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Ultra close-up macro of soft and chewy ginger molasses cookies with crackled tops and sparkling coarse sugar

Soft & Chewy Ginger Molasses Cookies (Crackled Tops)

Melt-in-your-mouth spiced holiday ginger molasses cookies with dramatic crackled tops and chewy centers, rolled in sparkling turbinado sugar and baked in 10 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Calories: 165
Ingredients Method Nutrition

Ingredients
  

  • 2.25 cups unbleached all-purpose flour (spooned and leveled)
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1.5 tsp ground Saigon cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/2 tsp fine sea salt
  • 3/4 cup unsalted butter (softened to room temperature)
  • 3/4 cup dark brown sugar (tightly packed)
  • 1/4 cup granulated cane sugar (for dough)
  • 1/3 cup dark unsulphured molasses (such as Grandma's)
  • 1 large large egg (room temperature)
  • 1.5 tsp pure vanilla extract
  • 1/3 cup coarse turbinado sugar (for rolling)

Method
 

  1. In a medium mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, allspice, and sea salt until thoroughly blended.
  2. In a large stand mixer bowl, cream the softened butter, dark brown sugar, and 1/4 cup granulated sugar on medium speed for 2 to 3 minutes until smooth and light.
  3. Add the egg, vanilla extract, and dark molasses. Beat on medium speed until glossy and fully incorporated, scraping the bowl sides as needed.
  4. Gradually add the dry ingredients on low speed, mixing just until no flour streaks remain. Cover bowl and chill in the refrigerator for 45 minutes.
  5. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper. Place turbinado sugar in a shallow bowl.
  6. Scoop 2-tablespoon portions of dough, roll into smooth spheres, and roll generously in turbinado sugar until heavily coated.
  7. Place dough balls 2 inches apart on prepared sheets. Bake for 9 to 11 minutes until edges are set and tops are crackled while centers remain soft.
  8. Immediately rap the pan firmly on the counter once upon removal. Let cool on sheet for 10 minutes before transferring to a wire rack.

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 3.8gCholesterol: 22mgSodium: 135mgPotassium: 85mgFiber: 0.6gSugar: 16gVitamin A: 180IUVitamin C: 0.1mgCalcium: 25mgIron: 1.1mg

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