These molasses ginger cookies are so delicious. They have crispy edges and crackly tops with a super chewy texture and lots of molasses and ginger flavor.
In a large bowl combine all your dry ingredients including the sugars and mix to stir. In the center of the flour mixture start adding your wet ingredients, the egg, oil and vanilla. Whisk everything together until smooth and well combined.
Scoop the dough into equal portions and roll each dough ball in sugar if desired or sprinkle some sugar onto the top of the cookie. Bake on a prepared baking sheet for 10-12 minutes and cool on a wire rack.
I like to make a double batch of this dough at the start of the season, roll it into balls and freeze them. When I need some holiday cookies in a pinch, I take out a few cookie dough balls and bake them to order.
If you love that deep and rich dark molasses flavor I think you can definitely sub blackstrap molasses. If you want a more mild flavor I’d stick with regular molasses.