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Ginger molasses cookie with a bite taken.

High Altitude Soft and Chewy Ginger Molasses Cookies

Heather Smoke
A high altitude recipe for the softest ginger molasses cookies, a sweet and spicy cookie for the holidays.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 9 votes
Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 2 hours
Total Time 2 hours 28 minutes
Course Dessert
Cuisine American
Servings24 cookies

Equipment

  • Stand Mixer with Paddle Attachment

Ingredients
 

Cookies

  • 6 tbsp unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • ¼ cup molasses (not Blackstrap)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • ¾ tsp baking soda
  • 1 tsp ground ginger
  • ¼ tsp ground cinnamon
  • tsp ground cloves
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ cup granulated sugar, for rolling the cookie dough balls

Instructions
 

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and 3/4 cup sugar on medium speed for 5 minutes, until light and fluffy.
  • Scrape the bowl down and mix in the egg, molasses, vinegar and vanilla. The mixture will look lumpy and curdled, but it will all smooth out when you add the dry ingredients.
  • In a separate bowl, combine the flour, baking soda, spices and salt.  With the mixer on low, gradually add the dry ingredients, mixing just until combined.
  • Use a medium cookie scoop with a release lever to scoop 2 dozen cookie dough balls. Roll the balls smooth with your hands, then coat in the 1/4 cup granulated sugar.
  • Place the dough balls 2 inches apart on a parchment lined baking sheet, and flatten them just slightly with the palm of your hand. Refrigerate for 2 hours.
  • Preheat the oven to 350. Bake the chilled cookies on the center oven rack for exactly 8 minutes.
    TIP: After taking the pan out of the oven, use a round cookie cutter or biscuit cutter (one with a larger circumference than the cookies) and immediately "scoot" it around the hot cookies. Cookie scooting pulls in any uneven edges, and makes cookies perfectly round and really beautiful.
  • Cool the cookies on the pan for several minutes, then carefully transfer to a cooling rack to cool completely.

Notes

Leftover cookies should be stored in an airtight container for up to 3 days, or wrapped well and frozen for 3-6 months.
Keyword Cookies, Ginger Molasses, High Altitude, Lemon Icing
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