dry flour patches remaining.
Chill: Cover the bowl with foil or plastic wrap and transfer to the fridge to chill for 1 hour.
Scoop and bake: Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled cookie dough into 2-Tablespoon portions and roll into balls. Roll each ball in coarse sugar before placing them 3 inches apart on the baking sheets. (These will spread quite a bit, so make sure there’s plenty of space around each cookie!)
Bake in preheated oven for 11-12 minutes, or until the edges are set and the cookies are golden-brown on the bottom. When you remove the pans from the oven, bang them on the counter a couple times—this knocks out any extra air and makes the cookies extra dense and chewy.
Cool and eat: Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely (if you can wait that long).

Find it online: https://www.emilyeatsthings.com/chewy-ginger-molasses-cookies/