These soft and chewy Ginger Molasses Cookies are one of my FAVORITE holiday cookies that are delicious served with cinnamon cream cheese frosting or plain! Perfect for any cookie exchange, party, or just a night at home; they are a true crowd pleaser!
Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
In another bowl beat together the butter and granulated sugar until light and creamy. Add the molasses and eggs and mix until well combined.
Stir in the dry ingredients and mix until combined.
Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to several days) before rolling into balls.
Roll the dough into small balls and then roll the dough balls in granulated sugar.
Place on prepared sheet and bake for 8-10 minutes (don't over bake them if you want a soft, chewy cookie).
Remove the cookies to a cooling rack and allow to cool completely. Frost with cinnamon cream cheese frosting, if desired. Store in an air-tight container, or in the freezer (they freeze really well!)
Make Ahead Instructions: This cookie dough can be made ahead and stored in the refrigerator for a few hours. Store baked cookies in an airtight bag or container at room temperature for 3-4 days.Freezing Instructions:I like to make a double batch of cookies so I have extras in the freezer for when friends come over. They freeze wonderfully!
To Freeze Cookie Dough: Form dough balls and roll them in sugar (through step 6). Place cookie dough balls in a freezer safe bag in the freezer for up to 3 months. Bake from frozen for 1 to 2 minutes longer than recipe states.
To Freeze Baked Cookies: Allow cookies to cool completely, then place in a freezer safe container or bag and freeze for 2-3 months.
Ginger: I recommend ground ginger for this recipe. Ground ginger is used most often in baking since fresh ginger has a different texture that may overpower the cookies. If you only have fresh ginger, you can substitute 1 tablespoon of fresh ginger for the 1/2 teaspoon ground ginger. Make sure to grate the ginger very fine so it doesn't overpower the cookies.