These chewy molasses cookies are the perfect little sweet and spicy, two bite cookie. What I love most about these molasses cookies is the soft, chewy texture paired with the crunchy ginger spiced sugar coating.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together until creamy and well combined, about 2-3 minutes. Scrape the sides and bottom of the mixing bowl.
With the mixer on low, stream in the molasses. Turn up the speed to medium, beating until well combined. On low, beat in the egg and vanilla extract until smooth and well combined.
With the mixer on low, slowly mix in the dry ingredients until just combined. Cover the dough with plastic wrap. Chill the dough in the fridge for 2 hours or up to overnight.
Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Remove the cookies from the fridge to sit out at room temperature for 20-30 minutes.
Make the spiced sugar in a small shallow bowl by whisking the sugar and ground ginger together until well combined. Roll the ball into the spiced sugar until well coated.
Place the molasses cookie balls on the parchment lined baking sheet about 2 inches apart. Bake the cookies for 10-12 minutes until the edges are set. Remove the cookie sheet to cool on a cooling rack for 5 minutes.